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Richard and Fiona's Kitchen
Mango Chicken Marinade
Mango Chicken Marinade

We drank pudding wine with this mildly spicy, fruity chicken, having been told by many producers that we should try it with chicken.  Good advice, don't know why it took us so long! 

Serves 4

You need:

1 mango, peeled and mashed to pulp

1 tbsp sugar

1tbsp lemon juice or lemon vinegar

1/4 cup orange juice

1 tbsp Mango Vinegar

1 tbsp sweet chilli sauce

1 tsp paprika

2 tbsp chopped coriander

4 boneless chicken breasts or chicken pieces


Combine the first nine ingredients for the marinade.

Put the chicken in a shallow bowl, reserve a little marinade, pour the rest over the chicken and leave for 2 -24 hours in the fridge.

Cook over medium hot coals for 10 -20 minutes per side, depending on the thickness of the chicken breasts.

Basting occasionally with the reserved marinade.

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