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Recipe
Bbq Mango & Coconut Chicken Thighs
Published 25 Oct, 2021![](https://goodfoodshow.com.au/app/uploads/sites/11/2024/02/MBC_MangoandCoconutChickenThighs-1.jpg)
Mt Barker Chicken Mango & Coconut Thighs on the BBQ
Developed in-house by their expert chef, Mt Barker Chicken’s premium free range thighs with fruity Caribbean marinade cook perfectly on the BBQ. They taste great served with rice and topped with a mango, avocado and red onion salsa. Accompany with a Jamaican Jerk dipping sauce for a truly authentic flavour.
Ingredients:
- 1 x 450g pack of Mt Barker Mango & Coconut Chicken Thighs
- 1 x cup of white steamed rice
- ½ mango, thinly diced
- ½ avocado, thinly diced
- ½ red onion, thinly diced
For the Jamaican Jerk Dipping Sauce
- 2 teaspoons coriander
- 2 teaspoons ground ginger
- 2 teaspoons brown sugar
- 1 small garlic clove
- 1 teaspoon salt
- ½ hot chilli (optional)
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1 pinch of cinnamon
- 1 pinch of ground allspice
- 1 pinch of ground cloves
- 2 teaspoons soy sauce
- 2 teaspoons lime juice
- 2 tablespoons olive oil
Method:
- Lightly oil BBQ
- Preheat BBQ to a medium heat
- Place chicken evenly on the BBQ, and cook for 6 – 8 minutes, turning occasionally to allow even cooking
- To make the Jerk dipping sauce Place all ingredients in the blender, adding the olive oil last. Blend ingredients until a thin paste consistency, adding more olive oil if needed.
- To serve place steamed rice into round medium sized bowl. Add Mt Barker Mango & Coconut Chicken Thighs
- Top with diced mango, avocado and red onion and serve alongside the Jamaican Jerk dipping sauce