For a tropical twist to your chicken drumsticks, try this tasty mango glaze.
Ingredients
- 1 large mango, roughly chopped
- 2 tablespoons sweet chilli sauce
- 2 teaspoons Squid fish sauce
- 1 garlic clove, crushed
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh coriander leaves
- 8 (125g each) chicken drumsticks
- 4 medium desiree potatoes
- 1 tablespoon olive oil
- Mixed salad leaves, to serve
- Sweet chilli sauce, extra, to serve
- Lemon wedges, to serve
Method
- Step 1Place mango, sauces, garlic, 1 tablespoon lemon juice and coriander in a food processor. Process until smooth. Transfer to a glass or ceramic shallow dish. Add chicken. Turn to coat. Cover. Refrigerate overnight.
- Step 2Cook potato in a saucepan of boiling water until just tender. Drain. Set aside until cool enough to handle. Slice thickly.
- Step 3Heat a greased barbecue (with hood) plate and chargrill on medium heat. Remove chicken from marinade, shaking off excess marinade. Add chicken to barbecue plate. Cook with hood closed, turning and brushing with marinade occasionally, for 10 to 12 minutes or until cooked through.
- Step 4Meanwhile, combine potato and oil in a medium bowl. Add potato to barbecue chargrill. Cook, turning occasionally, for 6 to 8 minutes or until browned. Place potato in a bowl. Add remaining lemon juice. Season. Toss gently to combine.
- Step 5Serve potato mixture with chicken drumsticks, mixed salad leaves, extra sweet chilli sauce and lemon wedges.
- Low carb
- Lower gi
Nutrition
2192 kj
Energy
19.3g
Fat Total
4.6g
Saturated Fat
5.4g
Fibre
36.4g
Protein
130mg
Cholesterol
702mg
Sodium
44.8g
Carbs (total)
All nutrition values are per serve
Notes
Don’t feel like barbecuing? Cook in a preheated 180 ?C/160 ?C fan-forced oven for 15 to 20 minutes or until cooked through.
- Author: Cathie Lonnie
- Image credit: Craig Wall & Andrew Young
- Publication: Super Food Ideas
0