Barbecue chicken with mango salad

Barbecued chicken with mango salad

Photography by Mark O'Meara

Just six ingredients is all you need for this speedy, budget-friendly and gluten-free dinner.

Ingredients (serves 4)

• 1 large mango, peeled, cut into 1.5cm cubes
• 1 long red chilli, deseeded, finely chopped
• 1/2 red onion, finely chopped
• 1/2 cup chopped fresh coriander leaves
• 2 tablespoons lime juice
• 4 (110g each) chicken thigh fillets, trimmed, halved

Method

1. Place mango, chilli, onion and coriander in a bowl. Add half the lime juice. Toss to combine.

2. Preheat a greased barbecue plate or chargrill over medium-high heat. Place chicken in a shallow glass or ceramic dish. Add remaining lime juice. Season with salt and pepper. Cook chicken for 6 to 7 minutes each side or until cooked through. Serve with mango mixture.

Notes

To serve: Steamed jasmine rice and lime.