Vindaloo & Mango Chutney Grilled Chicken

Vindaloo & Mango Chutney Grilled Chicken

Recipe by Michael Weldon

Serves: 2
Prep Time: 15 minutes (+ marinating time)
Cook Time: 15 minutes

Ingredients

1 tbs olive oil
2 Coles chicken Maryland’s 
2 tbs Patak’s mango chutney
1 ¼ tbs Patak’s Vinadaloo Paste
1 lime, zest & Juice 
5 kaffia lime leaves 
2 tsp fish sauce 
1 tbs brown sugar 
1 tbs chopped red chili 
1 bunch coriander for garnish 
Extra lime wedge’s for serving

Method

Mix all ingredients and pour over chicken allow to marinate in fridge for several hours, or overnight.

Heat a grill pan or BBQ to medium high and add a little oil, barbeque until chicken skin side down for 5 to 6 minutes, glaze with the remaining marinade then flip over and cook for a further 6 minutes till completely cooked.

Serve with coriander, lime and some steamed rice and a little bit more of the Pataks Mango Churtney.

This chicken is also great to shred and serve inside a wrap.