BBQ Chicken Recipe Lovers

Just six ingredients is all you need for this speedy, budget-friendly bbq chicken recipe dinner.

Ingredients:

• 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

Preparation:

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.

Enjoy with our delicious bbq chicken recipe !

Delicious BBQ Chicken Recipe:

A whole chicken cooked on the barbeque is a delicious family meal that’s great value, too. Best of all, it only takes three easy steps.

Ingredients:

• 80ml (1/3 cup) olive oil
• 60ml (1/4 cup) white wine
• 2 tbs fresh lemon juice
• 1 tbs chopped fresh continental parsley
• 1 tbs dried oregano
• 2 tsp chopped fresh rosemary
• 1/2 tsp dried chilli
• Size 16 (about 1.65kg) chicken
• Continental parsley sprigs and serve with lemon wedges, to serve

Preparation:

1. Make the marinade: Combine olive oil, wine, lemon juice, parsley, oregano, rosemary and chilli in a large bowl.
2. Prepare the chicken: Rinse chicken inside and out. Pat dry with paper towel. Place the chicken, breast-side up, on a clean work surface. Use poultry shears or sharp kitchen scissors to cut the breast in half along the breastbone. Open the chicken to lie flat. Cut along either side of backbone. Discard backbone. Add chicken to the marinade and turn to coat. Place in the fridge for 4 hours or overnight to marinate. Drain the chicken, reserving the marinade. Season chicken with salt and pepper.
3. Fire up the BBQ: Preheat a barbecue grill or chargrill on high. Reduce heat to medium. Cook the chicken, skin-side down, turning and basting with the marinade occasionally, for 40 minutes or until the juices run clear when the thickest part of the chicken is pierced with a skewer. Cut the chicken into pieces. Arrange on a serving platter. Top with fresh continental parsley sprigs and serve with lemon wedges.