Grilled Pepper Chicken and Green Mango Salad is a delicious and vibrant dish that brings a burst of flavors to your dining table. Perfect for summer gatherings or a quick weeknight dinner, the combination of tender grilled chicken skewers paired with a refreshing green mango salad will have everyone coming back for more. With the warmth of spices and the zing of lime, this dish captures the essence of fresh ingredients and bold tastes. Whether you’re entertaining guests or simply treating yourself, this meal is sure to impress!
What You’ll Need for Grilled Pepper Chicken and Green Mango Salad
Ingredients You’ll Need
- 500g (1 lb) chicken thigh meat, cut into roughly 3cm (1.2 inches) cubes
- 3 garlic cloves
- 3 coriander roots, cleaned
- 1/2 tsp white peppercorns
- 1/4 tsp sea salt
- 1/2 tsp turmeric
- 2 tsp fish sauce
- 12 bamboo skewers
- Vegetable oil (for cooking)
- 1 large green mango, shredded (about 2 cups when shredded)
- 2 Asian shallots, cut into small wedges
- 1 tbsp dried shredded coconut
- 1 long red chilli, finely sliced
- 1 tsp chilli flakes
- 2 1/2 tbsp fish sauce
- 1 1/2 tbsp white sugar
- 2 tbsp lime juice
- 1/4 cup mint leaves
- 3 tbsp roughly chopped coriander leaves
Step-by-Step Grilled Pepper Chicken and Green Mango Salad Recipe
-
Prepare the Marinade: In a mortar and pestle, pound together the garlic, coriander roots, white peppercorns, and sea salt to create a rough paste. In a large bowl, combine the chicken, garlic paste, turmeric, and fish sauce. Mix thoroughly to ensure the chicken is well-coated. Thread the marinated chicken pieces onto the skewers.
-
Grill the Chicken: Preheat your grill to high heat. Place the chicken skewers on the grill and cook for about 3-4 minutes on each side. You’re looking for a nice golden color on the chicken.
-
Finish Cooking in the Oven: Preheat your oven to 180°C (356°F). Heat a large frying pan over high heat and add one tablespoon of oil. Place as many skewers as will fit into the hot pan and sear them until golden. Once browned, transfer the skewers to a baking tray, cover with foil, and place them in the oven for 10-15 minutes, or until the chicken is cooked through.
-
Prepare the Green Mango Salad: In a large bowl, combine the shredded green mango, coconut, sliced chilli, shallots, fish sauce, sugar, and lime juice. Mix well using your hands to squeeze the mango slightly to bruise it and release its juices. Taste and adjust the seasoning as needed with more fish sauce, sugar, or lime juice. Finally, toss in the mint and chopped coriander leaves until well combined.
-
Serve It Up: Serve your grilled chicken skewers alongside the refreshing green mango salad.
How to Serve Grilled Pepper Chicken and Green Mango Salad
For a beautiful presentation, arrange the chicken skewers on a large platter and spoon the green mango salad around them. You might want to add additional lime wedges for an extra burst of citrus flavor at serving. This dish pairs wonderfully with a side of steamed rice or warm pita bread to soak up the flavors.
Expert Tips for Grilled Pepper Chicken and Green Mango Salad
- Soak Skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling. This helps prevent them from burning on the grill.
- Adjust Spice Levels: Feel free to tweak the amount of red chilli or chilli flakes based on your spice preference. You can also skip the chilli altogether for a milder version.
- Variations: Try adding other vegetables to the salad, like diced cucumber or sliced bell peppers, for extra crunch and color.
Grilled Pepper Chicken and Green Mango Salad: Frequently Asked Questions
1. Can I use chicken breast instead of thigh meat?
Yes, you can! Chicken breast works well, but make sure not to overcook it as it can become dry.
2. How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat the chicken skewers gently in the oven.
3. Can I make the salad ahead of time?
You can prepare the salad ingredients ahead, but it’s best to mix them right before serving to keep the mango fresh and crunchy.
Cooking Grilled Pepper Chicken and Green Mango Salad is a delightful experience, and the end result is simply mouth-watering. Try it out and enjoy the flavors of this vibrant dish!
Grilled Pepper Chicken and Green Mango Salad
A vibrant dish of tender grilled chicken skewers paired with a refreshing green mango salad, perfect for summer gatherings or weeknight dinners.
For the Chicken Marinade
- 500 g chicken thigh meat, cut into roughly 3cm cubes
- 3 cloves garlic
- 3 pieces coriander roots, cleaned
- 1/2 tsp white peppercorns
- 1/4 tsp sea salt
- 1/2 tsp turmeric
- 2 tsp fish sauce
- 12 pieces bamboo skewers (Soaked in water for at least 30 minutes)
- 1 tbsp vegetable oil (for cooking)
For the Green Mango Salad
- 1 large green mango, shredded ((about 2 cups when shredded))
- 2 pieces Asian shallots, cut into small wedges
- 1 tbsp dried shredded coconut
- 1 long red chilli, finely sliced
- 1 tsp chilli flakes (Adjust according to spice preference)
- 2 1/2 tbsp fish sauce
- 1 1/2 tbsp white sugar
- 2 tbsp lime juice
- 1/4 cup mint leaves
- 3 tbsp roughly chopped coriander leaves
Preparation
- In a mortar and pestle, pound together the garlic, coriander roots, white peppercorns, and sea salt to create a rough paste.
- In a large bowl, combine the chicken, garlic paste, turmeric, and fish sauce. Mix thoroughly to ensure the chicken is well-coated.
- Thread the marinated chicken pieces onto the skewers.
Grilling the Chicken
- Preheat your grill to high heat.
- Place the chicken skewers on the grill and cook for about 3-4 minutes on each side until golden.
Finishing Cooking in the Oven
- Preheat your oven to 180°C (356°F).
- Heat a large frying pan over high heat and add one tablespoon of oil.
- Sear the skewers in the pan until golden, then transfer them to a baking tray, cover with foil, and place in the oven for 10-15 minutes, or until cooked through.
Making the Green Mango Salad
- In a large bowl, combine the shredded green mango, coconut, sliced chilli, shallots, fish sauce, sugar, and lime juice.
- Mix well using your hands to squeeze the mango slightly to bruise it and release its juices.
- Taste and adjust the seasoning as needed with more fish sauce, sugar, or lime juice.
- Finally, toss in the mint and chopped coriander leaves until well combined.
Serving
- Serve the grilled chicken skewers alongside the refreshing green mango salad.
- For a beautiful presentation, arrange the chicken skewers on a large platter with the salad around them and consider adding lime wedges for extra flavor.
Soak wooden skewers in water for at least 30 minutes to prevent burning. Adjust spice levels and try adding other vegetables to the salad for extra crunch.
