Sticky Chicken With Mango And Tomato Salsa
- Ready In:
- 24hrs 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 chicken legs, skin removed
- 1 (284 ml) carton buttermilk (or skimmed milk with a squeeze of lemon juice)
- 1 tablespoon Dijon mustard
- 3 cloves garlic, peeled and crushed
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- salt & freshly ground black pepper
-
For salsa
- 1 large ripe mango, peeled and diced
- 110 g cherry tomatoes, quartered
- 1⁄2 small red onion, peeled and chopped
- 1 lemon, juice and zest of
- 1 dash salt
- 1 dash fresh ground black pepper
directions
- Remove skin off the chicken legs.
- Discard.
- Halve through the joint.
- Cut several slashes in each piece.
- Mix together buttermilk, Dijon mustard and garlic with some seasoning.
- Add chicken.
- Cover.
- Marinate in the refrigerator for 4 hours or overnight.
- The next day when your ready to make this, pre-heat the oven to 200C or light the barbecue.
- Mix together the honey and grain mustard.
- Lift chicken out of the buttermilk mix.
- Wipe off and discard excess marinade.
- To cook in the oven, place the chicken on a baking tray.
- Cook for 10 minutes.
- Brush liberally with the honey-mustard mixture.
- Cook for 15 minutes until the chicken juices run clear.
- For the salsa, mix together the ingredients under salsa with the seasoning.
- Serve with chicken, either hot or cold.
- Enjoy!
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Reviews
-
We tried this for dinner last night. I didnt change anything in the recipe except for using chicken quarters instead of legs. I didnt think the chicken was all that bad, but I personally would have basted it throughout baking time to add more flavor, and added more s-n-p than I did. Maybe some other spice is missing? I thought Mango salsa sounded wonderful as DH loves salsa and mangos, but none of us liked it. Its the first time anyone in the family has had mango salsa. I wouldnt make it again. I dont know if that is how it is supposed to taste, and we just didnt like it or if maybe the recipe needs alteration??
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