Sticky Chicken With Mango And Tomato Salsa

“From "The Weekly". This can be had for supper or as a packed lunch. Keep a cloth around to wipe off your sticky fingers. Serve this with a fresh green salad! ENJOY!”
READY IN:
24hrs 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove skin off the chicken legs.
  2. Discard.
  3. Halve through the joint.
  4. Cut several slashes in each piece.
  5. Mix together buttermilk, Dijon mustard and garlic with some seasoning.
  6. Add chicken.
  7. Cover.
  8. Marinate in the refrigerator for 4 hours or overnight.
  9. The next day when your ready to make this, pre-heat the oven to 200C or light the barbecue.
  10. Mix together the honey and grain mustard.
  11. Lift chicken out of the buttermilk mix.
  12. Wipe off and discard excess marinade.
  13. To cook in the oven, place the chicken on a baking tray.
  14. Cook for 10 minutes.
  15. Brush liberally with the honey-mustard mixture.
  16. Cook for 15 minutes until the chicken juices run clear.
  17. For the salsa, mix together the ingredients under salsa with the seasoning.
  18. Serve with chicken, either hot or cold.
  19. Enjoy!

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