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Mango Sriracha Chicken with Mango and Watermelon Salsa

Perfectly seasoned roasted chicken thighs with superb spicy mango sauce, served with mango and watermelon salsa. This goes very well with white rice. 

Servings 2

Ingredients

For the chicken:

  • 400 g chicken thighs bone in, skin on
  • 2 fat cloves garlic grated
  • 1 tbsp ginger grated
  • ½ tsp turmeric powder
  • ¾ tsp salt
  • 1 tbsp canola oil or vegetable oil + more for browning the chicken

For the mango sauce:

  • 1 cup mango cubed
  • 1 ½ tbsp Sriracha
  • 1 tbsp lemon juice

To serve:

  • Fresh parsley
  • More mango sauce

For the mango and watermelon salsa (optional, but HIGHLY recommended):

  • ½ cup mango chopped
  • ½ cup watermelon chopped (seeds removed)
  • ¼ cup tomato chopped
  • ¼ cup cucumber chopped
  • 1 tbsp parsley chopped
  • 2 tbsp onion chopped
  • Salt and pepper to taste

Instructions

  1. Wash and pat dry the chicken.
  2. In a small bowl, add chicken, ginger, garlic, salt turmeric and 1 tbsp of canola oil. Mix to coat the chicken very well. Keep in the fridge for at least 30 minutes to marinate.
  3. While chicken is marinating, prepare the spicy mango sauce.
  4. In a blender, add cubed mango, Sriracha and lemon juice. Pulse until mixture is smooth. Keep in the fridge until ready to use.
  5. Preheat the oven to 350 F.
  6. In an ovenproof skillet over medium-high heat, add about 1 tbsp of oil. Cook the chicken on both sides until browned. Coat the chicken thighs with the spicy mango sauce (about a quarter), making sure the one with skin is facing up.
  7. Cover the ovenproof skillet with aluminum foil and bake for 25 minutes. After 25 minutes, remove the aluminum foil and bake for another 10-15 minutes or until chicken is cooked through. Top the chicken with more sauce and put back in the oven to further brown the skin (this will take another 5 minutes).
  8. Remove from the oven. Serve the chicken with more sauce and garnish with parsley. If you made the salsa, good choice – serve with the chicken, too.