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This fragrant chicken dish is perfect for Summer BBQs (and even indoor grills when the great British weather lets us down!) It pairs perfectly with a salad and spicy rice.
Recipe
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You will need-
For the Chicken
100ml Rubicon mango juice
4 tbsp sweet chilli sauce
2 tbsp soy sauce
2 tsp minced ginger
1 tsp minced garlic
1 red chilli, thinly sliced, optional
4 skinless, boneless chicken breasts mini fillets
Salt & Pepper
1 tsp smoked paprika
4 tbsp sweet chilli sauce
2 tbsp soy sauce
2 tsp minced ginger
1 tsp minced garlic
1 red chilli, thinly sliced, optional
4 skinless, boneless chicken breasts mini fillets
Salt & Pepper
1 tsp smoked paprika
Spicy Rice
2 cups of brown rice
1 cup sweetcorn
1 stock cube
Salt & pepper
1 onion diced
1 red pepper diced
1 tbsp dried chillies
1 cup sweetcorn
1 stock cube
Salt & pepper
1 onion diced
1 red pepper diced
1 tbsp dried chillies
Method-
In a large bowl mix together all the ingredients for the chicken. Cover and leave to marinate overnight or for at least 30 minutes.
Preheat a grill to high heat. Arrange the breasts on a foil lined tray, baste with any left over marinade and cook for 8-10 minutes on either side.
For the rice, fry off the pepper, onion and sweet corn with fry light in a pan.
Add 2 cups of rice to 4 cups of water, I used a coffee cup. Bring to the boil and them simmer until all of the water is absorbed, which is usually around 20 minutes. You’ll need to stir it regularly to prevent it from sticking. Serve with salad and a wedge of lime.
Notes-
Syn calculations are all carried out as a paying Slimming World member. I am not a consultant! It is always recommended to check syn values yourself.
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