This is a fresh & vibrant take on the traditional honey soy chicken with the addition of in season Australian mangoes! The heat from The Chilli Project Habanero Hot Sauce mostly cooks out when grilling (making this fairly kid friendly) so be sure to use extra for dipping once cooked if you like things on the hotter side!
1kg chicken thighs, fat trimmed and cut into 2cm pieces
1 large mango, peeled and flesh removed from stone
1 tbsp The Chilli Project Habanero Hot Sauce
2 tbsp honey
1 tbsp soy sauce
1/4 cup finely chopped coriander
1 clove garlic, crushed
2 tsp grated ginger
1/2 tsp sesame oil
1.Place all marinade ingredients in a blender and process until smooth
2.Pour marinade over chicken pieces in a large bowl and allow to sit for 2 hours in the fridge for the flavours to develop.
3.Thread chicken pieces onto metal skewers and cook over a preheated medium grill for 10 mins or until cooked through. Transfer to a clean plate, cover with foil and allow to rest for 5 minutes.
4. Serve with salad, rice and extra Habanero Hot Sauce!