Recipe
Bombay Chick Sticks with Mango Salsa
Prep Time: 15 min
Cook Time: 15 min
Serves:
Sounds exotic but these are more flavourful than spicy. Let the chicken marinate while the barbecue is preheating.
Contributed By: Recipe by British Columbia Chicken Marketing Board
Ingredients
8 - 10
boneless, skinless chicken thighs
2 tbsp (30 mL)
tikka curry paste
2 tbsp (30 mL)
mild Indian-style curry paste
1 tbsp (15 mL)
honey
1/8 tsp (0.5 mL)
cinnamon, ground
1
mango, peeled and cubed
1/4
English cucumber, cubed
1/4 cup (60 mL)
mint, fresh, chopped
1 tbsp (15 mL)
olive oil
salt, to taste
pepper, to taste
Instructions
1
Cut thighs into chunky pieces and place in a large bowl. Add curry paste, honey and cinnamon. Stir to evenly coat. Thread chicken onto skewers. Spray cold barbecue grill rack with cooking spray and preheat barbecue to medium-high.
2
Place mango and cucumber in a bowl. Add mint, 1 Tbsp (15 mL) olive oil and pinches of salt and pepper. Set aside for later.
3
Grill chicken, turning occasionally, until lightly charred and cooked through making sure that the chicken juices run clear when pierced with a knife or meat thermometer registers 165°F (74°C), 10 to 12 minutes. Serve with mango salsa.