BBQ Tandoori Chicken with Potato, Mango & Mint Salad

PREP TIME: 15 MINUTES

COOKING TIME: 15 MINUTES

SERVES: 6

INGREDIENTS

6 skinless boneless chicken thighs

1/4 cup tandoori paste (eg. Patak’s)

1/2 cup Greek style yogurt

1/3 cup lemon juice

2 tablespoons olive oil

POTATO, MANGO & MINT SALAD

750g baby Spud Lite potatoes, halved & quartered

1 spring onion, sliced

1 Lebanese cucumber, halved, deseeded and diced

1 cup baby spinach

1/2 medium mango, skin removed & diced

MANGO MAYONNAISE

1/2 medium mango, skin removed & chopped

1/4 cup Greek style yogurt

1/4 cup whole egg mayonnaise

1 tablespoon mint leaves

Juice of a lime

Salt flakes and freshly ground black pepper

METHOD

1. For the chicken marinade, combine paste, yogurt, juice and oil together in a medium mixing bowl, stirring to combine. Add chicken thighs and completely coat in marinade. Cover and refrigerate for at least 2 hours.

2. For the mayonnaise, place mango, mayonnaise, yogurt, mint, juice, salt and pepper together in a small food processor and blend until smooth. Set aside until required.

3. For the salad, place potatoes in a medium saucepan covered in cold water. Bring to boil and cook for 5 minutes or until tender. Drain and place hot potatoes in a bowl with half the dressing, tossing to combine and leave to cool.

4. Preheat a barbecue grill on high. Cook chicken for 5 minutes on each side or until cooked through. Remove from heat.

5. To assemble salad, add remaining dressing, spring onion, cucumber, baby spinach and mango, tossing to combine. Serve with tandoori chicken.

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