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INGREDIENTS
• 6 Chicken Thigh Fillets, trimmed, cut into 1 in pieces
• 1 mango, stoned, peeled, finely chopped
• 1 small avocado, stoned, peeled, finely chopped
• 2 spring onions, thinly sliced
• 2 tbsp. lime juice
• 1 long green chili, seeded, finely chopped (optional)
• 1/4 cup finely shredded mint
STICKY MANGO MARINADE
• 1 mango, stoned, peeled, coarsely chopped
• 2 tbsp. honey
• 1 tbsp. sriracha or chili sauce (optional)
• 1 garlic clove, crushed
• 2 tsp finely grated ginger
• 1/2 tsp ground cumin
• 1/4 cup finely chopped coriander
DIRECTIONS
• Step 1 To make the sticky mango marinade, place the mango, honey, sriracha or chili sauce, if using, garlic, ginger, cumin and coriander in a blender and blend until smooth.

• Step 2 Place chicken in a bowl. Pour over mango marinade and toss to combine. Cover with plastic wrap. Place in the fridge for 1 hour to develop the flavors.
• Step 3 Thread chicken evenly among 12 metal or soaked bamboo skewers. Heat a barbecue grill or chargrill on medium. Cook the skewers, turning, for 10 mins or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
• Step 4 Combine mango, avocado, spring onion, lime juice, chili, if using, and mint in a medium bowl. Season.
• Step 5 Divide skewers among serving plates. Top with mango salsa.

The use of fresh mango in the marinade gives the chicken a beautiful sweet, sticky flavor without all the refined sugars found in store-bought varieties! Best served with steamed rice and fresh mint leaves.

recipe courtesy of Coles Magazine.