Summer is coming and what better way to get back into BBQ season than with these Portuguese chicken skewers and sweet juicy Calypso mangoes.
800 g chicken thigh fillet (trimmed)
2 tbs olive oil
2 tbs Portuguese spice mix
1/4 cup oregano
2 Calypso mango (peeled, diced)
1 cup white sugar
2 lime (juiced)
1/4 cup fish sauce
1/4 cup water
1 long red chilli (finely chopped)
4 green shallots (thinly sliced)
1
Cut the chicken into 2cm pieces. Combine the oil and spice mix in a large bowl. Add the chicken and oregano. Stir to coat. Thread chicken onto 8 skewers. Cover and refrigerate while making the saute chilli mango.
2
Pour sugar into a non-stick frying pan. Place over medium-high heat, stirring occasionally until melted and a deep golden colour. Remove from heat, add combined lime juice, fish sauce and water (be careful mixture may split). Return to heat and cook, stirring over medium heat until the toffee dissolves and syrup is smooth. Bring to the boil, boil gently for 5-8 minutes until syrup thickens, stir in the chilli. Add the mango and toss gently until mango is well coated. Remove from the heat, scatter over the green shallots.
3
Preheat the barbecue plate or grill on medium-high heat until hot. Barbecue chicken skewers for 10 minutes, turning often until cooked through. Serve with saute chilli mango.
