Chicken Tenderloins with Mango Salsa
Looking for a BBQ dish that screams Aussie summer? This recipe is it. It’s actually a two-in-one. Firstly, a delicious marinade and secondly, a yummy salsa. Both work well by themselves, but complement each other beautifully! If you don’t have a BBQ you can just as easily cook the chicken on the stove.
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Recipe Tester Feedback: "Gorgeous summer BBQ recipe. I’ve not tasted a marinade like this before. It’s fresh and very tasty. The salsa is supremely easy to make, looks good and tastes summery and sensational." - Sally-Ann
No: Gluten / Egg / Nuts
*Variations: Can be made without Dairy
Preparation Time 10 minutes + preferred marinating time
Cooking Time 5 minutes
Salsa cannot be frozen, cooked chicken can be frozen
- garlic cloves - 2
- fresh mint - 2, handfuls (approx. 20g)
- mangoes - 3, medium to large
- salt flakes - 1 tsp
- essential oil - 25g (grapeseed, olive or rice bran work well)
- lime - 1, juice only
- chicken tenderloins - 1kg (marinade will go a bit further, so can increase to 1.5kg if desired)
- Parmesan cheese - 40g, or pecorino (*can omit for DF, but increase salt)
- chilli - 1, red, or deseeded, to preferred heat
- baby spinach - 80g
- onion - 80g, red (or less for a more mild taste)
- Add garlic (2), mint (1 handful only), mango flesh ( 1 only), salt flakes (1 tsp), oil (25g) and lime juice (1). Blitz Speed 10 / 10 seconds. This is your marinade.
- As per the images in the gallery, tenderise the chicken tenderloins (1kg). We find the easiest way to do this is to spread them out in a plastic bag, and bash them with the bottom of a bottle, which flattens them out a bit. This increases the surface area of the chicken, allowing them to make greater contact with the marinade.
- Transfer the chicken tenderloins to the big bowl for marinating. Pour the marinade over the top and stir through so all of the tenderloins are covered with marinade. Alternatively, transfer the marinade to the bag and seal tightly before refrigerating.
- Cover the chicken with a layer of clingfilm so that the clingfilm contacts the chicken, and the chicken isn’t coming into contact with air. Transfer the bowl to the fridge and allow to marinate. A couple of hours through to overnight will work well. Choose what best suits your timeline.
- Before you are ready to cook your chicken, make the mango salsa.
- Add a single block of Parmesan (40g) to the bowl. Grate Speed 8 / 8 seconds.
- Add chilli (1), baby spinach (80g), red onion (80g) and mint (1 handful) to the bowl. Blitz Speed 7 / 1 second.
- With a sharp knife, slice the mango cheeks from either side of the central seed. Score each cheek, by making incisions through the flesh all the way to the skin (without piercing the skin) both lengthways and widthways so that a criss cross pattern ensues. See the image in the gallery.
- Scoop the flesh away from the mango skin so you are left with finely diced mango. Add to bowl.
- Combine Reverse+Speed 4 / 5 seconds. Set aside in a serving bowl and refrigerate.
- Fire up your BBQ or grill plate.
- Cook the chicken tenderloins for a few minutes on either side until they are cooked through.
- Serve immediately, with a side of mango salsa.