Roasted red chili chicken with mango salad

By Carolyn D – Ayr, ON
Roasted red chili chicken with mango salad
  • Prep Time: 30
  • Total Time: 150
  • Servings: 4

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About this Recipe

I love Thai cooking and created this chicken marinade from a favourite Mango chicken recipe from a cookbook. My husband often requests this dish.


1 Pkg Mapleleaf Prime skinless boneless or bone in chicken thighs (8)
2 tbsp Canola oil
2 tbsp Soya sauce
4 tbsp Fresh Lime juice
2 tbsp Roasted red chili paste
1 tsp garlic - minced
2 cups Ripe mango - 2
1 cup Large red pepper sliced
1/4 cup Red onion sliced
2 tbsp Chopped mint
3 cups Chopped romaine
3 tbsp Sugar
1 tbsp Fish sauce
2 tbsp Chopped roasted peanuts


In a resealable ziplock bag add 2 tbsp oil, garlic, 2 tbsp lime juice ,soya sauce, roasted red chili paste and chicken. Refrigerate for 2 hours. Grill chicken until cooked through and no longer pink inside.

Peel and slice mangos into thin strips, add to medium sized bowl along with sliced onion, sliced red pepper, 3 cups chopped romain lettuce, chopped mint. Prepare dressing: mix together 2 tbsp lime juice, 3 tbsp sugar and 1 tbsp fish sauce. Toss with salad, sprinkle with chopped peanuts.

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