This Sweet & Spicy Chicken with Mango Salsa is everything you want in a summer meal: fresh, vibrant, and full of bold flavour. The chicken is glazed with Marion’s Kitchen Coconut Sriracha, honey, and smoked paprika for that irresistible sweet-meets-spicy finish. Paired with a zesty mango salsa loaded with creamy avocado, crunchy cucumber, and a kick of jalapeño, every bite bursts with colour and freshness. It’s quick to make, perfect for BBQs, weeknight dinners, or any night you want something that feels tropical and delicious.
1 tsp Marion’s Kitchen Coconut Sriracha
1 tbsp honey
1 tbsp minced garlic
1 tsp soy sauce
1 tsp smoked paprika
Pinch of salt
400g chicken breast, sliced in half
Tortilla chips, to serve (optional)
For Mango Salsa
1 ripe mangoes, diced
1 red onion, finely diced
1 avocado, diced
1 jalapeño, finely chopped
1 cucumber, diced
⅓ cup chopped coriander
Juice of 1 lime
2 tsp fish sauce
Pepper, to taste
2 tbsp Marion’s Kitchen Crispy Chilli Oil
- In a large bowl , mix Marion’s Kitchen Coconut Sriracha, honey, garlic, soy sauce, smoked paprika, and salt. Add the chicken and toss well to coat. Allow to marinate for at least 15 minutes.
- Heat a grill pan or frying pan over medium-high heat. Cook the chicken for 4-5 minutes on each side or until golden and cooked through. Remove from the pan and let it rest for a few minutes before slicing.
- In a large bowl, combine the mango, red onion, avocado, jalapeño, cucumber, and coriander. Add lime juice, season with fish sauce and pepper, and toss gently. Drizzle with Marion’s Kitchen Crispy Chilli Oil and mix again..
- Slice the chicken and serve it with generous spoonfuls of mango salsa on top. Add a handful of tortilla chips on the side for crunch, or serve over warm rice. Drizzle with extra Crispy Chilli Oil for the perfect finish.
