Prep
24 hrs
Total
24 hrs
INGREDIENTS
- 4 chicken thighs
- ½ tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chipotle powder
- 1 tsp brown sugar
- 1 tsp cayenne
- 2 tbsp ketchup
- 1 tbsp apple cider vinegar
- cooking oil
- kosher salt to taste
- fresh cracked black pepper to taste
Mango salsa
- 1 mango de-seeded and brunoise
- 1 stalk cilantro finely minced
- 30g red onion finely diced
- 1 clove garlic pureed
- 1 tsp lime juice fresh
- ½ tsp lime zest
- kosher salt to taste
- fresh cracked black pepper to taste
METHOD
BBQ Chicken
- Preheat BBQ one side of the BBQ to medium high heat, the other side low medium.
- In a mixing bowl combine all chicken ingredients together and marinate for least one hour and up to overnight.
- Brush grill with oil to prevent chicken from sticking.
- Place on a hot part of the grill and sear both sides.
- When desired colour is achieved move to the cooler part of the grill to continue cooking. Cook to 165F
Mango Salsa
- Toss to assemble.
