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Mango & Chilli-marinated Chicken…

Mango and Chilli-marinated Chicken.

This recipe from chilli guru Dan May who has written his first book The Red Hot Chilli Cookbook, aimed at enlightening the public on the wonders of chillies…

Serves 4



  1. Toast the spices in a hot, dry frying pan over medium heat until the seeds start to pop. 
  2. Grind them, together with the salt, using a pestle and mortar.
  3. Put the ground spices, mango, vinegar, sugar, chilli, garlicand coriander/cilantro into a food processor and blend for about 30 seconds, or until smooth.
  4. If required, loosen the marinade with 1–2 tablespoons olive oil.
  5. Lightly score the chicken breasts with a sharp knife, place them into a deep bowl and cover with the marinade.
  6. Use your hands to rub the marinade well into the meat.
  7. Cover and refrigerate for at least 2 hours
  8. This can be done first thing in the morning and left to marinate until the evening.
  9. A few minutes before you are ready to start cooking, preheat the oven to 180˚C (350˚F) Gas 4.
  10. Place the chicken and its marinade in the deep casserole dish, cover with foil and cook in the preheated oven for 30 minutes.
  11. Remove the foil and return the chicken to the oven for a further 10 minutes, or until cooked through.
  12. Serve on a bed of pilaf rice.

Recipe and photo credit by –

The Red Hot Chilli Cookbook by Dan May available from Amazon


10 responses to “Mango & Chilli-marinated Chicken…”

  1. Elpiniki says:

    This chicken must be really aromatic and tasty!

  2. Ally @ Love Parish says:

    Yummy! Another recipe to try ASAP :)www.loveparish.blogspot.com

  3. * The Design Confidential says:

    Following from Cheri's Linky Follower Party Hop! I'd love for you to follow me also at The Design Confidential

  4. Lisa says:

    That just sounds amazing! Will have to look at that book too.

  5. i-lostinausten says:

    I'm a huge fan of chilli. This is definitely my kind of dish. A MUST try recipe & soon!! Looks heavenly too! YUM!!

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