Mango salsa chicken

A colourful, beautiful and delicious salsa chicken recipe

• Preparation: 15 mins
• Cooking: 20 mins
• Serves: 4

What you need:

• 500g skinless, boneless chicken breasts or thighs
• 150ml Heinz Tomato Ketchup
• 75ml soured cream or yogurt
• 1tsp smoked paprika or chili powder
• 1 large ripe mango, peeled and diced
• 2 spring onions, chopped
• 1tbsp coriander or parsley, finely chopped
• 1 clove garlic, crushed
• 2tbsp fresh lime juice
• 2tsp olive oil
• 1tsp hot pepper sauce

What you do:

1. Place each piece of chicken between two sheets of plastic wrap and pound lightly to flatten.
2. Measure out 2tbsp of the Heinz Tomato Ketchup and reserve.
3. Blend remaining ketchup with soured cream and paprika/chilli powder.
4. Place sauce mixture and chicken in a zip-top bag and turn to coat.
5. Marinate for up to 24 hours in the refrigerator, ensure it is marinated for a minimum of 30 minutes.
6. Combine mango, spring onion, coriander, garlic, remaining ketchup, lime juice, olive oil and hot pepper sauce.
7. Put this salsa to one side.
8. Grill chicken on a BBQ (turning once) for 20 minutes, or until cooked through.
9. To oven grill, place under high heat for 10 minutes on each side. Serve topped with salsa.

Cook's tip:

Twist 1: For a pork variation, use 500 g boneless pork loin chops in place of the chicken. Grill for 15 minutes, turning once, or until cooked through.

Twist 2: For a fruit variation, use fresh peaches or pineapple for additional delicious salsas.

Twist 3: For an Indian-inspired version, stir 1tsp mild curry paste into the marinade.

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