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Caribbean chicken fillets with banana & mango relish


  • To make the marinade, combine the chillies, fresh herbs, 1 heaped tbsp white wine vinegar, the mustard, juice of 1 orange and juice of 2 limes with the spring onions in a large bowl.
  • Add the chicken breasts, toss well and refrigerate for about 1 hour, turning every 10-15 mins.
  • To make the relish, heat the oil in a heavy-bottomed pot and gently sauté the onion until tender, regularly stirring.
  • Add the sliced bananas and cook for about 1 min, stirring and mashing a little with a wooden spoon.
  • Then add the mango puree, brown sugar and the juice of 2 oranges and the juice of 1 lime. Turn the heat down and gently simmer for about 10-15 mins until thick and fragrant. Taste and, if too tart, add sugar. Set aside to cool.
  • When ready, preheat oven to 200°C fan forced (220°C normal).
  • Transfer the chicken to a baking tray in one layer and cook in the oven for about 20 mins, brushing once or twice with the marinade (stopping 10 mins before ready).
  • Serve the chicken with a good dollop of relish on the side and steamed green vegies.


  • 3 small red chillies, finely chopped
  • ½ cup fresh herbs, eg. basil, mint, parsley
  • white wine vinegar
  • 1 heaped tbsp Dijon mustard
  • juice of 2½ oranges
  • juice of 3-4 limes
  • 3 spring (green) onions, finely chopped
  • 4 skinless chicken breast fillets
  • 1 tbsp vegetable oil
  • ½ onion, finely chopped
  • 3 very ripe bananas, sliced
  • 3/4 cup canned pureed mango
  • 1 tbsp brown sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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