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Chicken in a chipotle mango marinade with coriander relish


  • The day before cooking, process the mangoes with the chipotles and the sauce, 4 crushed garlic cloves, 1 heaped cup coriander (stems and all), the rice wine vinegar, 1½ tbsp vegie oil, the lemon juice and a generous amount of seasonings.
  • Then toss the chicken thighs in the marinade until well coated, cover with clingwrap and refrigerate overnight, turning now and again.
  • The next day, preheat oven to 220°C fan forced (240°C normal).
  • Remove the chicken from the marinade, wipe off any excess marinade and place in 1-2 large heavy-bottomed baking trays, flesh side up. Then cook in the oven for about 15-20 mins until the juices run clear when pierced, turning now and again.
  • At the same time, reduce the marinade in a pot until reduced. Then baste the chicken with the marinade.
  • To make the relish, process 1 cup vegie oil with the remaining garlic, the parsley, 1 cup coriander leaves, the spring onions, chives, quite a bit of salt and pepper, and the lime juice. Taste for seasoning.
  • Serve the chicken with the relish sprinkled over the top and a simple green salad on the side.
  • nb.  The chicken can be cooked in a covered BBQ if you prefer.


  • 3 large ripe mangoes, cut in chunks
  • 3 chipotle chillies in Adobo, inc. 1 tbsp of the sauce
  • 7 garlic cloves, crushed
  • 2 bunches fresh coriander, washed
  • 3 tbsp rice wine vinegar
  • vegetable oil
  • 3 tbsp fresh lemon juice
  • sea salt & freshly ground pepper
  • 12 large chicken thighs, bone in, skin on
  • ½ cup Italian (flat leaf) parsley leaves
  • 2 spring (green) onions, finely chopped
  • 2 tbsp finely chopped fresh chives
  • ¼ cup fresh lime juice

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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