Grilled Lemongrass Chicken with Mango Salsa

This Grilled Lemongrass Chicken with Mango Salsa perfectly marries Australian barbecue culture with vibrant Asian flavors. The chicken is marinated in a fragrant lemongrass and ginger mix before being grilled to perfection, providing a smoky and aromatic base. The refreshing mango salsa adds a touch of sweetness and acidity, making each bite a delightful experience. This dish is not only savory and satisfying but also balanced with fresh ingredients, making it a perfect choice for a wholesome meal.

Ingredients:

• 4 boneless chicken thighs
• 2 stalks of lemongrass, finely chopped
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 red chili, deseeded and chopped
• Juice of 1 lime
• Fresh coriander leaves for garnish
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the chopped lemongrass, ginger, garlic, soy sauce, honey, vegetable oil, salt, and pepper. Mix well to form a marinade.
2. Add the chicken thighs to the marinade and ensure they are well coated. Cover and refrigerate for at least 1 hour or overnight for maximum flavor.
3. While the chicken is marinating, prepare the mango salsa by mixing diced mango, red onion, red chili, lime juice, salt, and pepper in a bowl. Set aside.
4. Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side or until fully cooked and slightly charred.
5. Once cooked, let the chicken rest for a few minutes before slicing.
6. Serve the grilled chicken topped with the mango salsa and garnish with fresh coriander leaves.