Mango-Glazed Chicken with Roast Butternut
Juicy grilled chicken finished with a sticky mango glaze and a cool, creamy drizzle, served with caramelised roast butternut — all lifted by OCC Mango Fruit Vinegar.
Method
- Preheat the oven to 200°C. Toss the butternut with a drizzle of olive oil and half the salt, then roast for 25–30 minutes until tender and caramelised at the edges.
- Whisk 40ml of the mango vinegar with the honey, olive oil, remaining salt and pepper. Coat the chicken and leave to marinate for 15 minutes.
- Cook the chicken on a hot griddle pan or grill over medium-high heat for 5–6 minutes per side until cooked through, brushing with the leftover marinade during the first few minutes. Rest for 5 minutes, then slice.
- Stir the remaining 20ml mango vinegar into the yoghurt with a pinch of salt.
- Arrange the sliced chicken on plates, drizzle over the mango yoghurt and lay a few chives across the top. Serve the butternut alongside, scattered with black sesame seeds.
Chef’s tip
Only brush on the marinade during the first half of cooking — the honey catches quickly, and the chicken needs time to cook through after the last coat.
Made with
Mango Vinegar
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