Chicken Skewers with Chilli Mango Salsa Recipe

Chicken Skewers with Chilli Mango Salsa


  • 800g
    boneless chicken thigh fillets, trimmed
  • 1 tbsp
  • 8
    bamboo skewers, soaked in water for 15 minutes
  • 1 (300g)
    small mango, finely diced
  • 1/2 (100g)
    small red onion, finely diced
  • 1 (140g)
    Lebanese cucumber, seeds removed, finely diced
  • 1/2 cup (20g)
    fresh coriander, chopped
  • 1 tsp
  • 1/4 cup (60mL)
    Sweet Chilli Sauce

How to Cook

Prep Time: 10 minutes | Cooking Time: 15 minutes
  1. Cut each fillet into three strips; place in a bowl with MAGGI Fish Sauce; mix well, set aside in the refrigerator.

  2. Meanwhile, combine mango, onion, cucumber, coriander, MAGGI Fish Sauce and sweet chilli sauce in a medium bowl; mix well. Set aside.

  3. Preheat grill or barbecue plate on high. Divide chicken between skewers; grill or BBQ 6 minutes per side or until cooked through; serve with salsa.