Mango Hoisin Butterfly Chicken
This fruity, sweet and salty Mango Hoisin marinated chicken is a delightful Asian twist on your roast favourite roast chicken. Serve alongside lemony griddled broccolini and the freshest Mango & Avo salsa.
Ingredients
- 1 Waitoa free-range mango hoisin butterfly chicken
- 2 NZ avocados diced
- 1 mango diced
- 1 capsicum diced
- 1 handful Superb Herb fresh coriander roughly chopped
- ½ chilli finely diced
- 1 lime juiced
- 1 lemon halved
- 1 Tbsp Olivado Avocado oil
- 250 g The Fresh Grower sweet stem broccoli
- Salt and pepper
Instructions
- Preheat oven to 190°C.
- Place chicken on a lightly greased tray and bake for 75 minutes, turning occasionally.
- Make the salsa. Combine the diced avocados, mango, capsicum, chilli, a pinch of salt, and fresh coriander in a bowl. Add the lime juice and toss lightly.
- Rinse the broccoli stems, leaving a little water on them.
- Heat the griddle pan on high heat. Drizzle with avocado oil. Place the stem broccoli and halved lemons on the hot pan. Sprinkle with salt and ground pepper.
- Turn the broccoli stems after they’ve coloured on one side. Once it’s nicely charred squeeze the grilled lemons over.
- Serve the roast chicken on a bed of sweet stem broccoli and lemon with the salsa at side.
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