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Let the chicken marinate while the barbecue is preheating.
Prep Time: 15 min
Cook Time: 15 min

Ingredients

8 - 10 boneless, skinless chicken thighs
2 tbsp tikka curry paste
or
2 tbsp mild Indian-style curry paste
1 tbsp honey
1/8 tsp cinnamon, ground
1 mango, peeled and cubed
1/4 English cucumber, cubed
1/4 cup mint, fresh, chopped
1 tbsp olive oil
salt, to taste
pepper, to taste

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Cut thighs into chunky pieces and place in a large bowl. Add curry paste, honey and cinnamon. Stir to evenly coat. Thread chicken onto skewers. Spray cold barbecue grill rack with cooking spray and preheat barbecue to medium-high.

  2. Place mango and cucumber in a bowl. Add mint, 1 Tbsp (15 mL) olive oil and pinches of salt and pepper. Set aside for later.

  3. Grill chicken, turning occasionally, until lightly charred and cooked through making sure that the chicken juices run clear when pierced with a knife or meat thermometer registers 165°F (74°C), 10 to 12 minutes. Serve with mango salsa.

Helpful Tip

If using wooden skewers; soak them in water for 20 minutes so that they won’t burn on the BBQ.