Chicken Leg Satay with Mango and Peanut Salad

Recipe created by Chris Mackett

Ingredients

Serves 4

8 chicken thighs, bone in

2 tbsp sesame oil

1 tbsp grated garlic

1 tbsp grated ginger

1 tbsp lemongrass paste

1 tsp turmeric

Satay sauce

4 tbsp crunchy peanut butter

2 tbsp mirin

1 tbsp soy sauce

1 tbsp sweet chilli

Mango salad

1 firm mango, peeled, cored and cut into fine strips

100g vermicelli noodles

100g mangetout, shredded

1 medium carrot, peeled and julienned

1 red chilli

1 green chilli

1 red onion, finely sliced

1 bunch of spring onions, shredded

1 bunch of coriander, roughly chopped

1 bunch of mint leaves, picked down

1 tbsp sweet chilli sauce

1 tbsp light soy

1 tbsp fish sauce

1 tbsp runny honey

For the chicken legs, place onto a chopping board and score three or four slashes and reserve to one side.
Next, bring the marinade together into a mixing bowl and then rub this all over the thighs making sure that you rub the mixture into the cut marks.
Place the thighs in a tray and cover with cling film and pop into the fridge for two hours, longer if you have the time.
In the meantime, heat up the BBQ and place all of the salad ingredients into a large bowl and toss together. Pop this in the fridge to marinade and soak up all of those lovely flavours.
Pre heat the BBQ to a medium heat and lay the marinaded legs skin side down.
Leave to cook slowly until the skin has charred and crisped up, flip over and repeat, they will take around 25 – 30 minutes to cook through. If needed, move the legs to a cooler part of the BBQ and leave them to finish off cooking.
To check that the thighs are cooked, with a digital probe ensure that the core temperature is above 70˚c.
Once cooked, divide the salad between the serving bowls and then lay on the chicken, drizzle with the satay dressing and serve.