nut butter chicken & mango cucumber salsa 🥭🥒🍗 truly the best easy & fresh dinner I’ve made this summer so far - the chicken thighs are so tender and full of flavour and with the mango salsa… insane guys you need to make this ingredients for the chicken marinade (makes around 3 portions): 600-700g boneless & skinless chicken thighs 80 grams almond/peanut butter 2 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp sesame oil 1 tbsp white/cider vinegar 1 tbsp runny honey/brown sugar 1/2 lime, juice only 1 knob of ginger 2 large garlic cloves mango & cucumber salsa: 1/2 a medium mango 1/2 english cucumber 2 spring onions, green part only 1/2 red chilli 1 lime, juice only 1 tbsp chopped coriander 1 tsp olive oil salt to taste optional: 1 pinch ground coriander, 1/2 tsp fish sauce & 1/2 tsp honey method: 1. In a large mixing bowl, pour in the light & dark soy, nut butter, sesame oil, vinegar, honey and lime juice - mix 2. Grate in the ginger and garlic and mix again until well incorporated 3. Add in the chicken thighs and mix it into the marinade making sure each piece is well covered 4. Cover the bowl with clingfilm and place in the fridge to marinate for at least 1 hour or overnight if possible 5. For the mango salsa, chop up the cucumber, spring onion and mango into evenly sized cubes and place into the bowl 6. Add in the rest of the ingredients, taste and adjust the salt and place into the fridge to rest until it’s time to serve up 7. Place the marinated chicken into a lined baking tray and airfry/roast for 25 minutes on 200c or until the top is charred and chicken is cooked through 8. Serve with sticky jasmine rice and enjoy! #summerdinner #summerfood #summerlunch #summerchicken #summermealprep
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