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  1. Recipes
  2. Light Bite Recipes
  3. Lime Chicken with Herby Mango Cucumber Salad
Lime Chicken with Herby Mango Cucumber Salad

By OcadoLife
“The punchy marinade mix does double duty as a dressing in this Lime Chicken with Herby Mango Cucumber Salad, which is a celebration of fresh summer flavours – sweet mango, cold crunchy cucumber and abundant leafy…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

17 total
  • 8 tbsp lime juice (approx. 3½ limes), plus extra wedges for squeezing
  • 3 (approx.) garlic cloves, chopped or grated
  • 1 tbsp toasted sesame oil
  • 3 tbsp fish sauce
  • 3 tbsp light brown sugar
  • 2 red birdseye chillies, sliced
  • 0.5 tsp white pepper
  • 1 tbsp soy sauce
  • 4 chicken thighs, bone-in, skin-on
  • 2 small shallots, finely sliced
  • 1 tbsp flavourless oil, such as rapeseed
  • 300g jasmine rice
  • 400g baby cucumbers (or use 2 large cucumbers), sliced or diced
  • 1 mango, diced
  • 1 handful mint, leaves picked
  • 1 handful thai basil, leaves picked
  • 1 handful coriander, leaves picked

Method

6 steps

  1. Step 1

    For the marinade, combine the lime juice, garlic, sesame oil, fish sauce, light brown sugar, chilli and white pepper in a jug; mix well. Pour half into a shallow dish, along with the soy sauce. Add the chicken and turn to coat; marinate for 20 mins-1 hr. Add the shallots to the jug and set aside – this is your salad dressing.

  2. Step 2

    Preheat the oven to 220°C/200°C fan/gas 7. Heat the oil in an ovenproof pan over a medium heat. Fry the chicken, skin-side down, for 6-8 mins, until golden and crisp; flip skin-side up and turn off the heat.

  3. Step 3

    Pour the marinade from the dish into the pan, add a splash of water; transfer to the oven and roast for 30 mins or until cooked through, basting halfway. Meanwhile, cook the rice as per pack instructions.

  4. Step 4

    For the salad, put the cucumber, mango, mint, thai basil and coriander in a bowl; toss with the dressing.

  5. Step 5

    If you want to add a nutty depth by adding rice powder, dry-toast the uncooked jasmine rice in a pan until golden; grind with a pestle and mortar to create a powder (any leftover will keep in a lidded jar for a month).

  6. Step 6

    Serve the chicken, spooning over any pan juices, with the salad, extra lime wedges and rice. Sprinkle with toasted rice powder, if liked.