The chili-mango glaze that sold out our first batch

Grilled chicken wants two things from a glaze: sugar that caramelises and acid that cuts through it. Our Spicy Mango Sauce has both, so the recipe is short.

Ingredients

• 4 tbsp Spicy Mango Sauce (Art. 305)
• 1 tsp Garlic Paste (Art. 202)
• 1 tbsp lime juice
• 800 g chicken thighs, skin on

Method

1. Mix the sauce, garlic paste and lime juice.
2. Season the chicken with salt and grill skin side down over medium heat for 8 minutes.
3. Turn, brush with half the glaze, and cook another 8 minutes.
4. Brush with the rest of the glaze in the last two minutes so it caramelises without burning.

Serve with a pinch of Chili Powder (Art. 403) if you want more heat.