Chipotles are red jalapeno peppers that have been smoked.
|400 g||Canned mango, drained|
|½ cup||Chipotle sauce (Main)|
|1 cup||Coriander, leaves and stalks, coarsley chopped|
|2 Tbsp||Lemon juice|
|750 g||Chicken tenderloins (Main)|
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- Combine the mangos, seasonings, chipotle sauce, coriander and lemon juice in a blender. Mix until smooth.
- Place the chicken in a plastic bag. Add about 1/3 of a cup of the mango chipotle mixture. Move the tenderloins around so they are well coated. Refrigerate for 2-3 hours to marinate.
- Meanwhile, simmer the remaining marinade for 2-3 minutes. Place in a bowl to serve with the cooked chicken.
- Remove the chicken from the refrigerator and drain well. Spray the barbecue hot plate with oil. Stir-fry the tenderloins on the hot plate for about 5-8 minutes, until cooked. Serve with the reserved sauce.