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Mouth-Watering BBQ Chicken with Mango Salsa

chicken and mango salsa


  • 4 chicken thighs
  • ½ tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chipotle powder
  • 1 tsp brown sugar
  • 1 tsp cayenne
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 1 cup store-bought or homemade BBQ sauce
  • Cooking oil
  • Kosher salt and fresh cracked black pepper to taste

Mango Salsa:

  • 1 mango, de-seeded & brunoise (1/8 inch dice)
  • 1 stalk cilantro, finely minced
  • 30 grams red onion, finely diced
  • 1 clove of garlic, pureed
  • 2 tsp fresh lime juice
  • ½ tsp lime zest
  • Kosher salt and fresh cracked back pepper to taste


Pre-heat one side of the BBQ to medium-high heat, the other side to low-medium. In a mixing bowl combine all chicken ingredients and marinate between one hour to overnight. Brush grill with oil to prevent the chicken from sticking. Place on the hot part of the grill and sear both sides. When the desired colour is achieved, move to the cooler part of the grill to continue cooking. Cook to 165 F. In a mixing bowl combine all ingredients for mango salsa; set aside until required.

Chef Devan Rajkumar’s relentless passion and ambition to become one of the best in the foodservice industry are rooted in his time spent as a young boy in a tiny apartment with his Guyanese grandmother. Her dedication and enthusiasm were instilled in Chef Devan and began his quest for life-changing food profiles.


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