Barbeque chicken with mango salsa

Mix up your usual weeknight offerings with this fresh, quick and easy meal. It is topped off with a sweet yet spicy salsa with mango and chilli.


  • 1 whole chicken, approx. 1.2 kg
  • 1 red and 1 yellow pepper
  • 2 lemons
  • 2 corn cobs, cooked
  • 200 g tomato ketchup
  • 1 tsp smoked paprika
  • 1 tsp curry powder
  • 1 tbsp honey
  • 2 tbsp lemon juice
  • 2 tbsp vegetable oil

For the salsa

  • 1 red chilli
  • 1 mango
  • 1 spring onion
  • 2 tbsp lime juice
  • 2 tbsp coarsely chopped coriander leaves
  • Salt


Step 1.
Cut the chicken into 8 pieces. First separate the wing from the breast on each side by cutting through the joint. Next remove the legs by cutting through the skin then the joint. Separate each leg into drumstick and thigh by cutting through the joint. Remove the breasts from the bone.

Step 2.
Deseed the peppers and cut into pieces. Halve the lemons. Divide each corn cob into 3 pieces.

Step 3.
Preheat the grill to high or heat the barbecue.

Step 4.
Mix the ketchup with the paprika, curry, honey and lemon juice. Mix 3-4 tbsp of the barbecue sauce with the oil and brush the chicken and the pepper pieces with it.

Step 5.
Place on the hot grill together with the lemons and the sweetcorn and cook for 15-20 minutes, turning regularly, until the chicken is cooked through and the juices run clear when the thickest part of the flesh is pierced with a knife.

Step 6.
For the salsa, deseed the chilli and cut into fine strips. Peel the mango, remove the flesh from the stone and cut into small cubes. Cut the spring onion into rings. Mix with the lime juice and coriander leaves and season with salt. Serve the grilled chicken, peppers and corn with the salsa and grilled lemons to squeeze over the top.

Step 7.
If desired you can cut the chicken meat from the bones into chunks and thread onto skewers with the peppers. This will speed up the cooking time.

Serves 4