Skip to main content
Coles

BBQ mango and coconut chicken

Skip to IngredientsSkip to Method
  • Egg free
  • Gluten free
  • High in protein
  • No added sugar
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Wheat free

This BBQ mango and coconut chicken is a tropical twist on BBQ chicken, infused with the sweetness of mango and the creaminess of coconut.

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
BBQ mango and coconut chicken

Ingredients

  • 700g Coles Free Range RSPCA Approved Boneless Whole Mango & Coconut Chicken
  • 200g pkt Coles Australian Four Leaf Salad Mix
  • 1 mango, stoned, peeled, cut into wedges
  • 1/3 cup (15g) coconut flakes, toasted
  • 1/4 cup (60ml) Marion’s Kitchen Vietnamese Style Tangy Dressing

Nutritional information

Per serve: Energy: 1379kJ/330 Cals (16%), Protein: 33g (66%), Fat: 12g (17%), Sat Fat: 4g (17%), Carb: 23g (7%), Sugar: 20g (22%), Dietary Fibre: 3g (10%), Sodium: 1033mg (52%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat a greased barbecue grill or chargrill on medium. Cook the chicken, turning occasionally, for 25-30 mins or until cooked through. Transfer to a plate. Cover loosely with foil and set aside for 5 mins to rest.

  2. Step 2

    Place the salad leaves, mango and coconut on a large serving platter. Add the dressing and toss to combine.

  3. Step 3

    Slice the chicken. Arrange chicken over the salad. Season and serve.

Recipe tip

COOK. STORE. SAVE.
Use it up:
Leftover coconut flakes can be added to Thai-style curries for extra flavour, or baked into cakes, puddings or the tasty granola recipe at coles.com.au/chocolategranola.

 

    BBQ mango and coconut chicken

    BBQ mango and coconut chicken
    • Serves4
    • Cook time25 minutes
    • Prep time5 minutes
    Ingredients
    • 700g Coles Free Range RSPCA Approved Boneless Whole Mango & Coconut Chicken
    • 200g pkt Coles Australian Four Leaf Salad Mix
    • 1 mango, stoned, peeled, cut into wedges
    • 1/3 cup (15g) coconut flakes, toasted
    • 1/4 cup (60ml) Marion’s Kitchen Vietnamese Style Tangy Dressing
      Description

      This BBQ mango and coconut chicken is a tropical twist on BBQ chicken, infused with the sweetness of mango and the creaminess of coconut.

      Method
      1. Step 1

        Heat a greased barbecue grill or chargrill on medium. Cook the chicken, turning occasionally, for 25-30 mins or until cooked through. Transfer to a plate. Cover loosely with foil and set aside for 5 mins to rest.

      2. Step 2

        Place the salad leaves, mango and coconut on a large serving platter. Add the dressing and toss to combine.

      3. Step 3

        Slice the chicken. Arrange chicken over the salad. Season and serve.