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Roast Chicken with Mango Relish

Demonstrated by: Mitchell and Paula Kalima.
Featured in the Honolulu Star-Bulletin on July 29, 2009.

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Ingredients:

Roast Chicken with Mango Relish

Roast Chicken:

  • 3 pounds bone-in chicken thighs
  • 1/2 cup olive oil
  • 2 tablespoons minced cilantro
  • 2 tablespoons minced parsley
  • 1 teaspoon garlic salt
  • salt and pepper
  • paprika

Mango Relish:

  • 2 mangoes, peeled and cut into small dice
  • 1/2 red onion, diced
  • 1/2 red bell pepper, diced
  • 1 tablespoon minced cilantro
  • 1/2 cup olive oil
  • 2 limes, juiced
  • 3 tablespoons balsamic vinegar
  • Salt and pepper
  • Sriracha chili sauce

Directions:

  1. Rinse the chicken under cold water and pat dry with paper towels.
  2. In a bowl, mix together the olive oil, cilantro, parsley and garlic salt.
  3. Add salt, pepper and paprika to taste.
  4. Add the chicken and toss to coat with marinade.
  5. Cover and refrigerate for 2 to 3 hours.
  6. To prepare the mango relish, toss together all the relish ingredients in a bowl.
  7. Let stand for at least one hour.

Approximate Nutrient Analysis per serving with chicken skin (not including salt to taste):
760 calories, 64 g fat, 13 g saturated fat, 150 mg cholesterol, 300 mg sodium, 18 g carbohydrate, 2 g fiber, 14 g sugar, 32 g protein

Approximate Nutrient Analysis per serving without chicken skin (not including salt to taste):
540 calories, 41 g fat, 6 g saturated fat, 100 mg cholesterol, 250 mg sodium, 18 g carbohydrate, 2 g fiber, 14 g sugar, 26 g protein

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