Chargrilled mangoes and spicy chicken make this recipe perfect for summertime entertaining.

Prep Time : 0:45 | Cook Time : 0:20 | Total Time : 1:05 | Serving : 4 person.

Ingredients

• 4 x 200g chicken breast fillets, skin on (wingbone attached – optional)

• 2 garlic cloves, finely chopped

• 1 tablespoon sweet smoked paprika

• 100ml olive oil

• 1 chorizo, chopped

• 400g jar piquillo peppers (see notes) or roasted capsicum, drained, chopped

• 1 mango, chopped

• 2 tablespoons finely chopped flat-leaf parsley

• Juice of 1 lemon

• Mixed herbs, to serve

• Roast potatoes, to serve

Method

• Step 1

  Using a sharp knife, cut small slits into the skin and flesh of the chicken. Combine garlic, paprika and 2 tablespoons oil in a bowl, then season. Add chicken, turning to coat well. Set aside to marinate for 30 minutes.

• Step 2

  Preheat the oven to 180°C

• Step 3

  Heat the remaining 1/4 cup (60ml) oil in a frypan over medium-high heat. Add the chorizo and cook, stirring, for 2-3 minutes until crisp. Remove chorizo from pan with a slotted spoon and drain on paper towel.

• Step 4

  Return the pan to medium-high heat and cook chicken, skin-side down, for 2-3 minutes until browned. Remove chicken from pan, reserving the cooking oil, and place, skin-side up, on a baking tray. Roast for 10-12 minutes until cooked.

• Step 5

  Meanwhile, combine chorizo, peppers, mango, parsley and half the lemon juice in a bowl. Season, then add 2 tablespoons oil from the pan and toss to combine.

• Step 6

  Slice chicken, then garnish with herbs and drizzle with remaining lemon juice. Serve with salsa and roast potatoes.