Chargrilled chicken with amba sauce recipe
Created by The Tesco Recipes team
This simple chicken dish uses whole thighs for easy marinating and cooking. If you prefer shawarma-style kebabs, you can thread them onto skewers – barbecue for 20-25 mins or until cooked through. The Middle Eastern-inspired amba sauce is a quick, punchy marinade with spicy and fruity notes. No BBQ? No problem, griddle or fry for great results.
See method- Serves 4
- 40 mins plus at least 2 hrs marinating
- 669 calories / serving
- Freezable
Ingredients
- 1 tbsp vegetable oil
- 1 garlic clove, crushed
- ½ tsp ground turmeric
- ½ tsp ground fenugreek
- ½ tsp ground cumin
- ½ tsp sumac
- 1 ripe mango, peeled, destoned and chopped
- 5 tbsp apple cider vinegar
- 100g 0% fat Greek-style yogurt
- 600g pack boneless, skinless chicken thigh fillets, fat trimmed
- 2 red onions, thinly sliced
- 4 Tesco Finest flame baked flatbreads
- 1 Little Gem, shredded
- ½ cucumber, deseeded and sliced
- 15g fresh coriander, chopped
- 80g pack pomegranate seeds
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Shop ingredientsEach serving contains
- Energy
- 2805kJ 669.0kcal
- Fat
- 29g
- Saturates
- 6g
- Salt
- 1.0g
- Sugars
- 15g
of the Reference intake
Carbohydrate 59.1gProtein 39.8gFibre 6.9g
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Method
- Heat the oil in a frying pan over a low heat. Add the garlic and spices and fry for 30 secs until fragrant. Add to a blender with the mango and 3 tbsp vinegar and blitz until smooth. Spoon 3 tbsp of the marinade into an airtight container, mix with the yogurt and chill in the fridge for up to 3 days.
- Toss the remaining amba sauce through the chicken in a bowl, cover with clingfilm and marinate in the fridge for at least 2 hrs or for up to 48 hrs.
- Toss the onions through the remaining vinegar in a bowl and leave to pickle, stirring occasionally, for at least 1 hr until bright pink.
- Heat the barbecue, or a griddle or frying pan until smoking hot. Cook the chicken for 8-10 mins on each side, basting with any leftover marinade halfway, until charred and cooked through. Cover with foil; rest for 5 mins, then cut into strips.
- Heat the flatbreads on the barbecue or griddle for 30 secs on each side until warm. Pile on the lettuce, chicken, some pickled onion (to taste), cucumber, coriander and pomegranate seeds. Drizzle with the reserved amba sauce to serve.
- Get ahead: Pickle the onions in a sterilised jar* and store in the fridge for up to 2 weeks.
- See more Chicken recipes
*Sterilising guidelines
To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
Freezing and defrosting guidelines
Freeze cooked chicken only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
