Thickened Soy Ginger Marinade Chicken Thighs with Mango Pomegranate Chilli Salsa

Wine pairing – Andrew Peace Masterpeace Chardonnay 2024 (12%)

Ingredients:

For the chicken:

• 4 bone-in, skin-on chicken thighs
• Salt

For the marinade:

• ¼ cup soy sauce
• 2 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp honey or brown sugar
• 1 tbsp rice vinegar or lime juice
• 1 tbsp sesame oil
• 1 tsp cornflour
• 2 tbsp cold water
• Optional: 1 small red chilli, finely chopped

For the salsa:

• 1 ripe mango, peeled and diced
• ½ cup pomegranate seeds
• 1 small red chilli, finely chopped (seeds removed for less heat, optional)
• 1 banana shallot, finely diced
• Juice of 1 lime
• Zest of ½ lime (optional, for extra zing)
• Small handful of fresh coriander, finely chopped
• Glug of olive oil (adds richness and helps bind the flavours)
• Salt and cracked black pepper, to taste

Method:

1. Marinade:

• In a small saucepan, combine soy sauce, ginger, garlic, honey (or sugar), vinegar, sesame oil, and chilli if using.
• In a separate small bowl, mix the cornflour with cold water to create a slurry.
• Bring the marinade to a gentle simmer over medium heat.
• Stir in the cornflour slurry and cook for 1–2 minutes, stirring constantly, until the marinade thickens to a glaze-like consistency.
• Remove from heat and let cool slightly before using.

2. Chicken

• Pat thighs dry and season with salt.
• Place skin-side down over medium BBQ heat, crisping for 6–8 mins. This is done with the lid down and the air vents closed down so only a small amount of air can get in.
• Cook until golden brown on the skin side and internal temp is74c or juices run clear.
• Once off the grill, brush generously with the BBQ sauce. Let rest 5 mins.

3. Salsa

• Mix the mango, pomegranate seeds, chilli, and finely diced shallot in a bowl.
• Add lime juice, zest, olive oil, and seasoning.
• Fold in the chopped coriander gently.
• Let it sit for 10–15 minutes (or chill for up to an hour) to allow flavours to develop — ideal to prep just before firing up the BBQ.

To Serve:

Slice the chicken, spoon on salsa, and garnish with extra sauce or a dollop of yogurt. Serve with grilled lime wedges and a chilled glass of white wine.