Fusion food at its best. Tender juicy grilled chicken gets drizzled with our very own curry sauce along with crushed peanuts, fresh cilantro and sliced mango! The best part is it's all hand-held wrapped up in a BBQ-kissed pita!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
4 unit
Chicken Thighs
1 tbsp
Thai Seasoning
(Contains Sesame)
1 unit
Mango
2 unit
Pita Bread
(Contains Wheat)
28 g
Peanuts, chopped
(Contains Peanuts)
7 g
Cilantro
66 g
Mini Cucumber
56 g
Spring Mix
1 tbsp
Chili-Garlic Sauce
1 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Mild Curry Paste
2.5 tbsp
Oil*
¼ tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 425°F over medium heat. Cut mango into 1/4-inch slices. Cut cucumber into 1/4-inch pieces. Roughly chop cilantro.
Pat chicken dry with paper towels. Add chicken, Thai Seasoning, half the chili garlic sauce and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt, then toss to coat.
Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a medium bowl. Add cucumbers, then toss to coat. While cucumbers marinate, heat a small pot over medium heat. When hot, add 2 tbsp butter (bdl for 4 ppl), then curry paste and remaining chili garlic sauce. Cook, whisking often, until warmed through, 1-2 min. (NOTE: If the sauce is too thick, add 1/2 tbsp warm water at a time, until desired consistency is achieved). Remove pot from heat. Set aside.
Add chicken to grill, close lid and grill until cooked through, 5-7 min per side.**
When chicken is almost done, add pitas to other side of grill. Close lid and grill until heated through and grill marks form, 1-2 min per side. (NOTE: Keep an eye on pitas so that they don't burn!)
Add spring mix to the large bowl with cucumbers. Toss to combine. Slice chicken. Divide pitas between plates, then spread curry sauce over pitas. Top with chicken, mango, cilantro and peanuts. Serve salad alongside.