Spice Rubbed Chicken with Mango Salad

Spice Rubbed Chicken with Mango Salad

Cooking chicken on the barbecue can be quite nerve-wracking as you try to judge if it’s fully cooked while avoiding dry meat. This quick brining method eliminates the guesswork and ensures well-seasoned juicy meat. It can be cooked two days ahead and kept covered and chilled. Bring it back to room temperature before barbecuing. 

Serves 6-8

Photography by Aaron McLean
From issue #64