Grillin' Chicken & Mango Skewers
Want something light, easy and delicious for the holiday weekend?
Make these simple chicken and mango skewers as part of your Memorial Day BBQ and everyone will love them!
Just for the record: I hate peeling and cutting up mangos, so if you can find them already cubed, then life is good. Whole Foods sells cut up mango in the refrigerated section and so did my local supermarket.
Chicken & Mango Skewers: (adapted from Williams Sonoma Grilling)
6 Tbs. olive oil
1/4 cup fresh lime juice
Zest of 1 lime
1 tbsp. chili powder
1 tsp. cayenne pepper
1 tsp. kosher salt
1 Tbs. sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 2-inch cubes
1 red onion, cut into 2" squares
In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne, salt and sugar. Add the chicken and mangoes and stir gently to coat with the marinade. Cover and refrigerate 4-8 hours.
Prepare a hot fire in a grill.
Remove the chicken and mangoes from the marinade and thread onto metal skewers, along with a piece of red onion, alternating the pieces and dividing them evenly.
Arrange the skewers on the grill and cook, turning once, until the chicken is nicely charred and cooked through, 6 to 10 minutes. Transfer the skewers to a warmed platter and serve immediately. Serves 4.
Garnish with fresh lime wedges & cilantro.
The leftovers make for a great chicken salad the next day.