Grilled Mango Chicken Kabobs

INGREDIENTS
THAI CHICKEN MARINADE
1.5-2 lbs chicken breast, cut into 1″ chunks
1/4 cup soy sauce
1 tablespoon fish sauce
1 teaspoon fresh ginger
1 teaspoon minced garlic
1 teaspoon curry powder
2 teaspoons Sriracha (optional)
2 tablespoons lime juice (about 1 lime)
2 tablespoons fresh cilantro, chopped
1 tablespoon brown sugar
1 tablespoon olive oil

GRILLED MANGO CHICKEN KABOBS
8-10 wooden or metal skewers
2 bell peppers, seeds removed and cut into 1″ chunks
2 mangoes, peeled and cut into 1″ chunks
1 red onion, cut into 1″ chunks
½ cup chili sauce
fresh cilantro, for serving
lime wedges, for serving

INSTRUCTIONS
THAI CHICKEN MARINADE
Place chicken in large zip lock bag or air tight container.
Mix together marinade ingredients and pour over chicken, stirring to evenly coat. Place in refrigerator for at least 1 hour or overnight.

GRILLED MANGO CHICKEN KABOBS
If using wooden skewers, be sure to soak them in water at leasts 30 minutes prior to grilling.
Thread pieces of marinated chicken, bell pepper, red onion and mango onto a skewer. You should be able to fit about 4 pieces of chicken per skewer for a total of 8 kabobs.
Brush kabobs generously with chili sauce.
Preheat grill to medium-high heat and spray with non-stick cooking spray.
Place kabobs directly on grill and cook 5-7 minutes per side or until chicken is fully cooked through and vegetables have nice grill marks. Adjust grill temperature as needed.
Garnish with chopped cilantro and a squeeze of lime juice. Serve with extra chili sauce for dipping if desired.

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