Grilled Chicken Mango Skewers

Grilled Chicken Mango Skewers

These skewers are a perfect summery dish, packed with flavor from the sweet mango and savory chicken. The marinade adds a delicious kick, and the grilling process creates a nice char on the outside.

Ingredients:

• For the marinade:
  • 1/4 cup olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon soy sauce
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
• For the skewers:
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 mango, peeled and cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 red onion, cut into 1-inch wedges (optional)
  • 10-12 wooden or metal skewers (soaked in water for 30 minutes if using wooden skewers)

Cooking Guide:

1. Marinate the chicken: In a bowl, whisk together the olive oil, lime juice, soy sauce, garlic, ginger, chili powder, paprika, salt, and pepper. Add the chicken cubes and toss to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Prepare the grill: Preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals are hot and ashy.
3. Assemble the skewers: Thread the marinated chicken cubes, mango chunks, and bell pepper pieces onto the skewers, alternating them for a colorful presentation. You can also add red onion wedges if desired.
4. Grill the skewers: Grill the skewers for 8-10 minutes per side, or until the chicken is cooked through and the vegetables are tender-crisp. Brush the skewers with the leftover marinade occasionally for added flavor.
5. Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving. You can serve them with a drizzle of additional marinade, your favorite dipping sauce, or a simple squeeze of lime.

Tips:

• For a spicier marinade, add a pinch of cayenne pepper or a few dashes of sriracha.
• If your mangoes are not very ripe, you can grill them for a minute or two longer to soften them up.
• Make sure the chicken is cooked through to an internal temperature of 165°F (74°C).
• Soaking wooden skewers in water prevents them from burning on the grill.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet or on the grill until warmed through.