Adapted from Williams-Sonoma
Click to print recipe text only
6T olive oil
¼ cup fresh lime juice
Zest of 1 lime
1 t chili powder
¼ t cayenne pepper (double that if you like spicy things!)
½ t salt
1 T sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes
(click that link to see pictures of how to cut a mango)
If you're using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them. Otherwise they'll fire right up on the grill!
In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne,
salt and sugar. Place in a zip-lock bag and add the chicken and mangoes, stirring gently to
coat with marinade. Cover and refrigerate for 2-4 hours.
Prepare grill (or indoor grill pan)
Remove the chicken and mangoes from the marinade and thread onto skewers, alternating
the pieces and dividing them evenly.
*When you're making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room! The pieces threaded on should just barely touch each other, or not touch at all.
Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and
cooked through, 6-10 minutes.
Serve immediately. This makes quite a few skewers, but remember that each one only has a few chunks of chicken on it. So to make a meal, you'll want to plan on 3-4 skewers per person, making this recipe serve 4. However, if you have a lot of other things served with it, you could easily get away with 2 skewers per person and serve 6.