GRILLED CHICKEN AND MANGO SKEWERS
The inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish with sesame seeds or spritz with fresh lime juice. -Wolfgang Hanau, West Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut corn from cobs. In a large skillet, heat butter over medium-high heat; saute cut corn until crisp-tender, about 5 minutes. Stir in 1/3 cup green onions. Keep warm., Toss chicken with salt and pepper. Alternately thread chicken and mango onto 4 metal or soaked wooden skewers. Brush with oil., Grill, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 10-12 minutes, turning occasionally. Serve with corn mixture; sprinkle with remaining green onions. If desired, serve with lime wedges.
Nutrition Facts : Calories 297 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 387mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
GRILLED JERK CHICKEN SKEWERS
These skewers feature the flavorful trio of jerk chicken, mango and pineapple. The chicken gets its signature kick from a sweet-salty-spicy marinade, which is also used on the sliced sweet potatoes cooked alongside. Though it's hard to beat the Jamaica method of grilling jerk chicken over pimento wood, using a backyard gas or charcoal grill will still deliver a satisfying smoky char. All you need to complete the summery feast is a simple green salad.
Provided by Tregaye Fraser
Categories main-dish
Time 9h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Combine the oil, thyme, brown sugar, soy sauce, vinegar, allspice, scallions, garlic, chiles, ginger, shallot, lime juice, 2 teaspoons salt and several grinds of black pepper in a food processor and pulse until you have a coarse paste; this is the marinade. Reserve 1/4 cup of the marinade and refrigerate, covered, for later use. Combine the remaining marinade with the chicken in a medium bowl and massage it into the meat, 1 to 2 minutes. Cover and refrigerate at least 8 hours and up to overnight.
- Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Lightly brush the grill grates with oil.
- Combine the sweet potatoes with the reserved 1/4 cup marinade in a medium bowl, tossing to coat; set aside. Thread a piece of chicken, pineapple and then mango onto one of four 10- to 12-inch metal skewers. Continue threading the ingredients in an alternating pattern until you have 4 pieces of each ingredient on the skewer. Repeat with the remaining skewers.
- Grill the sweet potatoes over direct heat, turning once, until lightly charred on both sides, 5 to 7 minutes. Move them to the indirect side of the grill and place the skewers over the direct heat. Cook, turning the skewers occasionally, until they are dark golden all over, about 10 minutes.
- Cover the grill and close the air vents halfway so the temperature remains around 350 degrees F. Cook until the sweet potatoes are soft and the chicken is cooked through, 10 to 15 minutes more.
- Transfer the skewers and sweet potatoes to a large platter and serve with a green salad.
CHICKEN MANGO KABOBS
From the Williams-Sonoma website. Both my DH and I loved these! We ate these kabobs on top of couscous made with chicken broth. Perfect summer meal! Prep time includes marinading the meat.
Provided by julieriesselmantt
Categories Chicken Breast
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the olive oil, lime juice, chili powder, cayenne, salt and sugar. Add the chicken and mangoes and stir gently to coat with the marinade. Cover and refrigerate for 2 to 4 hours.
- Prepare a hot fire in a grill.
- Remove the chicken and mangoes from the marinade and thread onto wood skewers, 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.
Nutrition Facts : Calories 423.4, Fat 27.5, SaturatedFat 4.8, Cholesterol 46.4, Sodium 346.8, Carbohydrate 31.3, Fiber 3.1, Sugar 26.4, Protein 16.1
GRILLED CHICKEN SKEWERS WITH MANGO AND PINEAPPLE
Chunks of chicken, mango, pineapple, and red onion are threaded on to skewers, marinated in a spicy chipotle ranch sauce, and grilled.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 13
Steps:
- In medium bowl, combine Hidden Valley® Organic Ranch dressing, chipotle chile, adobo sauce, honey, lime juice and salt. Stir well.
- Assemble 4 skewers from ingredients in following order: onion, chicken, mango, chicken, pineapple, chicken, onion. Repeat twice more to complete the skewer.
- Lay skewers in shallow pan. Pour 1/4 cup of marinade into small dish and set aside. Brush remaining marinade over skewers, coating all sides evenly. Cover with plastic wrap and refrigerate about an hour.
- Light charcoal fire and let burn until charcoal is covered with gray ash but still very hot. Or, if using gas grill or grill pan, set on medium-high heat. When grill grates or grill pan are quite hot, remove skewers from marinade (discard excess marinade in pan); brush lightly with oil. Lay oiled skewers on hot grates and grill until marked on all four sides and cooked through, 10 - 12 minutes total.
- Arrange skewers on serving platter, drizzle with reserved 1/4 cup marinade, garnish with chopped cilantro and serve with lime wedges.
Nutrition Facts : Calories 491.4 calories, Carbohydrate 28.1 g, Cholesterol 79.6 mg, Fat 30.9 g, Fiber 2.8 g, Protein 26.1 g, SaturatedFat 5.6 g, Sodium 768.8 mg, Sugar 20.4 g
MANGO CHICKEN KABOBS
Marinated chicken is grilled on skewers with pieces of juicy mango. Serve with a mango chutney or plain. Great for summery appetizers. Enjoy!
Provided by FOOD_DIVA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow container, mix the olive oil, ginger root, lemon juice, orange juice, brown sugar, and white sugar. Place the chicken breasts in the mixture, and marinate at least 30 minutes in the refrigerator.
- Preheat the grill for high heat. Season chicken with salt, and alternately thread chicken and mango onto skewers. Discard marinade.
- Lightly oil the grill grate. Place skewers on the grill, and cook 15 minutes, turning to cook on all sides, until chicken juices run clear.
Nutrition Facts : Calories 298 calories, Carbohydrate 28.2 g, Cholesterol 67.2 mg, Fat 10 g, Fiber 2.8 g, Protein 25.3 g, SaturatedFat 1.8 g, Sodium 62.2 mg, Sugar 24.5 g
GRILLED CHICKEN WITH MANGO HABANERO GLAZE
This recipe was created for the Ready Set Cook #8 contest. It's best to make this delicious sweet and spicy glaze ahead of time, and keep it refrigerated until needed. It will make about 1/2 cup. Because it's very hot and spicy, it doesn't take much to glaze the chicken breast. If you have some left over, it can be used like pepper jelly for other uses too. (I doubled the glaze recipe to keep on hand in the fridge.) Habaneros are delicious but extremely spicy. If you want to tone down the heat, use less habanero, or use a milder pepper. Also, use extreme care when mincing the habanero. I use a paper towel wrapped around my fingers, to prevent my fingers from coming in contact with it. If you get it on your fingers, and touch your eye - YOWSA!
Provided by PanNan
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add the first five ingredients (sugar through cider vinegar) in a medium saucepan. Heat over medium and stir frequently, mashing the mango, until the ingredients are incorporated and begin to boil. Lower the heat to simmer, and let cook slowly for about 10 minutes, stirring occasionally. Squeeze 1 tbsp juice from the orange and add with the rum to the sugar/mango mixture. Stir and simmer gently for 2 - 3 more minutes. Set aside and cool. Refrigerate until ready to use.
- Salt chicken to taste. Grill chicken until nearly finished. Baste chicken with glaze and grill a few more minutes on each side, basting lightly with glaze with each turn until the chicken is done.
- Garnish with chopped cilantro and serve. Reserve and refrigerate extra glaze for future use.
Nutrition Facts : Calories 268.9, Fat 3.3, SaturatedFat 0.7, Cholesterol 75.5, Sodium 138.2, Carbohydrate 32.9, Fiber 1, Sugar 31.8, Protein 25.6
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