Mango Chicken Kabobs Food

MANGO CHICKEN KABOBS

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.

JERKED CHICKEN KABOBS

Steps:

• In a food processor, combine the orange juice, olive oil, soy sauce, thyme, allspice, cinnamon, nutmeg, garlic, green onions, ginger, lime juice, onions, peppers and some salt and pepper; puree until smooth. Add all but 1/4 cup of the mixture in a 1-gallon plastic resealable bag. Add the chicken to the bag and marinate in the refrigerator for 1 to 2 hours. Heat the grill to medium-high. Skewer the chicken pieces and grill on one side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear. Top with the Mango Salsa and serve with the 1/4 cup reserved (unused) marinade as a dipping sauce.
• In a medium bowl, combine the lime juice, sugar, ginger and hot sauce. Mix thoroughly and add the green onions, cucumber and mango. Toss and refrigerate for 1 hour.

CHICKEN MANGO KABOBS

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.

PINEAPPLE-MANGO CHICKEN

Steps:

• In a small saucepan, combine the first five ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 4-6 minutes or until sauce is thickened and raisins are plumped, stirring occasionally. Stir in mangoes; heat through. Set aside., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with sauce and rice.

CHICKEN, MANGO AND MINT KABOBS

Steps:

• Place chicken in medium saucepan. Add enough water to cover chicken by 1 inch. Add 2 Tbsp. dressing. Bring just to boil on medium-high heat; simmer on medium-low heat 12 min. or until chicken is done (165ºF). Drain chicken; discard cooking liquid. Refrigerate chicken 30 min. or until cooled.
• Pit and peel mango; cut into 12 (1-inch) cubes. (Reserve any remaining mango to use for snacking or another use.) Cut each chicken breast into 6 slices. Thread chicken, mangos and mint onto 12 skewers.
• Mix soy sauce and remaining dressing until blended. Serve with the chicken skewers.

JERK CHICKEN KEBABS WITH MANGO SALSA

Steps:

• Mix together the jerk seasoning, olive oil and lime juice. Toss the chicken in it and leave to marinate in the fridge for at least 20 mins, or up to 24 hours.
• Make the salsa by mixing all the ingredients together with some seasoning - add a chopped red chilli if you like extra heat.
• Heat the grill or barbecue to Medium. Thread the chicken onto 8 metal skewers divided by the yellow peppers - aim for 3 of each per skewer. Cook for 8 mins each side until cooked through and lightly charred. Serve with the salsa and rocket leaves.

CHICKEN KABOBS

Steps:

• Cut all veggies and chicken into equal sized pieces.
• Combine all the sauce ingredients in a sauce pan and boil for a few minutes, let cool.
• Pour most of the sauce into a zip lock bag and place cut up chicken in the bag and squeeze it all around until it is mixed up nice and good.
• Place in refrigerator for at least an hour (the longer, the better I feel).
• Put veggies in the reserved sauce.
• When ready to cook, heat the grill up (I use my George Foreman with good results and broiler).
• Thread skewers with chicken and veggies.
• Grill until chicken is done (about 10-15 minutes), basting constantly with the reserved marinating sauce from the veggies.
• (You can double the sauce ingredients if you feel you do not have enough; also feel free to add more veggies. I add peppers and mushrooms sometimes).

GRILLED CHICKEN AND MANGO SKEWERS

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.