Grilled Chicken And Mango Skewers Recipes

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GRILLED CHICKEN SKEWERS



Grilled Chicken Skewers image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 25m

Yield 20 to 25 skewers

Number Of Ingredients 12

1/2 cup smooth peanut butter
1/4 cup soy sauce
1/4 cup honey
1 tablespoon minced ginger
1 teaspoon crushed red pepper flakes
1/2 teaspoon hot chili oil
Juice of 2 limes
1/4 cup very hot water, plus more if needed
Neutral oil, for the grill
2 pounds chicken tenders
1/2 cup minced fresh cilantro
Good-quality barbecue sauce, for serving

Steps:

  • Preheat a grill or grill pan to medium heat.
  • To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
  • Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
  • Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.

GRILLED CHICKEN AND MANGO SKEWERS



Grilled Chicken and Mango Skewers image

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

3 medium ears sweet corn
1 tablespoon butter
1/3 cup plus 3 tablespoons sliced green onions, divided
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium mango, peeled and cut into 1-inch cubes
1 tablespoon extra virgin olive oil
Lime wedges, optional

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

MANGO CHICKEN KABOBS



Mango Chicken Kabobs image

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

¼ cup olive oil
2 teaspoons minced fresh ginger root
1 teaspoon lemon juice
1 teaspoon orange juice
1 teaspoon brown sugar
1 pinch white sugar
4 skinless, boneless chicken breast halves - cut into bite-size pieces
salt to taste
3 mangos - peeled, seeded, and diced
skewers

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 AND VEGETABLE SKEWERS



Grilled Chicken and Vegetable Skewers image

These easy-to-assemble skewers are delicious with couscous and hummus for a Mediterranean-inspired dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h15m

Number Of Ingredients 8

1 1/2 pounds boneless, skinless chicken thighs (about 5), cut into 1 1/2-inch-wide strips
3 tablespoons extra-virgin olive oil, divided, plus more for dressing
Coarse salt and freshly ground pepper
2 medium zucchini, cut crosswise into 1-inch-thick rounds
16 medium cipollini onions (about 10 ounces), peeled
16 medium cremini mushrooms (about 8 ounces), trimmed
1 lemon, zested and juiced
1/2 cup coarsely chopped fresh flat-leaf parsley leaves

Steps:

  • Soak ten 12-inch wooden skewers in water 30 minutes; drain. Preheat grill over medium-high heat. Meanwhile, toss chicken with 1 tablespoon oil; season with salt and pepper. Toss vegetables with remaining 2 tablespoons oil; season with salt and pepper. Divide chicken among 4 skewers. Skewer vegetables separately, using 2 skewers for each vegetable.
  • Place onion skewers on grill; cook 5 minutes. Add chicken and zucchini skewers; cook, turning occasionally, 5 minutes. Add mushroom skewers; cook until chicken and vegetables are cooked through and charred in places, about 10 minutes. Dress with lemon zest and juice, oil, and parsley. Skewers can be assembled and refrigerated up to 3 hours ahead; let sit at room temperature 30 minutes before grilling.

GRILLED JERK CHICKEN SKEWERS



Grilled Jerk Chicken Skewers image

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

1/3 cup vegetable oil, plus more for the grill grates
2 tablespoons thyme leaves
1 tablespoon packed dark brown sugar
1 tablespoon soy sauce
1 tablespoon distilled white vinegar
1/2 teaspoon ground allspice
6 scallions, white and light green parts only, roughly chopped
4 cloves garlic
2 habanero or Scotch bonnet chiles, seeded
One 1/2-inch piece fresh ginger, peeled and roughly chopped
1 shallot, roughly chopped
Juice of 1 lime
Kosher salt and freshly ground black pepper
8 boneless, skinless chicken thighs (about 2 1/2 pounds), each halved
2 sweet potatoes, peeled and cut into 1/4-inch-thick slices
1 pineapple, peeled, cored and cut into 1-inch chunks
2 ripe but firm mangos, peeled and cut into 1-inch chunks
Green salad, for serving

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.

GRILLED CHICKEN SKEWERS WITH MANGO AND PINEAPPLE



Grilled Chicken Skewers with Mango and Pineapple image

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

¾ cup Hidden Valley® Organic Ranch dressing
1 canned chipotle chile in adobo sauce, seeded and finely chopped
2 teaspoons adobo sauce (from can, above)
1 tablespoon honey
1 tablespoon fresh lime juice
½ teaspoon salt
1 pound chicken tenders, cut into bite-size pieces
½ pineapple, rind and core removed, flesh cut into 1-inch chunks
1 large mango, peeled, flesh cut into 1-inch chunks
1 small red onion, quartered and separated into layers
2 tablespoons oil for grilling
¼ cup roughly chopped cilantro
1 lime, quartered

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

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