The latest edition of recipe swap was a grilling/cookout theme, hosted by Sarah at A Taste of Home Cooking. I was excited to be assigned a recipe from Kate’s Recipe Box for two reasons. First, I hadn’t visited her site before, so it’s always exciting to explore new blogs and new blog friends! The second reason I was excited is that it was chicken kebabs, something that I was positive Nate and I would love.
The recipe was for jerk mango chicken kebabs, and it really couldn’t have been simpler. Well, except for the mango part. I’ve only worked with mango a handful of times, and I always have a hard time cutting it up without completely butchering it. Mangos have these weird shaped pits that make cutting it into uniform shapes not so easy. There are several sites with step by step tutorials and videos that will help walk you through it, but I’m still somewhat mango disabled.
Although the mango wasn’t so beautiful, the kebabs were amazing. I used green peppers and added onions just to have some extra veggies. Usually, I like to keep veggies/fruit and meat on separate skewers due to their cooking times, but I did like the flavor that the mango added to the chicken. For some reason, I always forget to spray the vegetables with some olive oil, so they did turn out a bit dry, but still delicious. This is a great, quick recipe and would be perfect for entertaining this summer!
Jerk Mango Chicken Kebabs
Source: Adapted from Kate’s Recipe Box
juice of 1 lime
1 1/2 tsp chili powder
3/4 tsp cayenne pepper
1/2 tsp dried thyme
1/4 tsp ground allspice
1/4 tsp salt
2 cloves garlic, minced
1 1/2 tsp brown sugar
pinch of cinnamon
2 boneless, skinless chicken breasts, cut into 1″ cubes
1 mango, cubed into 1″ pieces
1 bell pepper, cut into 1″ pieces
1/2 onion, cut into large wedges
1. In a large zip top bag, combine lime juice, chili powder, cayenne pepper, thyme, allspice, salt, garlic, brown sugar, cinnamon and chicken breast. Seal and toss ingredients to combine and coat chicken. Refrigerate chicken in marinade for at least one hour.
2. If using wooden skewers, soak for at least 15 minutes before threading.
3. Preheat grill to medium high heat. Thread skewers with chicken, mango, peppers and onions. Grill for 10-12 minutes until chicken is cooked through, turning frequently to ensure even cooking. Remove from heat and serve.