Grilled Chicken and Mango Kabobs

By The Canadian Living Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	291291 cal
pro	26 g26g pro
total fat	8 g8g total fat
sat. fat	1 g1g sat. fat
carb	31 g31g carb
fibre	4 g4g fibre
chol	63 mg63mg chol
sodium	308 mg308mg sodium
% RDI:	-
calcium	44 calcium
iron	77 iron
vit A	4545 vit A
vit C	128128 vit C
folate	1212 folate

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Succulent chunks of chicken and colourful skewers of fruit and vegetables make a pretty plate. Setting part of the marinade aside for basting the chicken ensures that you don't transfer raw chicken juices to the cooked food.

Ingredients

1 tsp grated lime rind 1 1tsp tspgrated lime rind
1/4 cup lime juice 1/4 1/4cup cuplime juice
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
3 cloves garlic , minced3 3cloves garlic, minced
2 tsp chili powder 2 2tsp tspchili powder
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp cayenne pepper 1/4 1/4tsp tspcayenne pepper
3 3boneless skinless chicken breastboneless skinless chicken breasts, 1 lb (500 g) total
2 tsp liquid honey 2 2tsp tspliquid honey
2 mangoes 2 2mangomangoes
1 sweet red pepper 1 1sweet red peppersweet red peppers
1 1small red onionred onions or sweet onion, cut_in 1-inch chunks

Preparation

In small bowl, whisk together lime rind and juice, oil, garlic, chili powder, salt and cayenne pepper.

Cut chicken into 1-inch (2.5 cm) cubes; place in separate bowl. Pour half of the marinade over top and toss to coat; let stand for 20 minutes. Stir honey into remaining marinade; set aside. (Make-ahead: Cover and refrigerate separately for up to 4 hours.)

Meanwhile, cut off mango flesh from each side of pit. Cut grid pattern of 3/4-inch (2 cm) squares in flesh of each side down to (but not through) skin. Gently push skin to turn inside out; cut off flesh. Chop any flesh left on pit.

Core, seed and cut red pepper into 3/4-inch (2 cm) pieces. Onto each of 4 long or 8 short skewers, alternately thread mango and red pepper pieces; brush with half of the reserved honey marinade.

Alternately thread chicken and 2 or 3 onion pieces onto each of 4 more long or 8 short skewers. Discard marinade used for chicken. Place kabobs on greased grill over medium-high heat; close lid and grill, turning and basting chicken once with remaining honey marinade, until fruit is softened and chicken is no longer pink inside, about 8 minutes.

Additional information :

Substitution: Use a small cantaloupe instead of the mangoes.

Source : Canadian Living Magazine: June 2003