Grilled Chicken and Mango Kabobs Grilled Chicken and Mango Kabobs

[migration] empty title 2 Image by: [migration] empty title 2 Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2003



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 308 mg
  • Protein 26 g
  • Calories 291.0
  • Total fat 8 g
  • Cholesterol 63 mg
  • Saturated fat 1 g
  • Total carbohydrate 31 g


  • Iron 7.0
  • Folate 12.0
  • Calcium 4.0
  • Vitamin A 45.0
  • Vitamin C 128.0
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Grilled Chicken and Mango Kabobs