Description
Delicious mango chicken kabobs served with a spicy Sriracha dipping sauce.
Ingredients
Scale
- 1/2 cup olive oil
- 3/4 cup orange juice
- 2 tablespoons chopped cilantro
- 2 limes
- 2–1/2 tablespoons reduced-sodium soy sauce
- 2 tablespoons honey
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger (or 1/4 teaspoon ginger powder)
- 1 teaspoon Sriracha
- Salt and pepper to taste
- 1–1/2 pounds boneless, skinless chicken breasts
- 1 large mango (or 2 honey mangoes)
- 1 red onion
- 3/4 pint cherry tomatoes
- 2 small-medium zucchini
- 1/2 cup mayo
- 2 large limes
- 3 teaspoons Sriracha
- 1 teaspoon granulated sugar (optional)
Instructions
- Whisk together all the marinade ingredients in a medium-sized bowl. Add 1/4 cup freshly squeezed lime juice. Remove about 1/2 cup (put in an airtight container in the fridge for later) and pour the rest into a large resealable bag.
- Cut the chicken into bite-size pieces (1 to 1 and 1/2 inches) and put in the resealable bag with the marinade. Seal the bag or cover tightly and place in the fridge. Refrigerate for at least 30 minutes—preferably 2–3 hours up to 6 hours. Do not exceed 6 hours, as the acidity will start to dry out the chicken.
- Preheat grill to medium-high heat (about 400–450°F). Clean and oil grill grates by generously dipping a paper towel in olive oil and using tongs to rub it on the grill grates.
- Peel and chop a mango into 2-inch cubes; chop the red onion to thick 1–2 inch pieces; and cut a zucchini into half moons.
- Once chicken has marinated, place the chicken pieces on a skewer, alternating with prepared fruits and veggies (cubed mango, red onion pieces, and zucchini). Add cherry tomatoes to the skewers as well.
- Place the kabobs on the oiled hot grill and cook for 6–8 minutes, flipping once or until chicken is cooked through. Chicken should reach 160°F or juices run clear. The carryover heat will take chicken to the safe 165°F. When turning the kabob sticks, brush the chicken with all but 2 tablespoons of the reserved marinade. Save those last 2 tablespoons for a finishing dressing.
- Add kabobs to a plate and evenly drizzle the remaining 2 tablespoons of marinade over everything. Serve with the sriracha dipping sauce and additional chopped cilantro if desired.
- Zest part of 1 lime to get about 1/2 teaspoon lime zest and juice 2 limes to get about 3–4 tablespoons lime juice.
- Combine the mayo, lime juice, lime zest, sriracha, and (if desired) sugar in a bowl. Add some salt and pepper to taste. Stir well and taste, adding additional lime or sriracha to personal preference.
Notes
- Do not marinate chicken for more than 6 hours.
- Customize the level of spice in the dipping sauce by adjusting the Sriracha.
- Ensure the chicken reaches safe cooking temperatures.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 kabob
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg