Chicken and Mango Kebabs

I am ridiculously obsessed with kebabs this year. You guys have probably noticed. And what you’ve seen on the blog is probably only about half the recipes I’ve tried; we’ve had a few flops in there. Let me assure you, there is nothing worse than mushy chicken. Ewww. Basically, any time we’re grilling chicken I’m trying to figure out some way to make it more interesting by throwing it on a skewer with some veggies or even fruit.

I really love these chicken and mango kebabs for summer. They’re super easy and healthy too. The chicken and mango are marinated in a simple, but flavorful marinade that includes lime juice and zest for a little tang and cayenne pepper for just the tiniest touch of heat. Mangoes are one of my favorite fruits, but this is the first time I’ve ever tried to grill them. They had a bit of that smoky grill flavor, and the outsides caramelized, accentuating their sweetness. Just be sure to cut the mangoes into large cubes as they will soften and shrink on the grill, and smaller pieces will be apt to fall off the skewers. These kebabs are a great weeknight dinner, but they’d also be perfect for summer parties!

Happy Friday :) I can’t believe we’re already on the brink of July!!

Chicken and Mango Skewers
from Williams-Sonoma

{Note: For the two of us here, I halved the recipe and used only 1 mango since Shane doesn’t eat them.}

6 tablespoons olive oil
1/4 cup fresh lime juice
Zest of 1 lime
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 2-inch cubes

Whisk the olive oil, lime juice, lime zest, chili powder, cayenne pepper, salt and sugar together in a large bowl. Add the chicken cubes and the mango pieces and toss to coat. Cover the bowl and refrigerate for at least 2 hours, or up to 4.

Preheat your grill to medium-high heat (400-450 F). Oil the grates lightly (I use the tongs to hold a paper towel that’s been dipped in oil and rub it over the grates). While the grill is heating, thread the chicken and mango cubes onto skewers (we used metal ones, but if you’re going with wood skewers, you might want to soak them in cold water beforehand).

Place the kebabs on the grill and cook, giving them a quarter turn every 2-3 minutes, until they are slightly charred on all sides and the chicken is cooked through, about 8-10 minutes. Transfer the kebabs to a platter and let rest for 5 minutes before serving.