These grilled mango and chicken kabobs are made with marinated chicken, mango, onions, red peppers, all threaded onto skewers and cooked to perfection.
Chicken kabobs are a classic grilling option. This version includes a sweet and savory honey chile lime marinade and plenty of fresh mango. Serve your mango and chicken kabobs over ice or eat them straight off the kabob.
INGREDIENTS
Chicken Kabobs
- 1 lb boneless skinless chicken thighs
- ¼ cup honey
- 1 tablespoon Chile Lime Seasoning
- ¼ teaspoon red pepper flakes
- Zest and juice of 1 lime
- 1 tablespoon Rice vinegar
- 1 tablespoon EVOO
Mango Kabobs
- 2 mangoes, peeled and cut into chunks
- 1 red onion
- 2 sweet red peppers
- ¼ cup honey
- Juice of two limes
- ½ tablespoon lime zest
- 2 cloves garlic, minced
- 1 tablespoon EVOO
- Cilantro, chopped for topping
- Lime Slices
INSTRUCTIONS
Whisk the honey, chile lime seasoning, chile lime seasoning, red pepper flakes, zest and juice of lime, rice vinegar and EVOO in a large bowl until combined.
Add the chicken to the bowl. Toss to coat in the marinade.
Cover and refrigerate for at least 1 hour, or up to 8 hours.
In a large bowl, whisk honey lime juice, zest, garlic and EVOO until combined. Add the mango, red onion and peppers to the bowel and toss.
Preheat the grill or grill pan to medium high heat.
Thread the chicken and vegetables onto the skewers.
Cook for 5-7 minutes on each side or until chicken is cooked through.
Sprinkle with cilantro and lime juice.
Whisk Away Kitchen 