chicken and mango skewers

Ingredients

• 1 – 1.5 lb boneless, skinless chicken thighs/breasts cut into 1-inch pieces

Marinade Ingredients:

• ¼ cup liquid aminos
• 1 Tablespoon ginger, minced (about 2 inches)
• 1 Tablespoon minced garlic (2 – 3 cloves)
• 2 teaspoons curry powder
• 2 Tablespoons lemon juice (1-2 lemons)
• 1 Tablespoon honey
• 1 Tablespoon olive oil
• ⅛ teaspoon cayenne pepper

Veggies & Fruit:

• 2 bell peppers, seeded & chopped into 1-inch chunks (or your preferred vegetable)
• 2 mangoes, peeled & chopped into 1-inch chunks (or pineapple, kiwi, papaya)
• 1 red onion, cut into 1-inch chunks

Instructions

1. Cut up chicken and place into an air-tight container. In a bowl, mix together marinade ingredients and pour over chicken. Stir to coat. Cover and place in the fridge for 1-12 hours (the longer the better).
2. Assemble skewers by either alternating fruit, vegetable and chicken on each skewer or making separate skewers for the chicken and the veggies & fruit.

3 ways to cook:

1. Grill: Preheat grill to med-high heat. Brush grate, vegetables, and fruit with olive oil. Add skewers to grill. Cook for about 7 minutes and rotate. Cook an additional 7 minutes or until chicken juices run clear.
2. Oven: Preheat oven to broil at 450F. Brush sheet pan with olive oil and add assembled skewers. Broil 10 minutes. Rotate and bake an additional 10-15 minutes or until chicken is cooked.
3. Stovetop: Preheat cast iron grill pan on med-high heat. Brush with olive oil. Add skewers to pan. Brush veggies with olive oil. Cook 7 minutes and rotate. Cook 7 additional minutes or until juices run clear.

Allow the kabobs to rest 10 minutes before serving warm over rice, additional veggies, or on their own.

Notes