Post by Loupy on Jun 13, 2016 21:39:13 GMT -7
GRILLED CHILI LIME CHICKEN KABOBS WITH MANGO SALSA
From: Kellie @ www.iwashyoudry.com/
Fiery flavor ready in a flash, Grilled Chili Lime Chicken Kabobs with Mango Salsa are quick and easy for super fast weeknight dinner. Topped with a refreshing Mango Salsa, this meal will be a summer favorite all season long.
Total time includes 1 hour of marinating.
Prep time: 1hr, 15min
Cook time: 8 min
Total time: 1hr, 23 min
Serves: 4
Ingredients
For the chicken:
1/4 cup olive oil
4 tablespoons fresh lime juice
1 tablespoon fresh lime zest
1 tablespoon chili powder
1/2 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin powder
1 teaspoon cayenne pepper
1/2 teaspoon ground coriander seed
3 boneless, skinless chicken breasts, cut into 2 inch chunks
1/4 cup fresh chopped cilantro
8 6-inch wooden skewers, soaked in water for 1 hour
For the salsa:
1 1/2 cups diced mango
1/2 cup diced red pepper
1/4 cup cup minced red onion
1/4 cup chopped fresh cilantro
2 tablespoons minced serrano chili pepper (or jalapeno pepper for a milder flavor)
1/2 teaspoon kosher salt
juice of 1 lime
Instructions
Place the olive oil, lime juice, zest, chili powder, onion powder, garlic powder, cumin, cayenne and coriander in a resealable bag.
Seal the bag and mix the ingredients together by gently squeezing the bag.
In a medium bowl, add the mango, pepper, onion, cilantro, chili pepper, salt and lime.
Toss to combine.
Cover and refrigerate until ready to serve.
Add the chicken to the bag and press out the air.
Seal the bag and marinade for 1 - 24 hours.
Thread 4-5 pieces of chicken on each skewer being sure to leave space between each piece so the chicken cooks evenly.
Grill chicken for 4 minutes.
Flip the skewer and cook for an additional 4-5 minutes or until cooked through.
Serve the chicken with the salsa.
Sprinkle with chopped cilantro, if desired.
From: Kellie @ www.iwashyoudry.com/
Fiery flavor ready in a flash, Grilled Chili Lime Chicken Kabobs with Mango Salsa are quick and easy for super fast weeknight dinner. Topped with a refreshing Mango Salsa, this meal will be a summer favorite all season long.
Total time includes 1 hour of marinating.
Prep time: 1hr, 15min
Cook time: 8 min
Total time: 1hr, 23 min
Serves: 4
Ingredients
For the chicken:
1/4 cup olive oil
4 tablespoons fresh lime juice
1 tablespoon fresh lime zest
1 tablespoon chili powder
1/2 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin powder
1 teaspoon cayenne pepper
1/2 teaspoon ground coriander seed
3 boneless, skinless chicken breasts, cut into 2 inch chunks
1/4 cup fresh chopped cilantro
8 6-inch wooden skewers, soaked in water for 1 hour
For the salsa:
1 1/2 cups diced mango
1/2 cup diced red pepper
1/4 cup cup minced red onion
1/4 cup chopped fresh cilantro
2 tablespoons minced serrano chili pepper (or jalapeno pepper for a milder flavor)
1/2 teaspoon kosher salt
juice of 1 lime
Instructions
Place the olive oil, lime juice, zest, chili powder, onion powder, garlic powder, cumin, cayenne and coriander in a resealable bag.
Seal the bag and mix the ingredients together by gently squeezing the bag.
In a medium bowl, add the mango, pepper, onion, cilantro, chili pepper, salt and lime.
Toss to combine.
Cover and refrigerate until ready to serve.
Add the chicken to the bag and press out the air.
Seal the bag and marinade for 1 - 24 hours.
Thread 4-5 pieces of chicken on each skewer being sure to leave space between each piece so the chicken cooks evenly.
Grill chicken for 4 minutes.
Flip the skewer and cook for an additional 4-5 minutes or until cooked through.
Serve the chicken with the salsa.
Sprinkle with chopped cilantro, if desired.
