These grilled mango chicken skewers are wonderfully full of flavor and are ready to serve in less than 30 minutes. The grilled chicken kabobs are served with a vibrant and fresh mango salsa for the perfect summer weeknight meal.
2bonelessskinless chicken breasts, cut into bite-sized pieces
1/2cupof orange juice
1 1/2cupschopped mango
1/2red bell pepperchopped
Fill a shallow baking dish with water. Soak skewers for 15 to 30 minutes.
In a blender or food processor, add ingredients for the marinade. Blend until smooth. Reserve 1/2 cup of the marinade for grilling. Add the rest of the marinade to a large ziplock bag. Add chicken, seal and shake to coat the chicken. Marinade in the refrigerator for 30 minutes.
In a medium bowl, stir together ingredients for salsa. Set aside in the refrigerator.
Set aside in the refrigerator.
Make the skewers by adding 4 to 5 pieces of chicken to each skewer.
Heat the grill or a grill pan over medium-high heat. Once the pan is hot, add skewers to the grill. Cook 2 to 3 minutes per side, brushing with the reserved marinade as you cook the skewers.
Once the chicken is cooked through, serve the skewers on a platter topped with the mango salsa.
If you use wooden skewers, be sure to soak them in water before using them on the grill.
Cut the chicken into even pieces so that it cooks evenly.
Don't marinate the chicken for longer than 3 hours. The acid can cause the chicken to deteriorate if you leave it for too long.
The mango salsa can be made ahead of time and kept covered in the fridge for up to 3 days.