Chicken Mango And Mint Kabobs Recipes

Steps:

• Cut corn from cobs. In a large skillet, heat butter over medium-high heat; saute cut corn until crisp-tender, about 5 minutes. Stir in 1/3 cup green onions. Keep warm., Toss chicken with salt and pepper. Alternately thread chicken and mango onto 4 metal or soaked wooden skewers. Brush with oil., Grill, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 10-12 minutes, turning occasionally. Serve with corn mixture; sprinkle with remaining green onions. If desired, serve with lime wedges.

Steps:

• In a large bowl, whisk together the olive oil, lime juice, chili powder, cayenne, salt and sugar. Add the chicken and mangoes and stir gently to coat with the marinade. Cover and refrigerate for 2 to 4 hours.
• Prepare a hot fire in a grill.
• Remove the chicken and mangoes from the marinade and thread onto wood skewers, alternating the pieces and dividing them evenly.
• Arrange the skewers on the grill and cook, turning once, until the chicken is nicely charred and cooked through, 6 to 10 minutes. Transfer the skewers to a warmed platter and serve immediately.

Steps:

• Place chicken in medium saucepan. Add enough water to cover chicken by 1 inch. Add 2 Tbsp. dressing. Bring just to boil on medium-high heat; simmer on medium-low heat 12 min. or until chicken is done (165ºF). Drain chicken; discard cooking liquid. Refrigerate chicken 30 min. or until cooled.
• Pit and peel mango; cut into 12 (1-inch) cubes. (Reserve any remaining mango to use for snacking or another use.) Cut each chicken breast into 6 slices. Thread chicken, mangos and mint onto 12 skewers.
• Mix soy sauce and remaining dressing until blended. Serve with the chicken skewers.

Steps:

• In a shallow container, mix the olive oil, ginger root, lemon juice, orange juice, brown sugar, and white sugar. Place the chicken breasts in the mixture, and marinate at least 30 minutes in the refrigerator.
• Preheat the grill for high heat. Season chicken with salt, and alternately thread chicken and mango onto skewers. Discard marinade.
• Lightly oil the grill grate. Place skewers on the grill, and cook 15 minutes, turning to cook on all sides, until chicken juices run clear.

Steps:

• Mix together the jerk seasoning, olive oil and lime juice. Toss the chicken in it and leave to marinate in the fridge for at least 20 mins, or up to 24 hours.
• Make the salsa by mixing all the ingredients together with some seasoning - add a chopped red chilli if you like extra heat.
• Heat the grill or barbecue to Medium. Thread the chicken onto 8 metal skewers divided by the yellow peppers - aim for 3 of each per skewer. Cook for 8 mins each side until cooked through and lightly charred. Serve with the salsa and rocket leaves.

Steps:

• Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend.
• Prepare barbecue (medium-high heat). Pull off large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve Greek Salad alongside.