MANGO CHICKEN KABOBS
Marinated chicken is grilled on skewers with pieces of juicy mango. Serve with a mango chutney or plain. Great for summery appetizers. Enjoy!
Provided by FOOD_DIVA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 298 calories, Carbohydrate 28.2 g, Cholesterol 67.2 mg, Fat 10 g, Fiber 2.8 g, Protein 25.3 g, SaturatedFat 1.8 g, Sodium 62.2 mg, Sugar 24.5 g
GRILLED CHICKEN AND MANGO SKEWERS
The inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish with sesame seeds or spritz with fresh lime juice. -Wolfgang Hanau, West Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 297 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 387mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
COCONUT CURRY CHICKEN SKEWERS
These small brochettes, about 2 ounces each, are perfect party food. Ideally they are grilled outdoors over coals, but also work fine on a stovetop cast iron grill or under the broiler. Threading each piece of meat onto two skewers, rather than one, keeps the meat from twirling and makes it easier to grill. (If using bamboo skewers, soak them in warm water for 15 minutes, so they won't catch fire.) The spicy curry sauce is used both as a marinade and a dipping sauce.
Provided by David Tanis
Categories dinner, lunch, skewers and kebabs, main course
Time 1h45m
Yield 8 skewers
Number Of Ingredients 11
Steps:
- Cut chicken into flat 2-x-2-inch pieces. (You should have about 24 pieces.) Mix 1 tablespoon salt, 1/4 teaspoon turmeric and 1/8 teaspoon cayenne. Use mixture to season chicken lightly on both sides.
- To skewer, lay meat flat on cutting board. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put three pieces of chicken onto each set of skewers, for eight brochettes total.
- In a blender, put 1/2 teaspoon salt, 1 teaspoon turmeric, 1/4 teaspoon cayenne, garam masala, lime zest and juice, coconut milk, ginger and grated coconut. Blend to obtain a smooth sauce. Transfer to a bowl.
- Put oil in a small pan over medium heat. Add mustard seeds and let them pop (this only takes a few seconds). Pour oil and seeds into the coconut curry mixture and stir.
- Lay brochettes on a tray in one layer. Spoon 8 tablespoons curry mixture over chicken and spread to cover evenly on both sides. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
- Grill over medium-hot fire for about 3 minutes per side (longer if using thighs), until meat feels firm when poked with a finger. Serve with reserved sauce.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 10 grams, Sodium 326 milligrams, Sugar 0 grams, TransFat 0 grams
COCONUT CHICKEN AND PINEAPPLE SKEWERS
From Epicurious. This can be made with shrimp instead of chicken, and mango may be substituted for the pineapple. Time does not include soaking skewers or marinating.
Provided by FLKeysJen
Categories Chicken Breast
Time 30m
Yield 20 coconut chicken skewers, 10 serving(s)
Number Of Ingredients 11
Steps:
- Soak bamboo skewers in water for at least 30 minutes.
- Cut chicken into 3/4-inch cubes and place in a bowl.
- Place garlic, shallot, ginger, cilantro, salt, cumin, peanut oil, lime juice and coconut milk in processor or blender. Puree until smooth liquid forms.
- Pour marinade over chicken and refrigerate for at least 30 minutes or up to 3 hours, turning occasionally.
- Preheat grill to medium. Add marinated chicken cube then pineapple cube then another marinated chicken cube to each bamboo skewer. Grill until chicken is slightly golden all over, turning as needed (about 5 minutes each side).
Nutrition Facts : Calories 132.3, Fat 7.1, SaturatedFat 3.4, Cholesterol 29.1, Sodium 289.2, Carbohydrate 7.7, Fiber 0.8, Sugar 4.6, Protein 10.4
COCONUT MANGO CHICKEN
From my mother-in-law. If you don't have coconut milk you can use 2/3 cup hot water and 3 Tbsp coconut milk powder. You can also use fresh mango instead of canned.(Add it just before serving, as it is very delicate.)
Provided by Lee_tah
Categories Chicken Breast
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry chicken until golden; set aside.
- Fry onion, garlic and ginger about 5 minutes.
- Combine coconut milk, chicken bouillon and corn starch. Add to the onion mixture. Add chicken back to the pan. Bring to the boil, stirring until it thickens. Stir in mango slices or fresh mango.
- Simmer for about 5 minutes.
- If desired, serve on a bed of jasmine rice.
COCONUT PANNA COTTA WITH MANGO & GINGER NUTS
Enjoy a creamy coconut panna cotta with mango slices, crushed ginger nut biscuits and lime zest. It's a gorgeous grown up dessert to end a summer menu
Provided by Melissa Thompson - Journalist and food writer
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Pour the coconut milk into a saucepan and warm over a medium-high heat for about 20 mins, stirring frequently so it doesn't catch, until reduced by about a quarter (you need around 600ml remaining). Stir in the caster sugar to dissolve, then pour in the double cream. Meanwhile, soak the gelatine in a bowl of cold water for 10 mins. Squeeze out any excess liquid, then add to the coconut milk mixture, stirring until the gelatine has dissolved completely.
- Divide the mixture between six-eight ramekins (about 140ml each) and set aside until the mixture has cooled. Chill for at least 3 hrs until set, or overnight.
- Put the ginger nuts in a sandwich bag and use the end of a rolling pin to crush them to a rough powder. Divide the mixture between six to eight small plates, spreading thinly.
- Prepare a bowl of warm water and dip the ramekins in to loosen the edges. Carefully turn them upside down in the middle of each plate and tap gently until freed.
- Add a couple of mango slices beside each panna cotta, and sprinkle over the lime zest. Serve straightaway.
Nutrition Facts : Calories 398 calories, Fat 32 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
INDIAN-SPICED CHICKEN, EGGPLANT, AND TOMATO SKEWERS
Chicken, eggplant, tomatoes, and red onion all get marinated in the same richly spiced coconut milk, then divided onto skewers by ingredient to ensure each is grilled to the optimal doneness-no overcooking the chicken because you're waiting for the onions to cook.
Provided by Anna Stockwell
Categories Flaming Hot Summer Coconut Chicken Eggplant Onion Tomato Skewer
Yield 4 servings
Number Of Ingredients 18
Steps:
- Whisk garlic, ginger, coconut milk, lime zest and juice, tomato paste, salt, turmeric, cayenne, and cardamom in a large bowl. Transfer half of marinade to another large bowl. Add chicken to 1 bowl of marinade; toss to coat. Add eggplant, onion, and tomatoes to the other bowl; toss to coat. Cover and chill at least 1 hour.
- Thread each ingredient onto its own set of skewers: divide chicken among 6 skewers, tomatoes among 4, eggplant among 3, and onion on 1.
- Prepare a grill or grill pan for high heat; generously oil grates. Grill skewers, turning often, until well charred and cooked through, about 5 minutes for tomatoes, 10 minutes for chicken, and 15 minutes for eggplant and onion.
- Just before serving, toast naan on grill until warmed through, about 2 minutes. Top grilled chicken and vegetables with cilantro and serve with naan, lime wedges, and yogurt alongside.
- Do Ahead
- Ingredients can be marinated 1 day ahead; cover and chill. Skewers can be assembled 1 day ahead; cover and chill.
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