Succulent chunks of chicken and colourful skewers of fruit and vegetables make a pretty plate. Setting part of the marinade aside for basting the chicken ensures that you don't transfer raw chicken juices to the cooked food.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2003
Ingredients
Method
In small bowl, whisk together lime rind and juice, oil, garlic, chili powder, salt and cayenne pepper.
Cut chicken into 1-inch (2.5 cm) cubes; place in separate bowl. Pour half of the marinade over top and toss to coat; let stand for 20 minutes. Stir honey into remaining marinade; set aside. (Make-ahead: Cover and refrigerate separately for up to 4 hours.)
Meanwhile, cut off mango flesh from each side of pit. Cut grid pattern of 3/4-inch (2 cm) squares in flesh of each side down to (but not through) skin. Gently push skin to turn inside out; cut off flesh. Chop any flesh left on pit.
Core, seed and cut red pepper into 3/4-inch (2 cm) pieces. Onto each of 4 long or 8 short skewers, alternately thread mango and red pepper pieces; brush with half of the reserved honey marinade.
Alternately thread chicken and 2 or 3 onion pieces onto each of 4 more long or 8 short skewers. Discard marinade used for chicken. Place kabobs on greased grill over medium-high heat; close lid and grill, turning and basting chicken once with remaining honey marinade, until fruit is softened and chicken is no longer pink inside, about 8 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 308 mg
- Protein 26 g
- Calories 291.0
- Total fat 8 g
- Cholesterol 63 mg
- Saturated fat 1 g
- Total carbohydrate 31 g
%RDI
- Iron 7.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 45.0
- Vitamin C 128.0
