Griddle Fried Chicken Skewers With Mango Ginger Sauce Recipes

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MANGO CHICKEN KABOBS



Mango Chicken Kabobs image

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

¼ cup olive oil
2 teaspoons minced fresh ginger root
1 teaspoon lemon juice
1 teaspoon orange juice
1 teaspoon brown sugar
1 pinch white sugar
4 skinless, boneless chicken breast halves - cut into bite-size pieces
salt to taste
3 mangos - peeled, seeded, and diced
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.

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

COCONUT-MANGO-GINGER BBQ CHICKEN SKEWERS



Coconut-Mango-Ginger BBQ Chicken Skewers image

Add the tastes of the islands to grilled chicken skewers with spicy barbecue sauce made with mangos, jalapeños and coconut.

Provided by Brooke Lark

Categories     Entree

Time 1h30m

Yield 4

Number Of Ingredients 13

1 very ripe mango
1 small jalapeño chile, stem removed
1 piece (1 inch) gingerroot, peeled
1/4 cup coconut milk (not cream of coconut)
1/4 cup apricot preserves
2 tablespoons olive oil
2 1/2 teaspoons soy sauce
1/2 teaspoon ground cinnamon
1 lb boneless skinless chicken breasts, cut into thin strips
8 bamboo skewers
1 tablespoon shredded coconut, toasted
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peanuts

Steps:

  • Remove seed from mango; cut or scoop fruit out of peel into blender. Add remaining sauce ingredients. Cover; blend on medium speed until pureed.
  • Remove seed from mango; cut or scoop fruit out of peel into blender. Add remaining sauce ingredients. Cover; blend on medium speed until pureed.
  • Refrigerate remaining sauce until serving time. Meanwhile, soak bamboo skewers at least 30 minutes before using to prevent burning.
  • Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Thread chicken onto skewers. Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is longer pink in center.
  • To serve, sprinkle skewers with coconut, cilantro and peanuts. Drizzle with remaining barbecue sauce and serve the rest on the side.

Nutrition Facts : ServingSize 1 Serving

GRILLED JERK CHICKEN SKEWERS



Grilled Jerk Chicken Skewers image

These skewers feature the flavorful trio of jerk chicken, mango and pineapple. The chicken gets its signature kick from a sweet-salty-spicy marinade, which is also used on the sliced sweet potatoes cooked alongside. Though it's hard to beat the Jamaica method of grilling jerk chicken over pimento wood, using a backyard gas or charcoal grill will still deliver a satisfying smoky char. All you need to complete the summery feast is a simple green salad.

Provided by Tregaye Fraser

Categories     main-dish

Time 9h15m

Yield 4 to 6 servings

Number Of Ingredients 18

1/3 cup vegetable oil, plus more for the grill grates
2 tablespoons thyme leaves
1 tablespoon packed dark brown sugar
1 tablespoon soy sauce
1 tablespoon distilled white vinegar
1/2 teaspoon ground allspice
6 scallions, white and light green parts only, roughly chopped
4 cloves garlic
2 habanero or Scotch bonnet chiles, seeded
One 1/2-inch piece fresh ginger, peeled and roughly chopped
1 shallot, roughly chopped
Juice of 1 lime
Kosher salt and freshly ground black pepper
8 boneless, skinless chicken thighs (about 2 1/2 pounds), each halved
2 sweet potatoes, peeled and cut into 1/4-inch-thick slices
1 pineapple, peeled, cored and cut into 1-inch chunks
2 ripe but firm mangos, peeled and cut into 1-inch chunks
Green salad, for serving

Steps:

  • Combine the oil, thyme, brown sugar, soy sauce, vinegar, allspice, scallions, garlic, chiles, ginger, shallot, lime juice, 2 teaspoons salt and several grinds of black pepper in a food processor and pulse until you have a coarse paste; this is the marinade. Reserve 1/4 cup of the marinade and refrigerate, covered, for later use. Combine the remaining marinade with the chicken in a medium bowl and massage it into the meat, 1 to 2 minutes. Cover and refrigerate at least 8 hours and up to overnight.
  • Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Lightly brush the grill grates with oil.
  • Combine the sweet potatoes with the reserved 1/4 cup marinade in a medium bowl, tossing to coat; set aside. Thread a piece of chicken, pineapple and then mango onto one of four 10- to 12-inch metal skewers. Continue threading the ingredients in an alternating pattern until you have 4 pieces of each ingredient on the skewer. Repeat with the remaining skewers.
  • Grill the sweet potatoes over direct heat, turning once, until lightly charred on both sides, 5 to 7 minutes. Move them to the indirect side of the grill and place the skewers over the direct heat. Cook, turning the skewers occasionally, until they are dark golden all over, about 10 minutes.
  • Cover the grill and close the air vents halfway so the temperature remains around 350 degrees F. Cook until the sweet potatoes are soft and the chicken is cooked through, 10 to 15 minutes more.
  • Transfer the skewers and sweet potatoes to a large platter and serve with a green salad.

GRIDDLE-FRIED CHICKEN SKEWERS WITH MANGO-GINGER SAUCE



Griddle-Fried Chicken Skewers with Mango-Ginger Sauce image

Number Of Ingredients 12

1 1/2 cups (1 recipe) Puréed Fresh Mango-Ginger Chutney
8 to 10 quarter-sizedslices peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, steammed
2 tablespoons fresh lime juice or lemon juice
1 tablespoon ground coriander
1 teaspoon Garam Masala
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
16 to 20 strips chicken tenders
8 to 16 metal bamboo skewers, or wooden skewers soaked in water for 30 minutes
1 tablespoon canola oil
2 cups shredded lettuce (any kind)

Steps:

  • 1. Prepare the mango chutney. Then, in a small food processor or a blender, process together the ginger, chile peppers, cilantro, lime juice, coriander, garam masala, salt, and black pepper.2. Place the chicken in a large non-reactive bowl, add the marinade and mix well, making sure all the pieces are well-coated. Cover with plastic wrap or foil and marinate in the refrigerator up to 24 hours.3. Thread on skewers by pushing the skewer through the length of the tenderloin. Put 1 or 2 tenders per skewer. Using 1/4 cup of the mango chutney, brush it on each skewered piece of chicken.4. Heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat and coat lightly with the oil. Place the chicken skewers on the griddle and cook, turning them over once or twice, until they are golden on both sides, about 2 minutes on each side. Transfer to a platter lined with shredded lettuce, drizzle some of the mango chutney on top, and serve the remaining chutney on the side.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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