Zesty Mango Chili Chicken Skewers – A Tropical Twist on Grilled Goodness

Instructions:

Prepare the Marinade:
In a medium bowl, mix the mango puree, lime juice, olive oil, garlic, chili, cumin, salt, and pepper. Stir until well combined.

Marinate the Chicken:
Add the chicken chunks to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour (or up to 8 hours for maximum flavor).

Assemble the Skewers:
Alternate threading marinated chicken, bell peppers, and red onion onto skewers. If using bamboo skewers, soak them in water for 20 minutes beforehand to prevent burning.

Grill the Skewers:
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates. Grill the skewers for 10–12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.

Optional Glaze:
For extra punch, brush the skewers with a mixture of mango puree and chili sauce during the last minute of grilling.

Serving and Storage Tips:

Serving Suggestions: Serve hot with coconut rice, a side of lime wedges, and a fresh cilantro garnish. They also go well with flatbreads or a mango salsa.

Storage: Store leftover skewers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Variations:

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Vegetarian Version: Substitute chicken with firm tofu or paneer cubes. Marinate and grill as directed.

Fruit Swap: Use pineapple instead of mango for a more tangy twist.

Spice Control: Adjust the chili quantity based on your heat preference, or omit it altogether for a kid-friendly version.

Oven-Baked Option: Bake at 425°F (220°C) for 15–20 minutes if a grill isn’t available, flipping halfway through.

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