Enjoy these delicious Chicken Kabobs, featuring tender marinated chicken, ripe mangos, crunchy onions, and juicy tomatoes, served with a simple, spicy sriracha sauce. They're not only flavorful but also packed with protein and nutrients for a fulfilling meal.
Fruits/Veggies: 1 large mango or 2 honey mangoes, 1 red onion, 3/4 pint cherry tomatoes, 2 small-medium zucchini, chopped cilantro (optional)
Sriracha Dipping Sauce
1/2cupmayo
2large limes
3teaspoonssriracha sauce
1teaspoonwhite sugar,optional
Instructions
MARINADE: Whisk together all of the marinade ingredients in a medium-sized bowl. Remove about 1/2 cup (put in an airtight container in the fridge for later) and pour the rest into a large sealable bag.
CHICKEN: Cut the chicken into bite-sized pieces (1 to 1 and 1/2 inches) and put in the resealable bag with the marinade. Seal the bag or cover tightly and place in the fridge. Refrigerate for at least 30 minutes--preferably 2-3 hours up to 6 hours. Do not exceed 6 hours, as the acidity will start to dry out the chicken.
PREPGRILL: Preheat the grill to medium-high heat (about 400-450 degrees F). Clean and then oil the grill grates by generously dipping a paper towel in olive oil and using tongs to rub it on the grill grates.
PREP FRUIT AND VEGGIES: Peel and chop a mango into 2-inch cubes; chop the red onion to thick 1-2 inch pieces; and cut a zucchini into half moons.
CREATEKABOBS: Once the chicken has marinated, place the chicken pieces on a skewer alternating with (See Note 1) prepared fruits and veggies (the cubed mango, red onion pieces, and zucchini). Add cherry tomatoes to the skewers as well.
GRILL: Place the kabobs on the oiled hot grill and cook for 6-8 minutes, flipping once or until chicken is cooked through. Chicken should reach 160 degrees F or juices run clear. The carryover heat will take chicken to the safe 165 degrees F. When turning the kabob sticks, brush the chicken with all but 2 tablespoons of the reserved marinade. Save those last 2 tablespoons for a finishing "dressing."
SERVE: Add kabobs to a plate and evenly drizzle the remaining 2 tablespoons of marinade over everything. Serve with the sriracha dipping sauce and additional chopped cilantro if desired.
Sriracha Dipping Sauce
Zest part of 1 lime to get about 1/2 teaspoon lime zest and then juice 2 limes to get about 3-4 tablespoons lime juice.
Combine the mayo, lime juice, lime zest, sriracha, and (if desired) white sugar in a bowl. Add some salt and pepper to taste. Stir well and then taste, adding additional lime or sriracha to personal preference.
Video
Notes
Note 1: Marinade: The marinade is separated into three parts, so don't add it all to the raw chicken or you won't be able to use it later on. We use it to marinate the chicken, then as the chicken is cooking, we brush the reserved marinade on the meat. We'll also save some marinade to drizzle over everything after it's finished as a sort of dressing.Nutrition information is a bit tricky here, because the marinade doesn't actually contribute all those calories, but it does contribute some. These nutrition facts reflect all ingredients, even though a lot of marinade is discarded or cooks off the chicken.