Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 6
Ingredients
2 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
For the Marinade:
1 14-oz can coconut milk
1 cup chopped mango
2 cloves garlic, minced
3 Tbsp sriracha
1 Tbsp lime juice
2 Tbsp honey
3 Tbsp olive oil
Salt and pepper, to taste
Handful of fresh cilantro
For the Salsa:
1½ cups mango, chopped
½ cup red sweet pepper, chopped
1 or 2 jalapeños, chopped
¼ cup red onion, chopped
¼ cup sliced green onions
3 Tbsp cilantro, chopped
2 Tbsp lime juice
½ tsp. lime zest
Instructions
- Soak the skewers in cold water for about 20 minutes to prevent them from burning on the grill and set them aside.
- In a blender, combine all ingredients for the marinade, up through the salt and pepper, and blend until smooth. Add the cilantro and pulse until roughly chopped. Reserve about one cup of marinade for later.
- Dice the chicken into 1-inch cubes and pour the marinade atop the chicken. Let it marinate for a minimum of 30 minutes to overnight.
- While the chicken is marinating, mix the ingredients for the salsa in a medium bowl, cover and refrigerate until ready to use.
- Preheat your grill on medium-high heat, making sure to lightly spray it with oil to avoid sticking.
- While the grill is heating, start threading your chicken onto the skewers (about five pieces each) and discard the marinade. Place the skewers on the grill, cooking the chicken about two to three minutes on each side and brushing with the reserved cup of marinade until the chicken is cooked through.
- Top the skewers with mango salsa to serve and enjoy! You might also serve the chicken over a crisp bed of salad or in a cilantro-lime rice bowl with beans (like pinto or black beans).
Nutrition Information
Serving: 4 pieces of chicken (half a chicken breast) + ¼ cup salsa Calories: 308 Carbohydrates: 12.9g Protein: 40.7g Fat:10g Fiber: 1.3g Sugar: 9.8g
Recipe adapted from eatyourselfskinny.com