September 15, 2009

Chili-Lime Mango Chicken Skewers

6T olive oil

¼ cup fresh lime juice

Zest of 1 lime

1 t chili powder

¼ t cayenne pepper (double that if you like spicy things!)

½ t salt

1 T sugar

4 boneless, skinless chicken breast halves, cut into 1-inch cubes

3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes

Directions: If you're using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them. Otherwise they'll fire right up on the grill! In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne,salt and sugar. Place in a zip-lock bag and add the chicken and mangoes, stirring gently to coat with marinade. Cover and refrigerate for 2-4 hours.Prepare grill (or indoor grill pan)Remove the chicken and mangoes from the marinade and thread onto skewers, alternating the pieces and dividing them evenly.

*When you're making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room! The pieces threaded on should just barely touch each other, or not touch at all.


1 Tbsp. olive oil

1 cup basmati rice

1 1/2 cups chicken broth

2 to 3 cloves garlic, minced

2 Tbsp. fresh lime juice

zest from one lime

1/2 cup cilantro, chopped

1 tsp. salt

Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.
Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.
When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.
If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time.

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