Chicken and Mango Kebabs
- 6 tablespoons olive oil
- 1/4 cup fresh lime juice
- Zest of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
- 3 ripe but firm mangoes, peeled and cut into 2-inch cubes
Whisk the olive oil, lime juice, lime zest, chili powder, cayenne pepper, salt and sugar together in a large bowl. Add the chicken cubes and the mango pieces and toss to coat. Cover the bowl and refrigerate for at least 2 hours, or up to 4.
Preheat your grill to medium-high heat (400-450 F). Oil the grates lightly (I use the tongs to hold a paper towel that’s been dipped in oil and rub it over the grates). While the grill is heating, thread the chicken and mango cubes onto skewers (we used metal ones, but if you’re going with wood skewers, you might want to soak them in cold water beforehand).
Place the kebabs on the grill and cook, giving them a quarter turn every 2-3 minutes, until they are slightly charred on all sides and the chicken is cooked through, about 8-10 minutes. Transfer the kebabs to a platter and let rest for 5 minutes before serving.