Editor’s Note: Many parts of the country are already in the grilling mode and if there is still a chill in the air where you are…here’s a hint of delicious things to come as we transition in seasons!
Maybe it’s the sweet-tartness of the honey-mustard glaze, but this dish has been a crowd pleaser for kids and adults since I first created it one sunny summer afternoon!
Perfect as an appetizer or a main dish, this can be served with a salad, along with Grilled Arepas with Farmer’s Cheese.
Read Related: Sweet Mango Salsa
GRILLED CHICKEN MINI BROCHETTEES
Makes: 8 Skewers
1 cup mango purée
1 TSP Pommery mustard
1 pinch paprika
1 pinch cumin
2 TSP canola oil
4 boneless and skinless chicken breasts, cut into sixteen ¾-inch chunks
2 medium ripe avocados, peeled, pitted, and cut into 1-inch chunks (to have at least 16 chunks) [Note: If they’re too mushy, they’ll fall apart.]
2 medium red onions, cut into 1-inch chunks (so you have about 16 chunks)
Kosher salt and freshly ground black pepper
1 handful baby arugula or mesclun lettuce
- Soak 8 six-inch bamboo skewers in water for about 30 minutes before grilling so they won’t burn.
- In a small saucepan, combine the mango purée, honey, and mustard and mix well. Cook over medium heat until reduced by half, about 10 minutes. Set aside.
- In a large bowl, combine the paprika, cumin, and oil and mix well. Add the chicken chunks and stir to coat. Cover and refrigerate for about 10 minutes.
- Thread the skewers in the order of chicken, avocado, onion, chicken, avocado, and finish with onion. After all the skewers have been threaded, lightly brush them with the glaze.
- Light a fire in a charcoal or gas grill. Place the skewers on the grill, season with salt and pepper, and grill until cooked through, turning as needed, about 7 minutes.
- Place the arugula on a serving platter. Arrange the chicken skewers on top. Drizzle additional glaze as desired. Serve immediately.
This recipe was first published in Latin Grill (Chronicle Books) and is available for purchase here.