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Chicken mango skewers

Sweet and spicy, these chicken and mango skewers are always popular.

Ingredients

  • 4 chicken breasts
  • 2 tbsp canned coconut milk
  • grated zest and juice of 1 lime
  • 2 tbsp sweet chilli sauce
  • ½ tbsp demerara sugar
  • ½ tbsp Blue Dragon Thai Fish Sauce
  • 1 mango, stoned and cubed
  • 1 red pepper, deseeded and cut into chunks
  • For the dipping sauce
  • 150ml coconut milk
  • 150ml pineapple juice
  • 3 tbsp crunchy peanut butter
  • 1½ tbsp sweet chilli sauce
  • 1½ tbsp fresh coriander, chopped

Method

  1. Soak the cocktail sticks in water for 30 minutes.
  2. Cut the chicken breasts into very thin strips, place in a bowl with the
    coconut milk, lime zest and juice, sweet chilli sauce, sugar and fish sauce.
  3. Toss well, cover and marinate in the fridge for 2 hours.
  4. Once marinated, thread the chicken strips, mango and red pepper
    alternately onto cocktail sticks. Arrange on a baking sheet and grill for 5
    minutes per side until cooked through.
  5. Mix all the ingredients for the dipping sauce except the coriander in a pan
    and warm through, stirring to combine. Add the coriander and spoon into a bowl. Serve with the chicken skewers.

Goes well with...

Pink Elephant

Pink Elephant

"Intense fruity aromas. Crisp, fresh flavours with hints of strawberry, raspberry & pepper"

Perfect with..."Ideal with all spicy foods & grills"

Grape:
Not Available
Country:
Portugal
Price:
Under £5
International Wine Challenge 2011 Commended
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12 Serves 12 people
30 Preparation time of 30 mins
10 Cooktime for 10 mins

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