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Prep Time: 10 Minutes Cook Time: 38 Minutes |
Ready In: 48 Minutes Servings: 4 |
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This is a recipe that IGA printed in it's BBQ booklet. I would love to try this recipe this summer, because my family eats chicken every week, and this would be a great change from the oven-baked chicken my mother makes. Cooking time includes marinade timing. Ingredients:
1 3/4 lbs chicken breasts |
1 spanish onion, diced |
2 fresh mango, diced |
2 tablespoons fresh coriander, finely chopped |
1/2 cup olive oil |
2 tablespoons curry powder |
1 teaspoon fresh ginger, grated |
salt and pepper |
Directions:
1. Combine oil, curry and ginger in a bowl. Salt and pepper to taste.
2. Cut chicken breasts into same sized cubes, and place them in a plastic freezer bag (eg Ziploc).
3. Add marinade and shake to coat the chicken. Let it marinade for 30 minutes in the refrigerator.
4. Preheat the BBQ to high. Skewer the chicken breast cubes, diced mango and onions.
5. Grill about 6 to 8 minutes, making sure to turn a few times. Salt and pepper to taste.
6. When ready to serve, sprinkle with fresh coriander and serve with a spinach salad or rice.
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