Tropical Chicken With Mango Yogurt Dipping Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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We were invited to a BBQ by our neighbour and someone brought along this delicious skewered chicken and mango dipping sauce. Being the foodie that I am and loving the taste of the fruit, chicken and dipping sauce I pleaded for the recipe. Ingredients:
1 large mango, peeled |
1/4 cup plain yogurt |
1 jalapeno pepper, seeded and coarsely chopped |
1 lime, juice of |
1 green onion, coarsely chopped |
salt, to taste |
1/2 fresh ripe pineapple, peeled and cut into chunks. (tinned will work too) |
3 boneless skinless chicken breasts, cut into cubes |
2 small green bell peppers, cut into chunks (or 1 red and 1 green) |
1 small red onion, cut into chunks |
1/2 teaspoon salt |
fresh coarse ground black pepper, to taste |
nonstick cooking spray (if needed) |
6 bamboo skewers, soaked in cold water for at least 30 minutes |
Directions:
1. To prepare dipping sauce place mango in a food processor or blender, add yogurt, jalapeno, lime juice, green onion and salt.
2. Pulse until smooth and refrigerate until needed.
3. Thread cubed chicken, pineapple, green peppers and red onion onto the soaked bamboo skewers sprinkling with salt and pepper.
4. Heat BBQ or charcoal grill to medium heat and spray with cooking oil if needed.
5. Place skewers on grill and cook 5 to 7 minutes per side turning as needed until the chicken is thoroughly cooked.
6. Serve with the dipping sauce.
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