Ingredients

The following ingredients have 4 Servings
  • 1/2 cup olive oil
  • 3/4 cup orange juice
  • 2 tablespoons chopped cilantro
  • 1/4 cup freshly squeezed lime juice
  • 2 and 1/2 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger ((or 1/4 teaspoon ginger powder))
  • 1 teaspoon sriracha sauce
  • Salt and pepper
  • 1 and 1/2 pounds boneless skinless chicken breasts
  • Fruits/Veggies: 1 large mango or 2 honey mangoes, 1 red onion, 3/4 pint cherry tomatoes, 2 small-medium zucchini, chopped cilantro (optional)
  • 1/2 cup mayo
  • 2 large limes
  • 3 teaspoons sriracha sauce
  • 1 teaspoon white sugar, (optional)

Instruction

  • MARINADE: Whisk together all of the marinade ingredients in a medium-sized bowl. Remove about 1/2 cup (put in an airtight container in the fridge for later) and pour the rest into a large sealable bag.
  • CHICKEN: Cut the chicken into bite-sized pieces (1 to 1 and 1/2 inches) and put in the resealable bag with the marinade. Seal the bag or cover tightly and place in the fridge. Refrigerate for at least 30 minutes--preferably 2-3 hours up to 6 hours. Do not exceed 6 hours, as the acidity will start to dry out the chicken.
  • PREP GRILL: Preheat the grill to medium-high heat (about 400-450 degrees F). Clean and then oil the grill grates by generously dipping a paper towel in olive oil and using tongs to rub it on the grill grates.
  • PREP FRUIT AND VEGGIES: Peel and chop a mango into 2-inch cubes; chop the red onion to thick 1-2 inch pieces; and cut a zucchini into half moons.
  • CREATE KABOBS: Once the chicken has marinated, place the chicken pieces on a skewer alternating with (See Note 1) prepared fruits and veggies (the cubed mango, red onion pieces, and zucchini). Add cherry tomatoes to the skewers as well.
  • GRILL: Place the kabobs on the oiled hot grill and cook for 6-8 minutes, flipping once or until chicken is cooked through. Chicken should reach 160 degrees F or juices run clear. The carryover heat will take chicken to the safe 165 degrees F. When turning the kabob sticks, brush the chicken with all but 2 tablespoons of the reserved marinade. Save those last 2 tablespoons for a finishing "dressing."
  • SERVE: Add kabobs to a plate and evenly drizzle the remaining 2 tablespoons of marinade over everything. Serve with the sriracha dipping sauce and additional chopped cilantro if desired.