Festival Classic Lunch – Grilled Cilantro-Lime Chicken Skewers with Mango Salsa

Allergens

Soy, Gluten, Dairy

Ingredients

• 4 cups fresh cilantro, chopped 1/2 cup lime juice (about 4 limes) 3 tablespoons olive oil 4 cloves garlic, minced 1 teaspoon salt 1 teaspoon ground black pepper 4 boneless, skinless chicken breasts 2 cups diced mango 1 red bell pepper, finely chopped 1 small red onion, finely chopped 1 jalapeno, seeded and finely chopped 1/2 cup fresh cilantro, chopped

Instructions

1. In a large bowl, combine the cilantro, lime juice, olive oil, garlic, salt, and pepper to create the marinade.
2. Cut the chicken breasts into 1 inch cubes and add them to the marinade. Toss well to coat the chicken pieces evenly. Cover and refrigerate for at least 30 minutes or up to overnight.
3. While the chicken is marinating, prepare the mango salsa by combining the diced mango, red bell pepper, red onion, jalapeno, and cilantro in a mixing bowl. Set aside.
4. Preheat your grill to medium high heat, and oil the grates to prevent sticking.
5. Thread the marinated chicken onto metal or wooden skewers, leaving some space between each piece for even cooking.
6. Grill the skewers for 6 8 minutes, turning occasionally until the chicken is cooked through and slightly charred.
7. Serve the grilled chicken skewers immediately with the mango salsa on the side.

Chef’s Insight

Marinating the chicken for at least 30 minutes allows the flavors to penetrate the meat, resulting in juicier and more flavorful skewers.

Notes

Adjust the heat level of the salsa by adding more or fewer jalapeno peppers.