Festival Classic Lunch: Grilled Smoky BBQ Chicken Skewers with Mango Salsa

Allergens

Wheat (BBQ sauce)

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 2 cups BBQ sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 cup honey
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 ripe mangoes, diced
• 1 red bell pepper, finely chopped
• 1 small red onion, finely chopped
• 1 jalapeno, seeds removed and minced (optional)
• Juice of one lime
• Fresh cilantro leaves for garnish
• Wooden or metal skewers

Instructions

1. In a large bowl, combine chicken, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to coat the chicken evenly. Set aside.
2. In a separate saucepan, combine BBQ sauce, honey, apple cider vinegar, and brown sugar. Heat over medium heat until slightly thickened, stirring occasionally. Remove from heat and set aside.
3. Thread the chicken onto skewers, leaving some space between each piece for even cooking.
4. Preheat your grill or grill pan to medium high heat. Grill the chicken skewers for 6 8 minutes per side, basting with the BBQ sauce frequently until fully cooked and charred.
5. While the chicken is grilling, combine mango, bell pepper, red onion, jalapeno (if using), and lime juice in a bowl. Mix well and set aside.
6. Remove chicken from grill and let rest for 2 minutes before serving. Place two skewers on each plate, top with mango salsa, and garnish with fresh cilantro leaves.

Chef’s Insight

The key to tender, juicy chicken is to let it rest after grilling. This allows the meat fibers to relax and retain moisture.

Notes

To enhance the sizzling, smoky, and crowd energy elements, consider preparing this dish outdoors on a portable grill at your next gathering.