Hello everyone! Al here, and today I’m thrilled to bring a burst of exotic flavors right into your kitchen. As someone who relishes every opportunity to experiment with a rich variety of foods and flavors, I’ve concocted something truly special for you: **Spicy Mango-Jalapeño Glazed Chicken Skewers with Coconut Rice**. Trust me, this dish is perfect for adding a bit of flair to your weeknight dinners or impressing guests on the weekend.
### A Tropical Escape in Every Bite
Have you ever wanted to combine the sweetness of ripe mangoes with the fiery kick of jalapeños? Well, this is your chance. This tropical duo paired with succulent chicken and aromatic coconut rice creates a tasteful symphony that will transport you straight to a sunny paradise.
### The Inspiration
I recently stumbled upon a beautiful market full of ripe mangoes, and I instantly knew I had to do something extraordinary with them. Paired with the jalapeños growing in my little garden, I found just the right balance between sweet and spicy. These skewers turned out to be the perfect canvas to showcase this flavorful glaze.
### Let’s Get Cooking!
#### Ingredients
##### For the Chicken Skewers:
– 500g chicken breast, cut into 1-inch cubes
– 2 ripe mangoes, peeled and diced
– 2 jalapeños, finely chopped
– 2 tablespoons olive oil
– 3 tablespoons honey
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
##### For the Coconut Rice:
– 1 cup jasmine rice
– 1 cup coconut milk
– 1 cup water
– 1/2 teaspoon salt
– 1 tablespoon shredded coconut (optional)
#### Method
##### For the Chicken Skewers
1. **Prepare the Marinade:**
– In a blender, combine 1 diced mango, chopped jalapeños, olive oil, honey, soy sauce, lime juice, garlic powder, smoked paprika, salt, and black pepper. Blend until smooth.
2. **Marinate the Chicken:**
– Place the chicken cubes in a large bowl and pour the mango-jalapeño marinade over them. Toss to coat evenly.
– Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
3. **Skewer the Chicken:**
– Preheat the grill to medium-high heat (about 200°C/400°F).
– Thread the marinated chicken cubes onto skewers, alternating with the remaining diced mango pieces.
4. **Grill the Skewers:**
– Grill the chicken skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred. The internal temperature should reach 75°C/165°F.
##### For the Coconut Rice
1. **Rinse the Rice:**
– Rinse the jasmine rice under cold water until the water runs clear.
2. **Cook the Rice:**
– In a saucepan, combine the rinsed rice, coconut milk, water, and salt.
– Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.
3. **Fluff the Rice:**
– Once cooked, fluff the rice with a fork and stir in the shredded coconut if using.
#### Serving
1. **Plate the Dish:**
– Serve the grilled chicken skewers over a bed of coconut rice.
– Garnish with additional chopped cilantro, lime wedges, or slices of fresh jalapeño if desired.
### Tips and Tricks
– **Swap It Out:** If you’re not a fan of chicken, shrimp makes an excellent alternative. Just adjust the grilling time accordingly.
– **Make Ahead:** You can make the marinade a day ahead, allowing the flavors to meld beautifully.
– **Spice Level:** If you’re feeling brave, leave in the jalapeño seeds for an extra kick!
### Conclusion
There you have it, folks—a delightful dish that brings joyous tropical flavors to your table. Cooking at home is all about having fun and trying new things. So go ahead, give these Spicy Mango-Jalapeño Glazed Chicken Skewers a whirl, and let me know how it turns out in the comments below.
Until next time, happy cooking!
Cheers,
Al
Ingredients
### For the Chicken Skewers
– 500g chicken breast, cut into 1-inch cubes
– 2 ripe mangoes, peeled and diced
– 2 jalapeños, finely chopped
– 2 tablespoons olive oil
– 3 tablespoons honey
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
### For the Coconut Rice
– 1 cup jasmine rice
– 1 cup coconut milk
– 1 cup water
– 1/2 teaspoon salt
– 1 tablespoon shredded coconut (optional)
Method
### Method
#### For the Chicken Skewers
1. **Prepare the Marinade:**
– In a blender, combine 1 diced mango, chopped jalapeños, olive oil, honey, soy sauce, lime juice, garlic powder, smoked paprika, salt, and black pepper. Blend until smooth.
2. **Marinate the Chicken:**
– Place the chicken cubes in a large bowl and pour the mango-jalapeño marinade over them. Toss to coat evenly.
– Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
3. **Skewer the Chicken:**
– Preheat the grill to medium-high heat (about 200°C/400°F).
– Thread the marinated chicken cubes onto skewers, alternating with the remaining diced mango pieces.
4. **Grill the Skewers:**
– Grill the chicken skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred. The internal temperature should reach 75°C/165°F.
#### For the Coconut Rice
1. **Rinse the Rice:**
– Rinse the jasmine rice under cold water until the water runs clear.
2. **Cook the Rice:**
– In a saucepan, combine the rinsed rice, coconut milk, water, and salt.
– Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.
3. **Fluff the Rice:**
– Once cooked, fluff the rice with a fork and stir in the shredded coconut if using.
#### Serving
1. **Plate the Dish:**
– Serve the grilled chicken skewers over a bed of coconut rice.
– Garnish with additional chopped cilantro, lime wedges, or slices of fresh jalapeño if desired.
