Place chicken strips and marinade in a resealable plastic bag. Seal bag and refrigerate for at least 30 minutes. Drain chicken; discard marinade.
Bring home coastal flavor with mango and papaya skewered between marinated chicken.
Servings and Ingredients
|1 lbs.||boneless skinless chicken breasts, cut into 3-inch strips|
|½ c.||Hy-Vee Hickory House Caribbean kick marinade|
|1||mango, seeded, peeled, and cubed|
|½||small red onion, cut into wedges|
|1 c.||papaya wedges, peeled|
|Fresh cilantro leaves, for garnish|
Things To Grab
- Resealable plastic bag
- Charcoal or gas grill
- 4 10-inch metal or wooden skewers
- Meat thermometer
Preheat charcoal or gas grill for direct cooking over medium-high heat. Alternately thread chicken, mango, red onion, papaya, and lime slices onto 4 10-inch skewers.
Hyvee Culinary Expert TipIf using bamboo skewers, soak skewers in water for 30 minutes before using.
Grill kabobs for 12 to 15 minutes or until chicken is done (165 degrees), turning once halfway through. Garnish with cilantro, if desired.
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 55mg
- Sodium: 930mg
- Total Carbohydrates: 32g
- Protein: 27g