Bombay-style Chicken Skewers with Mango Salsa
Bombay-style Chicken Skewers with Mango Salsa
Prep time
Cook time
Total time
Author: British Columbia Marketing Board
Ingredients
- 8 - 10 boneless, skinless chicken thighs
- 2 tbsp tikka curry paste or 2 tbsp mild Indian-style curry paste
- 1 tbsp honey
- ⅛ tsp cinnamon, ground
- 1 mango, peeled and cubed
- ¼ English cucumber, cubed
- ¼ cup mint, fresh, chopped
- 1 tbsp olive oil
- salt, to taste
- pepper, to taste
Instructions
- Cut thighs into chunky pieces and place in a large bowl. Add curry paste, honey and cinnamon. Stir to evenly coat. Thread chicken onto skewers. Spray cold barbecue grill rack with cooking spray and preheat barbecue to medium-high.
- Place mango and cucumber in a bowl. Add mint, 1 Tbsp (15 mL) olive oil and pinches of salt and pepper. Set aside for later.
- Grill chicken, turning occasionally, until lightly charred and cooked through making sure that the chicken juices run clear when pierced with a knife or meat thermometer registers 165°F (74°C), 10 to 12 minutes. Serve with mango salsa.
