Bombay-style Chicken Skewers with Mango Salsa

Bombay-style Chicken Skewers with Mango Salsa
Prep time
Cook time
Total time
  • 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
  1. 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.
  2. 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.
  3. 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.

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