top of page
Search

Mango Balsamic and Chili Infused Chicken Skewers



Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces

  • 1 ripe mango, peeled, pitted, and diced

  • 1/4 cup Aristo

n Mango infused balsamic vinegar

  • 2 tablespoons Ariston Chili infused olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1/2 teaspoon paprika

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • Wooden skewers, soaked in water for 30 minutes

Instructions:

  1. In a mixing bowl, combine the Ariston Mango balsamic vinegar, Ariston Chili


infused olive oil, minced garlic, ground cumin, paprika, salt, and black pepper. Mix well to create the marinade.

  1. Add the diced chicken pieces to the marinade, making sure they are evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or ideally, marinate it for 2 to 4 hours for more flavor infusion.

  2. While the chicken is marinating, prepare your grill to medium-high heat.

  3. Thread the marinated chicken pieces and diced mango alternately onto the soaked wooden skewers.

  4. Place the chicken skewers on the preheated grill and cook for about 6-8 minutes per side, or until the chicken is cooked through and has a nice char.

  5. While grilling, you can brush any remaining marinade on the skewers to add more flavor and caramelization.

  6. Once the chicken is fully cooked, remove the skewers from the grill and let them rest for a minute or two.

  7. Serve the Mango Balsamic and Chili Infused Chicken Skewers on a platter, and you can garnish with fresh cilantro or lime wedges for an extra burst of summer freshness.

These Mango Balsamic and Chili Infused Chicken Skewers are perfect for summer gatherings and barbecues. The combination of sweet mango and tangy balsamic, along with the subtle heat of chili-infused olive oil, creates a tantalizing flavor profile that will leave your taste buds craving for more. Enjoy the tropical taste of summer!

8 views0 comments
bottom of page