Friday, September 12, 2008

Chili-Lime Mango Chicken Skewers ~ Williams Sonoma

Williams Sonoma in all it's glory!



Chili-Lime Mango Chicken Skewers
Adapted from Williams-Sonoma

6T olive oil
¼ cup fresh lime juice
Zest of 1 lime
1 t chili powder
¼ t cayenne pepper (double that if you like spicy things!)
½ t salt
1 T sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes (click that link to see pictures of how to cut a mango)

Directions: If you're using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them. Otherwise they'll fire right up on the grill! In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne, salt and sugar. Place in a zip-lock bag and add the chicken and mangoes, stirring gently to coat with marinade. Cover and refrigerate for 2-4 hours. Prepare grill (or indoor grill pan) Remove the chicken and mangoes from the marinade and thread onto skewers, alternating the pieces and dividing them evenly. *When you're making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room! The pieces threaded on should just barely touch each other, or not touch at all.Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and cooked through, 6-10 minutes. Serve immediately. This makes quite a few skewers, but remember that each one only has a few chunks of chicken on it. So to make a meal, you'll want to plan on 3-4 skewers per person, making this recipe serve 4.



Lime-Cilantro Rice with Pineapple

1 cup dry white rice, cooked.
2 T real butter
Juice from 1 large lime, or two smaller ones (taste as you go, I add a lot!)
1 C pineapple tidbits, drained
½ - ¾ C chopped fresh cilantro
Salt and pepper to taste

Cook rice. As soon as it's done, toss in the butter and stir to melt. Add lime juice, pineapple, and cilantro. Stir to combine, and then add salt and pepper to taste. Serve immediately.
* You'll want to serve this right away, if you don't, the flavors tend to mellow a bit and you'll probably need to add more lime juice because the rice kind of sucks it up. If you're not quite ready to eat when your rice finishes cooking, just toss in the butter and keep a lid on it so it stays warm. Then right before you serve it, toss it all together.

Contributed by Rachel Tollestrup

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