Mexican Chicken & Mango Skewers With a Queso Blanco Dip

"This is one of my favorite grilling recipes. I make this often when our mangoes are in season, but feel free to use papaya which is equally as good, and if you don't like either of those, peaches will also work. And if you don't like the fruit ... try red peppers - it isn't quite the same but will be ok as a substitute. I like to marinate the chicken 1-4 hours, the longer the better, but don't over marinate, you still want to taste the chicken. Then skewer with the fresh fruit and onion, grill and serve with the queso blanco sauce. This couldn't be easier. Now, you can use any of your favorite recipes for the Queso Blanco sauce or dip, but mine is basically the same as another Zaar recipe already posted, so this is his recipe, Recipe #37768, which I have made and I enjoyed it very much and recommend - See my review. This is a great recipe for a crowd when on a budget, or for that matter ... not on a budget. However it is a great cost saver! Use chicken thighs rather than breasts and even stretch out the budget further by adding, not only mango or papaya, but the red pepper and maybe some pineapple. Add rice to the menu, (I prefer a yellow rice, but white is fine) and toss in a few scallions for color, make Recipe #389419 and Recipe #387606 and you have a 4 course meal. Good enough for company and easy but full of flavor."
 
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Ready In:
40mins
Ingredients:
16
Yields:
12 skewers
Serves:
6-8
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ingredients

  • 453.59 g chicken, cut in cubes try to make them all the same size so they cook equally (I prefer a mix of boneless breasts and thighs, 1-inch cubes for skewers)
  • 2 mangoes, cut in 1-inch cubes (make sure it isn't too ripe, you want sweet but firm, papaya is a good substitute)
  • 1-2 red bell pepper, cut in 1-inch pieces (optional)
  • 3 medium onions, cut in quarters
  • 1 lime, cut in wedges
  • 29.58-36.97 ml Mexican seasoning (See Mexican Seasoning Recipe Below, If you have a favorite dry rub or seasoning, you can use that as)
  • wooden skewer (soaked in water for 30 min, so they don't burn)
  • 14.79 ml olive oil
  • Mexican Seasoning or Dry Rub

  • 9.85 ml ground red chili powder (not chili powder that you use for chili con carne, cayenne is a good substitute)
  • 4.92 ml Mexican oregano (every day dried oregano is fine)
  • 4.92 ml cumin
  • 4.92 ml paprika
  • 4.92 ml cocoa
  • 4.92 ml cinnamon
  • 2.46 ml salt
  • 4.92 ml pepper
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directions

  • Dry Rub -- Mix all the ingredients in a small ziploc baggie and store until ready to use. I keep mine right in a small baggie in my spice cabinet, but you can use a small tupperware or spice bottle. It keeps great in your pantry or spice cabinet.
  • Chicken -- Add 1 tablespoon of olive oil to a large baggie along with chicken and shake to coat all the chicken with the oil. Add in the 2-21/2 tablespoons of the dry rub seasoning and shake well to combine well. Let marinate.
  • Skewer -- I like to use the large wooden skewers and alternate chicken, mango or papaya, red pepper if you are adding that, and onion. Just leave a little room in between the chicken pieces so they cook evenly. Don't over fill your skewer.
  • Grill -- I always season my grill with either a non stick spray or oil before starting so the chicken will not stick. Medium high coals or heat. They don't take to long. Make sure to get a good sear or grill marks on each side before turning. Mine usually take about 5-7 minutes per side. Cook until the juices run clear. Don't overcook.
  • Serve -- I usually start the queso sauce right before I start grilling the chicken so it is done when the chicken is. Serve the chicken over rice with the lime wedges so you can squeeze the lime right over the chicken. My Black Beans Recipe listed above (which can even be made the day before) is great with this and makes an easy dinner or my Salad with Lime Vinaigrette(also listed above) is a nice side and again (prepare the vinaigrette ahead), so it is just a few ingredients and you have a quick salad. ENJOY!
  • Note: Prep time does not include time to marinate chicken.

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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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