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Caribbean Chicken Kebabs

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Serves: 4
500g / 1 1/4lb chicken breasts, boned and skinned
finely grated rind of 1 lime
30ml / 2 tbsp lime juice
15ml / 1 tbsp rum or sherry
15ml / 1 tbsp light muscovado sugar
5m / 1 tsp ground cinnamon
2 mangoes, peeled and cubed
rice and salad, to serve

Cut the chicken breasts into bite-size chunks and place in a bowl with the grated lime rind and juice, rum or sherry, sugar and cinnamon. Toss well, cover and leave to marinate for 1 hour.

Save the juices and thread the chicken on to four wooden skewers, alternating with the mango cubes.

Cook the skewers under a hot grill or barbecue for 8-10 minutes, turning occasionally and basting with the reserved juices, until the chicken is tender and golden brown. Serve at once with rice and salad.

Tip: The rum or sherry adds a lovely rich flavour, but it is optional so can be omitted if you prefer to make the dish more economical.

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