Chicken skewers marinated in coconut milk and grilled mango
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Meat
Intermédiaire
x8 8 people
Preparation 20 min
Cooking 10 min
Ingredients
For the skewers:
• 600 g chicken breasts
• 25 cl coconut milk
• 2 peppers (red, yellow or green, depending on availability)
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey or brown sugar
• 2 garlic cloves, finely chopped
• 1 teaspoon grated ginger
• 1 teaspoon mild curry (or curry paste)
• 2 tablespoons vegetable oil
• Salt and pepper
For the mangoes:
• 2 ripe but firm mangoes
• 2 tablespoons honey
• 1 lime (zest and juice)
• 1 tablespoon neutral oil or melted butter
1. Cut the chicken into even cubes. Wash the peppers, remove the seeds, and cut them into pieces similar in size to chicken.
2. Make the marinade: in a bowl, mix the coconut milk, soy sauce, lime juice, honey, garlic, ginger, curry and oil. Season lightly with salt and pepper. Add the chicken pieces to the marinade, mix well, cover and place in the fridge for 4 hours or the day before.
3. Assemble the skewers, alternating pieces of chicken and multicoloured peppers on each skewer, for a harmonious presentation.
4. Prepare the mangoes: place your knife about 1cm from the center, then slice from top to bottom along the pit. Repeat the operation on the other side to obtain two beautiful mango cheeks. Without piercing the skin, crisscross the flesh.
5. Prepare the topping: in a bowl, combine the honey, lime juice, zest and oil (or melted butter). Using a brush, coat the flesh of the mangoes, then gently push the skin outwards: the cubes come out naturally, forming a "hedgehog" effect.
Cooking
Heat your plancha over medium-high heat and cook the skewers for about 15 minutes, turning regularly. On the side, toast the mangoes flesh-side down for a few minutes.
Tip
Serve the whole thing by coating everything with the rest of the marinade heated separately.
Products used in this recipe
