Chicken with Red Curry-Peanut Glaze

  • Total Time:
  • Servings: 4

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  • 1 large mango, peeled and cut into 2-inch squares, about 1/4 inch thick
  • 1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1 1/2 cups Red Curry-Peanut Sauce
  • Salt and freshly ground pepper
  • Vegetable oil, for brushing
  • Lime wedges, for serving

How to make this recipe

  1. Light a grill. In a bowl, toss the mango with the chicken and 3 tablespoons of the peanut sauce and season lightly with salt and pepper. Loosely thread the mango and chicken onto 8 skewers, alternating the pieces. Brush the skewers with oil and grill over high heat, turning occasionally, until the chicken is lightly charred in spots and nearly cooked through, 8 to 10 minutes. Brush 2 tablespoons of the peanut sauce on the skewers and grill, turning, until lightly browned, about 2 minutes. If the sauce becomes too thick to brush, thin it slightly with water. Serve the chicken-and-mango skewers with lime wedges and pass the remaining peanut sauce at the table.

Suggested Pairing

Full-bodied, spicy Viognier.

Contributed By Photo © Tina Rupp Published June 2006

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