Easy Chutney Chicken Kebabs

Lennie's Note:

I have not tried this, but it was in today's newspaper and I wanted to share. With bbq season practically here, I thought this was a great recipe to have on hand. Prep time includes overnight marinating, which is not necessary. Kebabs can be served as a main course, an appetizer, or just a snack!

• Total Time: 24 hrs 15 mins
• Prep Time: 24 hrs
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch chunks
• 6 bell peppers, seeded and cut into 1-inch pieces
• 1/2 cup mango chutney (or your favourite chutney)
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon olive oil

Directions:

1. Place chicken chunks in a mixing bowl and set aside.
2. In a food processor or blender, place chutney, soy sauce, sugar and oil; process or blend until mixture is smooth.
3. Pour chutney mixture over chicken and stir to coat well.
4. Cover and refrigerate for a minimum of 1 hour; maximum 24 hours.
5. Before dinner, find skewers; if metal, fine, but if using wooden ones they must be soaked in water for 30 minutes so they won't burn.
6. Preheat bbq and grease grill, or preheat broiler.
7. Prepare kebabs: Put 3 pieces of chicken and 3 pieces of pepper, alternating, on each skewer.
8. Chicken will cook faster on bbq: cook kebabs about 8 minutes, turning often.
9. Or broil on wire rack on shallow baking sheet set on rack in centre of oven, about 8 inches from broiler; broil, turning partway through, until chicken feels springy, about 15 minutes.

Reviews

[Dancer^]

I made this tonight for dinner the were wonderful. my husband told add those to the cookbook..means its a winner.

[FlaBeachBuns]

Very nice, I used my homemade pineapple and mango chutney to glaze the kebabs and added chunks of mango and pineapple to the chicken skewers. YUM! Served with a colorful saffron rice and a crisp romaine heart salad. A wonderful meal for any occasion. Thanks