|1-1¼ lb (500 g) skinless boneless chicken breast||handful of flat-leaf parsley, chopped, plus extra for garnish|
|1 garlic clove, finely chopped||finely grated zest and juice of 1 lemon|
|1 tbsp finely chopped fresh ginger||¼ cup olive oil|
|1 fresh red Thai chile pepper, finely chopped||2 large firm ripe mangoes|
|1 tsp finely chopped rosemary, plus extra for garnish||juice of 1 lime|
|4 fresh sage leaves, finely chopped, plus extra for garnish||sea salt and freshly ground black pepper|
Soak 12 wooden skewers in cold water for 1 hour.
Cut chicken into bite-size chunks. Combine the chicken, garlic, ginger, chile, chopped rosemary, sage, thyme, parsley, lemon, and oil. Season with salt and pepper, and stir to coat. Marinate at room temperature for 1 hour, or refrigerate for up to 4 hours. Meanwhile, peel the mangoes, and cut in half. Cut each half lengthwise into thin slices. Put in a bowl, add the lime juice, and season with pepper. Stir gently to mix well, and set aside.
Heat your grill until medium-hot, and brush with oil. Thread the chicken onto the skewers. Grill, turning occasionally, for 10-15 minutes, and brush lightly with the marinade. Set the skewers aside for 15 minutes, and keep warm. To serve, divide the skewers among 4 plates, add the mango slices, and sprinkle with herbs.
If you have a rosemary bush, break off 12 long, thin stems or branches, strip them of most of the leaves, and use as skewers.
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