Recipe courtesy of Guy Fieri
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Total:
2 hr 30 min
(includes marinating time)
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 30 min
(includes marinating time)
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Mango Salsa

Directions

Watch how to make this recipe.

Special equipment: bamboo skewers, soaked in water for 30 minutes

In a food processor, combine the orange juice, olive oil, soy sauce, thyme, allspice, cinnamon, nutmeg, garlic, green onions, ginger, lime juice, onions, peppers and some salt and pepper; puree until smooth. Add all but 1/4 cup of the mixture in a 1-gallon plastic resealable bag. Add the chicken to the bag and marinate in the refrigerator for 1 to 2 hours. Heat the grill to medium-high. Skewer the chicken pieces and grill on one side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear. Top with the Mango Salsa and serve with the 1/4 cup reserved (unused) marinade as a dipping sauce.

Mango Salsa

In a medium bowl, combine the lime juice, sugar, ginger and hot sauce. Mix thoroughly and add the green onions, cucumber and mango. Toss and refrigerate for 1 hour.

Pairs well with Riesling

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