Ancho Citrus Chicken Kabobs with Guava Glaze

Yield: 4 servings

Ingredients

Kabobs

• 1/4 cup orange juice
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 1/2 teaspoons salt, divided
• 1 teaspoon smoked paprika
• 1 teaspoon ancho chile powder
• 1/8 teaspoon cayenne
• 1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
• 24 (1 inch) pieces red bell pepper
• 8 lime wedges
• 3 tablespoons guava or apricot jam, melted

Pineapple Mango Salsa

• 3/4 cup diced fresh pineapple
• 3/4 cup diced peeled mango
• 1 avocado, peeled, diced
• 1/4 cup diced red bell pepper
• 3 tablespoons chopped red onion
• 1/4 cup coarsely chopped cilantro
• 1 tablespoon olive oil

Instructions

1. In large bowl, combine orange juice, lime juice, olive oil, cumin and 1 teaspoon salt; whisk until blended.
2. Reserve 3 tablespoons marinade.
3. Add chicken to marinade remaining in bowl; mix to coat.
4. Cover and marinate for 30 minutes, stirring occasionally.
5. Heat stovetop ridged grill pan over medium heat or preheat broiler.
6. Drain chicken, discarding used marinade.
7. Sprinkle 1/2 teaspoon salt, smoked paprika, chile powder and cayenne over chicken and toss to coat.
8. Thread chicken onto eight skewers, alternating with pieces of red bell pepper and lime wedges.
9. Grill chicken over medium heat on stovetop ridged grill pan or broil for 5 minutes per side or until cooked through.
10. For glaze, whisk together guava jam and 1 tablespoon reserved marinade; brush over chicken.
11. Meanwhile for salsa, combine all salsa ingredients with 2 tablespoons reserved marinade; mix well.
12. Serve chicken skewers with salsa.
13. Garnish with orange slices and cilantro sprigs, if desired.

Notes

Recipe and photo used with permission from: National Chicken Council