With Memorial Day weekend approaching us, we decided to feature a fun, non-traditional recipe for your backyard barbecue. It’s great for a crowd and to easy assemble so you can concentrate on your backyard lawn game. Check out how to make Chicken Fajitas with Grilled Mango!
– 4 chicken breasts
– 4 bell peppers (red and yellow)
– 1 sweet Maui onion
– 2 large mangos
– 3 ears white corn
– corn tortillas, soft taco size
– 2 lemons, juiced
– olive oil
– pepper flakes
– sour cream or Greek yogurt
1. Season the chicken breast with salt, pepper and pepper flakes. Set aside while the grill is heating up. When ready, place chicken on grill over medium heat.
2. Slice the bell pepper and onions. Saute on a skillet with olive oil and lemon juice.
3. Shuck the corn and place on the grill.
4. While the vegetables are cooking, slice the mango in large chucks and place on the grill with the chicken.
5. Once everything is cooked to your liking remove and assemble your fajitas. (T.W.O. heated up their tortillas on the barbecue for an extra crisp!)
6. To assemble – place sliced grilled chicken on a tortilla, topped with guacamole, cilantro, salsa, hot sauce and sour cream (or greek yogurt).
Sriracha sauce has been around for many years, but it seems like just recently this sauce has become the “new hot sauce” and is being used to create innovative dishes. T.W.O. decided to take their traditional kebab recipe to the next level and spice it up to create Sriracha Glazed Chicken kebabs! The recipe is very simple and requires no marinating time. The chicken stays so moist from its spicy, sticky glaze and will no doubt make you want more!
– ½ cup light brown sugar
– ½ cup unseasoned rice vinegar
– ⅓ cup hot chili paste
– ¼ cup fish sauce
– ¼ cup Sriracha
– 2 teaspoon finely grated ginger
– 2 boneless, skinless chicken breasts
– Green onions, chopped
– Bamboo skewers, soaked in water
First, soak the bamboo skewers in water for at least 30 minutes. This prevents the skewers from splintering or breaking. Next, heat up your grill to a low-medium heat. While the grill is heating up, cut the chicken into cubed-chunks and place in a large bowl. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a bowl. Pour this marinade over the chicken and mix so that all the chicken is covered. Now its time to skewer the chicken. After all the chicken is on the skewers, place the remaining marinade in a saucepan and bring to a boil. Once boiling, reduce the heat to low and simmer until it is reduced by half. This should take about 7-10 minutes. Once the marinade is reduced, take the chicken and marinade to the grill.
Place the kebabs on the grill and baste with marinade. Make sure to keep turning and basting the skewers so the chicken doesn’t burn and remains moist. Continue basting and flipping the skewers until chicken is done. (8-10 minutes, depending on the grill) Take your chicken off the grill and plate on a platter. Garnish the skewers with the chopped green onions. Now it’s time to eat!