Chili-Lime Mango Chicken Skewers

Chili-Lime Mango Chicken Skewers

6T olive oil
¼ cup fresh lime juice
Zest of 1 lime
1 t chili powder
¼ t cayenne pepper (double that if you like spicy things!)
½ t salt
1 T sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes


 Directions:
 
If you’re using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them. Otherwise they’ll fire right up on the grill!
In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne,
salt and sugar. Place in a zip-lock bag and add the chicken and mangoes, stirring gently to
coat with marinade. Cover and refrigerate for 2-4 hours.
Prepare grill (or indoor grill pan)

Remove the chicken and mangoes from the marinade and thread onto skewers, alternating
the pieces and dividing them evenly.

*When you’re making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room! The pieces threaded on should just barely touch each other, or not touch at all.

Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and
cooked through, 6-10 minutes.

Zucchini Bread

Zucchini Bread {makes 2 loaves}
Recipe by Our Best Bites


2 1/4 C flour
2 t cinnamon
1/8 t ground cloves
1/2 t salt
1 1/2 t baking soda
1/2 C canola oil
3/4 C granulated sugar
1/2 C brown sugar
3 eggs
2 t vanilla
zest from one large orange
1/2 C sour cream
3 C grated zucchini
optional: 2/3 C chopped pecans, toasted

Topping:
2 T white sugar
2 T brown sugar
1/2 t cinnamon


Preheat oven to 350 degrees. Grease and flour 2 loaf pans and set aside.

Combine flour, cinnamon, cloves, salt, and baking soda in a bowl and whisk to combine. Set aside.

Beat eggs, oil, sugars, and vanilla for about 30 seconds. Add sour cream and orange zest and beat to combine. Mix in zucchini.

Add dry ingredients and mix just until combined. Divide batter between 2 pans. Sprinkle topping evenly over tops.  Bake for 50-60 minutes or until a knife comes out clean.

Make sure to let your loaf rest on a cooling rack for at least 10 minutes before you try to remove it from the pan or it will come out in chunks!

This makes great muffins too. I used papers in the muffin tin and cooked them at the same temp. Set your timer for 10-12 minutes and then keep an eye on them.  I made 12 large muffins, 12 mini muffins, and one small loaf- so you definitely get a bunch!