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Mango Habanero Chicken Skewers
Mango Habanero Chicken Skewers
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Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 tablespoons extra virgin olive oil
-
1 teaspoon Morton & Bassett Paprika
-
1 teaspoon Morton & Bassett Garlic Powder
-
1 teaspoon Morton & Bassett Mango Habanero Blend
- 1 teaspoon salt
-
½ teaspoon Morton & Bassett Fine Ground Black Pepper
- 1 ¼ cups mayonnaise
- ⅔ cup Thai sweet chili sauce
- 3 teaspoons Sriracha
- 2 tablespoons honey
Directions
Soak 8 skewers in water for 20-30 minutes. Preheat the oven to 400 ˚F and line a baking sheet with parchment paper.
Prep chicken breasts, cutting into 1 inch cubes and placing in a large bowl. Drizzle olive oil and combine M&B Paprika, M&B Garlic Powder, and M&B Mango Habanero Blend. Mix with a spatula until evenly coated. Set aside.
- In a small bowl, make the sauce. Combine mayonnaise, sweet chili sauce, sriracha, and honey. Mix together. Pour half of the mixture into a separate bowl for later.
Grab the skewers, slide the cubed chicken onto each skewer, about 5-6 pieces per skewer. Place chicken skewers on the baking sheet. With a brush, coat the chicken with the sauce until evenly covered.
- Bake for 15 minutes, flip your chicken and bake for another 10-15 minutes.
- Remove from the oven, serve with the remainder of the sauce for dipping.