Thai Mango Chicken Skewers

Soak wooden satay sticks in a little water in your sink to prevent burning.

Place all mango sauce ingredients together in a blender or food processor. Process well to form a smooth mango sauce. Taste-test, looking for a balance between sweet & sour, salty and spicy (it should taste more sweet than sour). Depending on the type and ripeness of your mango, you may want to add more sugar. Add more fish sauce if not salty or flavorful enough (note that you want the sauce to be on the salty side now, as it will be diluted when cooked up with the chicken). Add more chili if not spicy enough.

Set prepared chicken, onion, and firm cubed mango (if using) in a bowl and pour roughly 1/3 of the mango sauce over (set aside remaining sauce for later). Stir well and set aside to marinate at least 10 minutes or several hours if making ahead of time.

Skewer the chicken interspersing it with the onion and mango pieces. Brush grill with a little cooking oil to prevent sticking. As you grill, baste with leftover mango sauce from the bottom of the marinating bowl. Chicken is done when flesh turns light golden-brown and edges are lightly charred.

Place reserved mango sauce in a pan over medium heat, stirring until just warm (avoid boiling or you'll lose the fresh mango flavor) - or simply serve as a condiment at room temperature. If your sauce tastes too salty or sweet, add a little more lime juice.

Serve skewers hot from the grill together with the side sauce. Excellent with rice or my Easy Thai Coconut Rice . ENJOY!

Oven Instructions: Set prepared skewers over a cookie sheet lined with tin foil or parchment paper, OR use a broiling pan. Turn on BROIL setting and place skewers on the first or second rung of your oven. Turn skewers every 5-6 minutes, basting with leftover marinade the first time you turn. Cook until light golden brown and lightly charred at the edges.