I have a little foodie on my hands.
All of my kids cook with me, but my (almost) six year old really gets into it. He dreams up dishes. Crazy dishes I usually can’t even comprehend doing. But, occasionally there is a dish that seems doable.
I can’t even remember what uninspired thing I was going to do with our chicken, but Christopher pipes up with the idea to do Chicken on a Stick. Which, in his mind is about as high cuisine as you can get without layers of sugary treats dog piled into a dessert. He has loved “chicken pops” since he was three.
Everyone was asleep and he deemed it our job to surprise them with something fun. Course, as it went down, after cleaning the kitchen we didn’t even get started until everyone was up, but it was a sweet thought.
He wanted to do blueberries and chicken. Which, sounded alright, but I was leaning more towards mango for sweetness. It thought they would do better cooking. That and I just had a pint of blueberries I had spent a pretty penny on at the farmer’s market. We don’t eat a lot of fresh berries because of the cost, so they’re special and I didn’t really want to cook them.
Once deciding on chicken and mango, I knew immediately I wanted to do a mexican spice rub. Earthy, smoky, and just a touch of heat. All we needed to come up then with was a sauce. Any good Kabob needs one.
I was being indecisive and spouted off about 100 ideas before Christopher informed me that as long as there was chicken, mango, and a sauce I could do whatever I wanted. Oh, the possibilities.
In the end I settled on an avocado, lime, and cilantro sauce. It was cooling, which was good compliment to the spiced kabobs. The mangos add a nice sweet surprise as you make your way through the spicy rub and creamy sauce. There isn’t much, just enough to add sweet interest.
With three little children dinner time is anything but quiet, but this time it was almost complete silence until the kabobs were consumed and the two year old efficiently captured the common thought “yummy!”
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- 1½ lbs boneless skinless chicken thighs, cut into appr. 1" cubes
- 1 large mango, the flesh cut into ½-1" cubes
- 10 bamboo skewers
- SPICE RUB:
- 1 tablespoons smoked paprika
- 1½ teaspoon ground ancho chili or chili powder
- 1½ teaspoon ground cumin
- ¼ ground coriander
- ¼ teaspoon ground chipotle (increase if you want them hot)
- ¾ teaspoon garlic powder
- ⅛ teaspoon allspice
- ⅛ teaspoon cinnamon
- 1 tablespoon melted lard/ghee or avocado oil
- 1½ teaspoons salt
- FOR THE SAUCE:
- ½ large avocado
- ¼ cup water
- juice of 1 lime
- ¼ cup loose cilantro leaves
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
- Note: I do these under the broiler as I do not have a grill (sadness). If you are familiar with grilling know these can be done on it, but I do not know times/instructions as I have never grilled.
- Soak the bamboo skewers in water for at least 20 minutes. (I find it easiest to do in a gallon ziplock bag).
- Put the mango and chicken in a large bowl. Mix the spices with the fat/oil and then use your hands to evenly coat the spice mixture on the mango and chicken.
- I let sit until the bamboo skewers are ready for the flavors to absorb into the chicken.
- To make the sauce put everything for the sauce, but the cilantro, in a blender and blend till smooth. Add the cilantro and pulse it in until finely chopped.
- Thread the chicken and mango onto the skewers. Appr. 2 pieces of chicken (three if their tiny) then 1 piece mango. I usually get 8 skewers but soak 10 just in case. Arrange in a half sheet pan as you finish them.
- If broiling, turn the broiler on high and let heat up if electric for a few minutes. Broil the chicken for 8-9 minutes per side (until you get dark bits). Let rest a few minutes before eating.
If you make these, I would love if you shared on instagram and tagged #worthcooking so I can see.