Grilled Chicken with Mango and Tahini Sauce

Juicy grilled chicken skewers served with a bright, creamy mango tahini sauce.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

Grilled Chicken Kabobs (section)
1 stalk lemongrass roughly chopped
2 tablespoons vegetable oil
2 tablespoons fish sauce
2 tablespoons light brown sugar
1 tablespoon freshly squeezed lime juice from 1 lime
1 tablespoon soy sauce
2 teaspoons fresh garlic minced (about 2 medium cloves)
1 pound skinless, boneless chicken breasts sliced into 1/2-inch strips lengthwise
bamboo skewers soaked in water for 30 minutes prior to use
Mango Tahini Sauce (section)
2 fresh mangoes peeled and pitted
2 tablespoons tahini
1 clove garlic
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1/2 teaspoon fresh ginger grated

Make the marinade: in a mixing bowl whisk together chopped lemongrass, vegetable oil, fish sauce, light brown sugar, lime juice, soy sauce, and minced garlic until smooth; alternatively blend on high for 30 seconds.
Marinate the chicken: place the chicken strips and the marinade into a resealable plastic bag, seal, and refrigerate for 1 to 2 hours, turning the bag occasionally to coat evenly.
Thread chicken onto soaked bamboo skewers, distributing pieces evenly.
Heat the grill: preheat the grill with the lid closed on high for 10 minutes, then open and set to medium-high heat.
Grill the skewers: place skewers on the grill and cook until browned and cooked through, about 3 minutes per side (adjust time as needed for thickness).
Make the mango tahini sauce: combine peeled, pitted mangoes, tahini, 1 garlic clove, toasted sesame oil, rice vinegar, and grated ginger in a blender or food processor; process until smooth.
Serve: plate the grilled chicken kabobs with mango tahini sauce and optional fresh mango spears or garnishes as desired.