GRILLED CHICKEN SKEWERS WITH MANGO & PINEAPPLE
Rick Bayless, Frontera Grill, Chicago
Makes 4 servings
3/4 cup Hidden Valley Organic Ranch dressing
1 canned chipotle chile in adobo sauce, seeded and finely chopped (These ingredients are available on the Mexican food aisle, or the Ethnic/Gourmet aisle of your grocery store)
2 teaspoons adobo sauce (from can, above)
1 tablespoon honey
1 tablespoon fresh lime juice
1/2 teaspoon salt
1 pound chicken tenders, each cut into 3 equal pieces
1/2 pineapple, rind and core removed, flesh cut into 1-inch chunks
1 large mango, peeled, flesh cut into 1-inch chunks
1 small red onion, quartered and separated into layers
Oil for grilling (about 2 tablespoons)
1/4 cup roughly chopped cilantro
1 lime, quartered
In medium bowl, combine Hidden Valley? Organic Ranch dressing, chipotle chile, adobo sauce, honey, lime juice and salt. Stir well.
Assemble 4 skewers from ingredients in following order: onion, chicken, mango, chicken, pineapple, chicken, onion. Repeat twice more to complete the skewer.
Lay skewers in shallow pan. Pour 1/4 cup of marinade into small dish and set aside. Brush remaining marinade over skewers, coating all sides evenly. Cover with plastic wrap and refrigerate about an hour.
Light charcoal fire and let burn until charcoal is covered with gray ash but still very hot. Or, if using gas grill or grill pan, set on medium-high heat. When grill grates or grill pan are quite hot, remove skewers from marinade (discard excess marinade in pan); brush lightly with oil. Lay oiled skewers on hot grates and grill until marked on all four sides and cooked through, 10 - 12 minutes total.
Arrange skewers on serving platter, drizzle with reserved 1/4 cup marinade, garnish with chopped cilantro and serve with lime wedges.
