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Thai-Style Chicken Skewers with Mango Coconut Dip

Grilled honey and spice coated chicken skewers served with a warm, blended mango and coconut milk dipping sauce.

ChickenHigh ProteinGluten FreeMangoGrilling

Estimated Nutrition

Per Serving Total
Calories 324.3 kcals 648.5 kcals
Carbohydrates 7.9 grams 15.8 grams
Fat 21.1 grams 42.1 grams
Protein 26.2 grams 52.4 grams
Cook Time
11 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
15
ml
Double Cream
Fruits
0.25
piece
Mango
ripe, peeled, stone removed and flesh chopped
Liquids
60
ml
Coconut Milk
canned
Meat
4
piece
Chicken Fillets
mini fillets or two small skinless breasts cut into strips
NutsSeeds
1
pinch
Turmeric
ground
2.5
ml
Curry Powder
medium
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Sunflower Oil
Other
5
ml
Honey
clear

Steps

  • Heat a griddle pan until very hot and soak bamboo skewers in water for 10 minutes.
  • Mix the oil, honey, turmeric, and curry powder in a bowl and season with salt and pepper.
  • Coat the chicken pieces thoroughly in the honey and spice mixture.
  • Thread the chicken onto skewers and cook on the griddle for 4 minutes per side.
  • Blend the coconut milk, cream, and mango in a mini food processor until smooth.
  • Heat the dip gently in a small pan for 3 minutes without boiling.
  • Serve the chicken skewers on a warm plate with the dip on the side.