Hoisin Ginger Chicken Skewers with a Mango Mayo Sauce

These chicken skewers are delicious and great for parties. I love marinating these the night before I plan to serve them. That way half the preparation for the dish is already done and I can relax before the dinner guests arrive. This makes my life a whole lot easier and yummier!

Skewered Hoisin Ginger Chicken with Mango Mayonnaise Sauce

This recipe makes 25 to 30 skewers

Ingredients

1/3 cup hoisin sauce

1 teaspoon sesame oil

3 cloves garlic, minced

1 Tablespoon minced ginger

2 Tablespoons soy sauce

3 Tablespoons rice wine vinegar

2 whole, boneless, skinless, chicken breasts, cut into 1-inch cubes

25 to 30 bamboo skewers

Mango Sauce:

1/4 cup mango chutney

1 lime, juiced

1/3 cup mayonnaise

2 Tablespoons cilantro, chopped

1 Tablespoon sesame seeds, toasted, garnish

Cooking Instructions

1. Combine hoisin sauce, sesame oil, garlic, ginger, soy sauce, and rice vinegar in a medium bowl and add the chicken. Turn to coat and marinate at least one hour or up to overnight, refrigerated.

2. Heat the oven to 400F. Meanwhile make the dipping sauce.

3. Combine the mango chutney, lime juice, and cilantro in a food processor and puree. Transfer the puree to a small serving bowl.

4. Skewer the chicken two pieces to a skewer and place on two baking sheets. Bake until cooked through about 7 minutes. Serve on a platter sprinkled with the toasted sesame seeds and the dipping sauce.

The chicken skewers can be made ahead and frozen. Wrap the entire baking sheet in plastic wrap and freeze for up to three months. Defrost in the refrigerator overnight. Cook as above.