Latin Twist: Grilled Chicken and Avocado Mini Brochettes

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We can feel this gorgeous touch of fall on this fabulous Friday, but I can’t help but be pulled back a bit to summer. And though, my friends, I do hope I’ll see you at either NY Big Brew or the SOWE Food and Wine Festival this weekend, if you’re at home, you just might want to “play” with these Grilled Chicken and Avocado Mini Brochettes—with a Mango-Honey-Mustard Glaze!

Mini Chicken Brochettes

Photo by Dan Goldberg for Latin Grill, Palomino/Gargagliano Chronicle Books, © 2010

This recipe is adapted from Latin Grill, which I had the pleasure of working on with my dear friend and amazing chef, Rafael Palomino. The mango-honey-mustard glaze offers a perfect counterbalance to the flavors of grilled chicken and avocado. Ideal for this fabulous very end of summer weather, this recipe could gently carry you into the fall. Serve with your favorite beer, or chilled wine, and a large summer salad and fresh-grilled corn! ¡Buen provecho! Enjoy!

Latin Twist: Grilled Chicken and Avocado Mini Brochettes

Serving Size: Makes 8 skewers

Easy to prep ahead and grill as guests are sipping their cocktails, these Grilled Chicken and Avocado Mini Brochettes are as popular with adults as they are with kids!

Ingredients

  • 1 cup mango purée
  • 3 tablespoons honey, or to taste
  • 1 teaspoon Pommery mustard
  • 1 pinch paprika
  • 1 pinch cumin
  • 2 teaspoons canola oil
  • 4 boneless and skinless chicken breasts or thighs, cut into sixteen 3/4-inch chunks
  • 2 medium ripe (but not overly ripe!) avocados, peeled pitted and cut into 1-inch chunks (you’ll need 16—and if they’re too mushy, they’ll fall off!)
  • 2 medium red onions, cut into 1-inch chunks (so you have 16)
  • Coarse salt and freshly ground black pepper
  • 1 handful baby arugula or mesclun lettuce

Instructions

  1. Set aside 8 six-inch skewers (If you are using bamboo skewers, soak them in water for about 30 minutes before grilling!)
  2. In a small saucepan, combine the mango puree, honey, and mustard and mix well.
  3. Cook for about 10 minutes, or until reduced by half.
  4. In a large bowl, combine the paprika, cumin, and oil and mix well.
  5. Add the chicken chunks and stir to coat.
  6. Cover and refrigerate for about 10 minutes.
  7. Thread the skewers in the order of chicken, avocado, onion, chicken avocado and finish with onion.
  8. After all the skewers have been threaded, lightly brush them with the glaze.
  9. Light a fire in a charcoal or gas grill.
  10. Place the skewers on the grill, season with salt and pepper, and grill until cooked through, turning as needed, about 7 minutes.
  11. Place the arugula on a serving platter.
  12. Arrange the chicken skewers on top.
  13. Drizzle with additional glaze as desired.
  14. Serve immediately!
http://food.lohudblogs.com/2014/09/19/latin-twist-grilled-chicken-and-avocado-mini-brochettes/

Grilled Chicken and Avocado Mini Brochettes with a Mango-Honey-Mustard Glaze
Makes 8 skewers

1 cup mango purée
3 tablespoons honey, or to taste
1 teaspoon Pommery mustard
1 pinch paprika
1 pinch cumin
2 teaspoons canola oil
4 boneless and skinless chicken breasts or thighs, cut into sixteen 3/4-inch chunks
2 medium ripe (but not overly ripe!) avocados, peeled pitted and cut into 1-inch chunks (you’ll need 16—and if they’re too mushy, they’ll fall off!)
2 medium red onions, cut into 1-inch chunks (so you have 16)
Coarse salt and freshly ground black pepper
1 handful baby arugula or mesclun lettuce

Set aside 8 six-inch skewers (If you are using bamboo skewers, soak them in water for about 30 minutes before grilling!)
In a small saucepan, combine the mango puree, honey, and mustard and mix well. Cook for about 10 minutes, or until reduced by half.

In a large bowl, combine the paprika, cumin, and oil and mix well. Add the chicken chunks and stir to coat. Cover and refrigerate for about 10 minutes.

Thread the skewers in the order of chicken, avocado, onion, chicken avocado and finish with onion. After all the skewers have been threaded, lightly brush them with the glaze.

Light a fire in a charcoal or gas grill. Please the skewers on the grill, season with salt and pepper, and grill until cooked through, turning as needed, about 7 minutes.

Place the arugula on a serving platter. Arrange the chicken skewers on top. Drizzle with additional glaze as desired. Serve immediately!

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About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries–but also introduced me to teaching English as a second language, which I’ve done—mostly in the US– for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I’m chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I’m teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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