Tropical Chicken Skewer Over Warm Quinoa & Black Bean Salad with Jalapeno-Mango Chutney
Grilled chicken pairs with star fruit and papaya and is served over black bean and quinoa salad and a mango jalapeno salsa that features red bell pepper, green onion and lemon juice.
Ingredients
1 tbsp. + 1 1/2 tsp. brown sugar
1 tbsp. sherry
2 tsp. sesame oil
1 tsp. ginger, chopped
1 tsp. garlic, chopped
8 skinless, boneless chicken thigh halves, cut in 2-in. pieces
20 oz. star fruit chunks,
20 oz. papaya chunk
Quinoa Salad with Black Bean:
1 tbsp. vegetable oil
1 cup red onions, chopped
1 cup red bell pepper, chopped
1 cup cooked quinoa, rinsed, drained
2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 cup water
1 cup canned black beans, rinsed, drained
1/2 cup fresh cilantro, divided, chopped
Mango Jalapeno Salsa:
1/2 mango, peeled, seeded, chopped
2 tbsp. red bell pepper, finely chopped
1/2 green onion, chopped
1 tbsp. cilantro, chopped
1/2 fresh jalapeno pepper, finely chopped
1 tbsp. lime juice
1 1/2 tsp. lemon juice
Salt to taste
Freshly ground pepper to taste
Steps
1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and the fruit chunks into the marinade until well coated. Cover, and marinate in the refrigerator for max.2 hours.
2. Preheat grill to medium-high heat.
3. Lightly oil the grill grate. Thread chicken and the two fruits alternately onto skewers. Grill 15 minutes, turning occasionally, or until chicken juices run clear. Serve with quinoa and black bean salad and salsa.
Recipe by NYU Langone Medical Center, New York