Let’s dance! Or shall we say, eat?! Yes, to both! The fun flavors these Tango Skewers bring will have you boogying the night away! Laid on top of a pile of buttery sweet corn, comes a skewer filled full of tender chicken and sweet and juicy mango! Um, yum! See why we’re dancing? Tango Skewers hit the high note every time and we just can’t get enough!
Ingredients
- 1 tablespoon butter
- 3 medium ears sweet corn, kernels cut off
- 1/3 cup plus 3 tablespoons green onions, sliced, divided
- 1 pound chicken breasts, skinless and boneless, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium mango, peeled, cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
Directions
Step 1 –Preheat the grill to medium heat.
Step 2 –In a large skillet, heat the butter over medium-high heat.
Step 3 –Add the corn kernels to the butter and sauté until crisp and tender, about 5 minutes.
Step 4 –Turn off the heat, and stir 1/3 cup of the green onions into the corn. Keep it warm.
Step 5 –In a bowl, add the chicken cubes, the salt, and the pepper and toss to combine.
Step 6 –Alternately thread the chicken cubes and the mango cubes onto four metal or soaked wooden skewers.
Step 7 –Brush each skewer of the chicken and the mango cubes with the oil.
Step 8 –Grill the skewers, covered and turning occasionally, until the chicken cubes reach an internal temperature of 165 degrees F, about 10-12 minutes.
Step 9 –Serve the skewers over the corn and garnish with the remaining green onions.
