Ginger Lime Chicken Skewers with Mango Salsa

Chicken Skewers with Ginger Lime Marinade

2 chicken breasts, cubed

1/2 red onion

1 bell pepper

1/2 cup ponzu sauce (or soy sauce with lime juice works)

1/4 cup rice vinegar

2 tsp minced garlic

2 tsp minced ginger root

1 tsp honey

1/2 tsp red pepper flakes

3 tbsp fresh lime juice (about 1 large lime)

1 tbsp corn starch

1/2 cup water

5 bamboo skewers


Cut chicken breasts into 1-inch cubes. Combine ponzu, vinegar, garlic, honey, ginger, and pepper flakes in a bowl. Pour over chicken cubes and marinate at least 4 hours.

Cut bell pepper and onion into roughly 1-inch slices. Slide veggies and chicken onto skewers. Reserve the marinade.

Pour marinade in a saucepan with lime juice. Mix water and corn starch and pour into marinade. Bring to a boil. Turn off heat once the sauce thickens.

Brush skewers with the thickened marinade. Grill or bake skewers until they begin to char, turning and basting with marinade every 5 minutes.

To bake, line a cookie sheet with foil and place a wire rack on top. Place prepared skewers on rack. Bake at 400° F for about 30-40 minutes. For grilling, it should only take 20 minutes over medium heat.

Serve with rice and/or spinach.


Mango Salsa

2 large mangos

1/2 red onion, diced

1-2 green pepper, diced

3 tbsp minced ginger root

3 tbsp chopped fresh basil, cilantro, or mint

3 tbsp fresh lime juice (about 1 large lime)

1/4 tsp salt


Toss all ingredients in a bowl. Cover and chill at least 30 minutes. Great served with chicken, fish, or pita chips.


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