Juicy chicken thighs soak up a smoky-sweet marinade of Rupen’s Mango Chutney, olive oil, and paprika, then grill alongside peach chunks for irresistible charred caramel edges. A final brush of warm chutney glaze turns every skewer into glossy, summer-solstice perfection.
Ingredients
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1 ½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch cubes
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½ cup Rupen’s Mango Chutney, divided
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2 Tbsp olive oil
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1 Tbsp rice vinegar (or apple-cider vinegar)
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1 tsp smoked paprika
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Salt and freshly ground black pepper, to taste
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2 firm-ripe peaches, cut into 1-inch chunks
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1 medium red onion, cut into 1-inch pieces
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Fresh basil leaves (optional), for garnish
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Soaked wooden or metal skewers
Instructions
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In a bowl, whisk ⅓ cup Mango Chutney, olive oil, vinegar, paprika, salt, and pepper. Add chicken, toss to coat, cover, and chill for 30 minutes (or up to 8 hours).
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Thread marinated chicken, peach chunks, and onion pieces alternately onto the skewers.
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Preheat grill to medium-high. Oil the grates, then grill the skewers for 10–12 minutes, turning halfway, until the chicken reaches 165 °F (74 °C).
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During the last 2 minutes of grilling, brush skewers with the remaining 3 Tbsp Mango Chutney for a glossy finish.
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Serve hot, scattered with basil. These pair brilliantly with a chilled rosé or a crisp lager.
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