[ingredients] 6 tablespoons olive oil
1/4 cup fresh lime juice
Zest of 1 lime
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 2-inch cubes

[instructions]
Whisk the olive oil, lime juice, lime zest, chili powder, cayenne pepper, salt and sugar together in a large bowl. Add the chicken cubes and the mango pieces and toss to coat. Cover the bowl and refrigerate for at least 2 hours, or up to 4.

Preheat your grill to medium-high heat (400-450 F). Oil the grates lightly. While the grill is heating, thread the chicken and mango cubes onto skewers.

Place the kebabs on the grill and cook, giving them a quarter turn every 2-3 minutes, until they are slightly charred on all sides and the chicken is cooked through, about 8-10 minutes. Transfer the kebabs to a platter and let rest for 5 minutes before serving.

*Recipe and photo courtesy of Williams Sonoma