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Grilled Chicken and Mango Skewer Subs

50 Mins


Martin’s Long Potato Rolls

3 Medium Ears Sweet Corn, cut from cob OR 2 Cups Frozen Corn

2 Tablespoons Butter

6 Tablespoons Green Onions, sliced

2 Pounds Boneless Skinless Chicken Breast, cut into 1-inch cubes

1 Teaspoon Salt

1/2 Teaspoon Pepper

4 Medium Mangos, peeled and cut into 1-inch cubes

2 Tablespoons Olive Oil

Lime wedges

Serves: 8


Step 1

In a large skillet, heat butter over medium-high heat. Sauté cut corn until crisp-tender, about 5 minutes. Add a pinch of salt and pepper.

Step 2

Stir in green onions. Keep warm

Step 3

Toss chicken with salt and pepper. Thread chicken and mango onto 16 metal or soaked wooden skewers. Brush with oil.

Step 4

Grill, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 10-12 minutes, turning occasionally.

Step 5

Serve on Martin’s Long Rolls with lime wedges. Top with corn mixture.

Recipe adapted from: