Cooking with Rena Lee

Yield:4

INGREDIENTS:

4	boneless, skinless chicken breasts, about 4 1/2 oz each
3 tbsp	lime marmalade
1 tsp	white wine vinegar
1/2 tsp	lime rind, finely grated
1 tbsp	lime juice
	salt and pepper
	lime wedges, to serve
	boiled white rice, sprinkled with chili powder, to serve
	FOR THE SALSA
1	small mango
1	small red onion
1 tbsp	lime juice
1 tbsp	chopped fresh cilantro

DIRECTIONS:

Slice the chicken breasts into thin pieces and thread onto 8 skewers so that the meat forms an S-shape down each skewer.
Preheat the broiler. Arrange the chicken kabobs on the broiler rack. Mix together the marmalade, vinegar, lime rind, and juice. Season with salt and pepper to taste. Brush the dressing generously over the chicken and broil for 5 minutes.
Turn the chicken over, brush with the dressing again, and broil for a further 4-5 minutes, until the chicken is cooked through.
Meanwhile, prepare the salsa. Peel the mango and slice the flesh off the smooth, central pit, using a sharp knife. Dice the flesh into small pieces and place in a small bowl.
Peel the onion and mix into the mango, together with the lime juice and chopped cilantro. Season with salt and pepper, cover, and chill until it is required.
Transfer the chicken kabobs to serving plates and serve with the salsa, accompanied with wedges of lime and boiled rice sprinkled with a little chili powder.