The great people at OSO Pepper Company sent me some wonderful all-natural hot sauces.
We all know how much I love hot sauce, and I am always ready to create some exciting new recipes that includes lots of spice.
My Mango Chicken Kabobs are taken to a whole new level thanks to OSO Pepper Sauce.
The Cry Out Surf Sauce is the motivation for my Mango Chicken Kabobs.
Cry Out Surf Sauce primary ingredients are Mangoes, Habaneros, and Pineapple.
I knew this sauce was going to be perfect for kabobs after the first taste. The sauce has sweet notes with a kick, don’t think because it includes Mango and Pineapple it’s doesn’t have a bite!
This recipe is really simple, first soak some kabobs sticks for about an hour so they want blow up when you start grilling…again people, I am only speaking from experience…lol.
Then I took my chicken tenders, added a whole bunch of spices and used a little more than half of the Cry Out Surf Sauce, saving the remaining Cry Out Surf Sauce for my Mango Barbeque Sauce.
After skewering my chicken tenders, it was time to get to grilling, and create my Mango Barbeque Sauce.
The Cry Out Surf Sauce, kicked this barbeque sauce up! It’s drinkable people, no joke…I took a spoon and just started eating the sauce out the pan…and yes…I double dipped!
After about 4-5 minutes of grilling time per side, and a little basting with the Mango Barbeque Sauce at the end, look what we have created!
I promise you, this chicken is beyond delicious, it was juicy, spicy, sweet, and savory. I felt transported back to the Islands, all that was missing was a Hula skirt, and a lei…enough with the reminiscing, it’s time to Eat people!
Mango Chicken Kabobs with OSO Pepper Company Cry Out Surf Sauce
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
12 chicken tenders
12 bamboo skewers
3 ounces OSO Cry Out Surf Sauce
2 tablespoon extra virgin olive oil
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
For the Mango Barbeque Sauce
2 ounces OSO Cry Out Surf Sauce
2 cups ketchup
1 cup water
1/4 cup apple cider vinegar
8 tbsp. brown sugar
1/2 tablespoon black pepper
1/2 tablespoon dry mustard
2 teaspoon creole seasonings or seasoning salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon molasses
1/2 tablespoon lemon juice
1/2 tablespoon Worcestershire sauce
Soak bamboo skewers for about an hour in cold water. Mix all the ingredients for the chicken in a bowl and marinate for about 30 minutes, if desired.
Place 1 chicken tender per skewer.
Grill for 4-5 minutes per side, basting with barbeque sauce the last 2 minutes of cooking time.
To prepare barbeque sauce, mix all ingredients together in a sauce pot over medium heat, bring to boil, reduce heat and simmer for about 10 minutes.