Chicken with Red Curry-Peanut Glaze

• 1 large mango, peeled and cut into 2-inch squares, about 1/4 inch thick
• 1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 1/2 cups Red Curry-Peanut Sauce
• Salt and freshly ground pepper
• Vegetable oil, for brushing
• Lime wedges, for serving

1. Light a grill.
2. In a bowl, toss the mango with the chicken and 3 tablespoons of the peanut sauce and season lightly with salt and pepper.
3. Loosely thread the mango and chicken onto 8 skewers, alternating the pieces.
4. Brush the skewers with oil and grill over high heat, turning occasionally, until the chicken is lightly charred in spots and nearly cooked through, 8 to 10 minutes.
5. Brush 2 tablespoons of the peanut sauce on the skewers and grill, turning, until lightly browned, about 2 minutes.
6. If the sauce becomes too thick to brush, thin it slightly with water.
7. Serve the chicken-and-mango skewers with lime wedges and pass the remaining peanut sauce at the table.

mango, skinless, red curry, salt, vegetable oil, lime wedges

Taken from www.foodandwine.com/recipes/chicken-red-curry-peanut-glaze (may not work)