Chili-Lime Mango Chicken Skewers

Recipe from OurBestBites.com

6T olive oil
¼ cup fresh lime juice
Zest of 1 lime
1 t chili powder
¼ t cayenne pepper (double that if you like spicy things!)
½ t salt
1 T sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes


Directions:
If you're using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them. Otherwise they'll fire right up on the grill!

In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne, salt and sugar. Place in a zip-lock bag and add the chicken and mangoes, stirring gently to coat with marinade. Cover and refrigerate for 2-4 hours.

Prepare grill (or indoor grill pan)

Remove the chicken and mangoes from the marinade and thread onto skewers, alternating the pieces and dividing them evenly.

*When you're making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room! The pieces threaded on should just barely touch each other, or not touch at all.

Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and cooked through, 6-10 minutes. Serve immediately. This makes quite a few skewers, but remember that each one only has a few chunks of chicken on it. So to make a meal, you'll want to plan on 3-4 skewers per person, making this recipe serve 4.

BBQ Ribs

3 1/2 pounds pork loin back ribs
1/4 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, chopped
1/2 cup cola
1 1/2 cups barbecue sauce

1. Spray inside of 4- to 5-quart slow cooker with cooking spray.
2. Remove inner skin from ribs. Mix brown sugar, salt, pepper, and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layers ribs in slow cooker. Pour cola over ribs.
3. Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.
4. Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Pork Chops & Potatoes

This is ALL done on your BBQ Outside--Easy Clean up!!!!!

Season pork chops with salt, pepper and Lawry's Season Salt. If frozen--season it and thaw in the refridgerator for a day.

Cube raw potatoes--you can peel if you prefer--salt and pepper and add Lawry's season salt---spray tin foil and put potatoes on foil.

Add frozen corn with the potatoes. Wrap up potatoes and corn in foil and double wrap it.

Heat BBQ up to med high heat and place potatoes in foil on the BBQ--let cook for about 15 minutes and then flip it--at that point put your pork chops on. Cook pork chops on a little above medium heat for about 6 to 7 minutes and then flip. About 7 minutes later pork chops and potatoes should be done.Take cookie sheet out and dump potaotes out of the tin foil and take you meat inside.

Walla--dinner's ready and no dishes to be done!! I LOVE THIS MEAL!!!