Island Chicken Appetizer
3 garlic cloves, minced
2 inches fresh ginger, minced
1/2 mango, minced
1/3 teaspoon salt
3 tablespoons light rum
1 tablespoon olive oil
2 chicken breast halves, cut into large cubes
2 1/2 mangoes, cut into 1 cubes
1 pint cherry tomatoes
1 ounce fresh cilantro (or more to taste)
Combine minced garlic, ginger and mango on a cutting board and mince together with the salt to form a paste. Scrape mixture into a glass or pottery bowl and whisk in the oil. Add rum and combine until smooth. Add the chicken chunks and toss together well. Refrigerate overnight, covered. Toss every hour while you are awake, at least 3 times.
Light the barbeque grill. Place the marinated chicken on long skewers. Brush the chicken with some of the marinade. When the fire is ready, cook the chicken on all sides until about half done. Remove to a platter and brush on more marinade.
When cool enough to handle, remove from long skewers. On short individual skewers, alternate chicken, mango chunks and tomatoes. Brush all with marinade. Return to grill and cook on all sides until done.
Arrange on a platter and garnish with cilantro.