These brochettes can be cooked a day in advance and refrigerated; bring to room temperature, then garnish and serve. The longer the chicken marinates, the better it tastes. Soak bamboo skewers at least one hour before grilling.
Servings: Makes 32 brochettes.
Ingredients 1 ripe mango , cut into chunks1 ripe banana , cut into chunks1/3 cup packed brown sugar4 cloves garlic1 tablespoon kosher salt2 teaspoons chili or ancho chili powder1/2 teaspoon ground white pepper1/2 cup fresh lime juice1/2 cup tequila (white or dark)4 pounds skinless boneless chicken breasts2 limes , halved2 tablespoons pink peppercorns , crushed1/4 cup roasted pumpkin seeds , coarsely choppedCilantro sprigs, for garnish
In a blender or food processor with knife blade attached, puree mango, banana, brown sugar, garlic, salt, chili powder and white pepper until smooth. Add lime juice and tequila and process until blended.
Cut chicken breasts crosswise on a slight diagonal into 3/4-inch-wide strips. Divide between 2 plastic refrigerator bags; add 1 cup marinade to each bag and seal. Turn bags to coat chicken evenly. Refrigerate 2 to 4 hours. While chicken marinates, cover and refrigerate remaining marinade.
In a small saucepan, bring reserved marinade to a boil; reduce heat and simmer 5 minutes, stirring occasionally. Strain through a fine sieve into a bowl.
Drain chicken in a colander. Thread onto presoaked bamboo skewers. Spray a grill pan with nonstick spray and heat until hot. Grill chicken skewers in batches, about 2 minutes per side, or until cooked through. Or broil skewers 4 minutes, turning once halfway through. Arrange on platters. Hit chicken with a squeeze of lime. Drizzle with cooked marinade; sprinkle with peppercorns and pumpkin seeds. Garnish with cilantro sprigs.