Smoked Chicken with Mango and Mint

1. 1

   In a small bowl whisk together vinegar, oil, and salt and pepper to taste.

2. 2

   In a resealable plastic bag combine chicken with oil mixture and marinate, chilled at least 8 hours or overnight.

3. 3

   Cut mangoes by slicing just to sides of each pit and with a 3/4-inch melon-ball cutter scoop flesh from mango halves.

4. 4

   (There should be about 48 mango pieces.)

5. 5

   Mango may be scooped 8 hours ahead and chilled, covered.

6. 6

   Just before serving, assemble hors d'oeuvres by threading 1 chicken piece, 1 mint leaf, and 1 mango piece on each pick and arrange on a platter.

7. 7

   Sprinkle hors d'oeuvres with freshly ground black pepper if desired and garnish with mint sprigs.

* Per serving · 4 servings · Values may vary.