Save to Pinterest I stumbled onto this recipe during a particularly humid July afternoon when the thought of turning on the oven made me want to flee the kitchen entirely. I had two mangoes sitting on the counter, golden and fragrant, and a package of chicken thawing in the fridge. The grill was already hot from lunch, so I grabbed a lime, a few peppers, and decided to wing it. What came off those grates an hour later tasted like vacation on a stick.
The first time I made these for friends, I watched them pull the skewers apart with their hands, juice running down their wrists, laughing about needing more napkins. One friend asked if I'd used pineapple, and I realized the mango had transformed so completely on the grill that it tasted like something entirely new. That night, the recipe earned a permanent spot in my rotation.
Ingredients
- Ripe mango: The backbone of the marinade, it needs to be soft enough to blend smooth but not mushy or fermented.
- Fresh lime juice and zest: Zest adds aromatic oils that juice alone cant deliver, so don't skip it even if you're tempted.
- Olive oil: Helps the marinade cling to the chicken and keeps everything moist on the grill.
- Honey: Balances the acidity and encourages that gorgeous char without burning too fast.
- Garlic, cumin, smoked paprika: These build depth and warmth beneath the fruit, turning the marinade into something savory and complex.
- Chili flakes: Optional, but a pinch wakes up the sweetness and keeps things interesting.
- Chicken breasts: Cut them into even cubes so they cook at the same rate and stay juicy.
- Bell peppers and red onion: They char beautifully and add color, crunch, and a slight sweetness that mirrors the mango.
- Extra mango cubes: Threading them onto the skewers gives you little pockets of caramelized fruit between the chicken.
- Fresh cilantro and lime wedges: The final burst of freshness that pulls everything together at the table.
Instructions
- Blend the marinade:
- Toss the mango, lime juice, zest, oil, honey, garlic, and spices into a blender and let it run until the mixture is silky and fragrant. You should be able to smell the lime and paprika even before you open the lid.
- Marinate the chicken:
- Set aside a quarter cup of the marinade for brushing later, then pour the rest over your chicken cubes and toss until every piece is coated. Let it sit in the fridge for at least thirty minutes, though two hours will give you deeper flavor.
- Preheat the grill:
- Get your grill to medium-high heat, or if you're using the oven, switch the broiler on. You want enough heat to char the edges without drying out the chicken.
- Assemble the skewers:
- Thread chicken, peppers, onion, and mango cubes onto skewers in whatever pattern makes you happy. I like to alternate colors for visual appeal, but function beats form here.
- Grill and baste:
- Lay the skewers on the grill and turn them every few minutes, brushing with reserved marinade in the final moments. They're done when the chicken is cooked through and you see caramelized edges, usually ten to twelve minutes.
- Rest and serve:
- Pull them off the heat and let them rest for two minutes. Scatter cilantro over the top and serve with lime wedges for squeezing.
Save to Pinterest There's something about eating food off a stick that makes people relax. I've served these at backyard dinners where conversation slowed down and everyone just focused on the grill marks and the way the mango melted into the chicken. It's the kind of dish that doesn't need much explanation, just a plate and maybe a cold drink nearby.
What to Serve Alongside
Coconut rice is my go-to pairing because it echoes the tropical vibe without competing for attention. A simple green salad with a lime vinaigrette works too, or you can go minimal with grilled corn and nothing else. The skewers are bold enough to stand alone, so don't overthink it.
How to Adjust the Heat
The chili flakes are listed as optional, but I almost always add them because the sweetness can feel one-note without a little kick. If you want more heat, throw a chopped fresh chili into the marinade or serve the skewers with a spicy dipping sauce on the side. You can also dial it back entirely and let the mango and lime do all the talking.
Storage and Swaps
Leftovers keep in the fridge for up to three days and reheat surprisingly well in a hot skillet. You can also pull the chicken and vegetables off the skewers and toss them into a wrap or over rice. If chicken isn't your thing, shrimp cooks even faster and soaks up the marinade beautifully, and cubed firm tofu works for a plant-based version.
- Marinate shrimp for only fifteen minutes or it'll turn mushy.
- Press tofu well before marinating so it absorbs the flavors instead of just sitting in liquid.
- Leftover marinade can be simmered into a glaze if you have extra time and want to drizzle it over the finished skewers.
Save to Pinterest This is the kind of recipe that makes summer feel a little longer, even when the nights start cooling off. Keep it in your back pocket for the next time you want something that tastes like effort but really isn't.
Recipe FAQs
- → How long should I marinate the chicken?
For best flavor, marinate the chicken at least 30 minutes, up to 2 hours for deeper infusion.
- → Can I use different vegetables on the skewers?
Yes, vegetables like zucchini or cherry tomatoes can be added or substituted for peppers and onion.
- → What is the best grilling method for these skewers?
Grill over medium-high heat, turning occasionally and brushing with reserved marinade for juicy, charred results.
- → How can I add extra heat to the marinade?
Add finely chopped chili or increase chili flakes to the marinade for a spicier profile.
- → Are wooden skewers suitable for grilling?
Yes, but soak wooden skewers in water for 30 minutes before grilling to prevent burning.