Mango Lime Chicken Skewers (Printable)

Chicken cubes marinated in mango-lime sauce, grilled with sweet peppers and onions for a vibrant dish.

# Ingredient List:

→ Marinade

01 - 1 large ripe mango, peeled and diced
02 - 2 tablespoons fresh lime juice
03 - 2 teaspoons lime zest
04 - 2 tablespoons olive oil
05 - 2 tablespoons honey
06 - 2 cloves garlic, minced
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon chili flakes (optional)
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper

→ Skewers

12 - 1.3 pounds boneless, skinless chicken breasts, cut into 1.25-inch cubes
13 - 1 red bell pepper, cut into 1.25-inch pieces
14 - 1 yellow bell pepper, cut into 1.25-inch pieces
15 - 1 small red onion, cut into chunks
16 - Mango cubes from 1 additional ripe mango
17 - Fresh cilantro, for garnish
18 - Lime wedges, for serving

# Steps:

01 - In a blender or food processor, combine diced mango, lime juice, lime zest, olive oil, honey, minced garlic, ground cumin, smoked paprika, chili flakes (if using), salt, and black pepper. Blend until smooth.
02 - Reserve 1/4 cup of the marinade for basting. Place chicken cubes in a bowl or resealable bag, add remaining marinade, and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
03 - Preheat grill to medium-high heat or set oven broiler if grilling indoors.
04 - Thread marinated chicken, red and yellow bell peppers, red onion chunks, and mango cubes alternately onto soaked wooden or metal skewers.
05 - Grill skewers for 10 to 12 minutes, turning occasionally. During the last few minutes, brush with the reserved marinade until chicken is cooked through and lightly charred.
06 - Remove skewers from grill and let rest for 2 minutes. Garnish with fresh cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The mango marinade caramelizes beautifully on the grill, creating sweet, smoky edges that contrast perfectly with the bright lime.
  • Everything comes together in about half an hour of active work, and the skewers look impressive enough for company but easy enough for a Tuesday.
  • Its naturally gluten-free and dairy-free, so it fits into almost any summer menu without fuss.
02 -
  • If you're using wooden skewers, soak them in water for thirty minutes before threading or they'll catch fire on the grill.
  • Don't brush the reserved marinade onto the chicken until the last few minutes of cooking, or the sugars in the honey and mango will burn before the meat is done.
  • Cutting the chicken into even cubes is non-negotiable if you want them all to finish at the same time.
03 -
  • Use a ripe mango that gives slightly when you press it, the flavor difference between under-ripe and perfectly ripe is huge.
  • If your grill runs hot, move the skewers to a cooler zone after the initial sear so the chicken finishes cooking without burning.
  • Metal skewers conduct heat and cook the chicken faster from the inside, but wooden ones are fine if you remember to soak them.
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