Save Pin I stumbled onto this recipe one July afternoon when I had a mango too ripe to slice neatly and chicken that needed using. Instead of reaching for the usual lemon and herbs, I blended the mango with lime and let it work its magic. The kitchen smelled like vacation, and by the time those skewers hit the grill, I knew I'd found something special.
The first time I made these for friends, they appeared at the grill before I even announced dinner. The smell of charred mango and lime pulled them right out of their lawn chairs. We ate standing up, lime juice dripping down our wrists, and nobody minded one bit.
Ingredients
- Ripe mango: Use one that yields slightly to pressure but isn't mushy, it should smell sweet at the stem. If it's too firm, the marinade won't blend smoothly.
- Fresh lime juice and zest: Bottled juice won't give you the same brightness, and the zest adds oils that make the whole thing pop.
- Olive oil: Helps the marinade cling to the chicken and keeps it moist on the grill without feeling greasy.
- Honey: Balances the acidity and encourages those beautiful caramelized spots when the skewers cook.
- Garlic, cumin, and smoked paprika: This trio builds warmth and depth without overpowering the fruit.
- Chili flakes: Optional, but a pinch adds a gentle kick that plays nicely with the sweetness.
- Chicken breasts: Cut them into evenly sized cubes so everything cooks at the same rate and stays tender.
- Bell peppers and red onion: They soften on the grill and pick up a light char that contrasts beautifully with the juicy chicken.
- Additional mango cubes: Threading them onto the skewers gives you little pockets of warm, jammy sweetness.
- Fresh cilantro and lime wedges: A handful of cilantro and a squeeze of lime at the end brighten everything up right before serving.
Instructions
- Blend the marinade:
- Toss the mango, lime juice, zest, olive oil, honey, garlic, cumin, paprika, chili flakes, salt, and pepper into a blender and run it until completely smooth. It should look creamy and smell like sunshine.
- Marinate the chicken:
- Pour most of the marinade over the chicken cubes, saving about a quarter cup in a small bowl for later. Toss everything together, cover, and let it sit in the fridge for at least half an hour.
- Preheat your grill:
- Get your grill or grill pan to medium-high heat so it's ready when you are. If you're using wooden skewers, soak them in water now to keep them from scorching.
- Thread the skewers:
- Alternate chicken, peppers, onion, and mango cubes onto each skewer, keeping everything snug but not crammed. You want a little space for heat to circulate.
- Grill the skewers:
- Lay them on the grill and let them cook for 10 to 12 minutes, turning every few minutes. Brush with the reserved marinade in the last couple minutes for extra glaze and flavor.
- Rest and serve:
- Pull the skewers off the heat and let them rest for a moment. Scatter cilantro over the top and serve with lime wedges on the side.
Save Pin There's something about eating food off a stick that makes people happy. I've served these at birthday cookouts and quiet Tuesday dinners, and every time, the skewers disappear faster than anything else on the table. It's become my go-to when I want something that feels celebratory without any fuss.
Grilling Tips
If you don't have a grill, your oven broiler works beautifully. Just set the rack about six inches from the heat and keep an eye on them, turning once halfway through. The mango marinade caramelizes just as well indoors, and your kitchen will smell amazing.
Serving Suggestions
I love these over coconut rice, where the sweet marinade mingles with the creamy grains. A simple green salad with a citrus vinaigrette keeps things light, or you can pile them onto warm flatbread with a dollop of yogurt and fresh herbs for a handheld meal that feels like a tropical escape.
Make It Your Own
This recipe is forgiving and welcomes improvisation. Swap the chicken for shrimp if you want something quicker, or use firm tofu for a plant-based version that soaks up the marinade just as eagerly. You can also adjust the heat level by adding a fresh chili to the blender or leaving the flakes out entirely.
- Add a finely chopped fresh chili to the marinade if you want more heat without changing the sweetness.
- Try this with pineapple chunks instead of mango for a slightly tangier, more tropical vibe.
- Leftover skewers are excellent chopped up and tossed into grain bowls or wraps the next day.
Save Pin These skewers have a way of turning an ordinary evening into something memorable. Make them once, and they'll find their way onto your table all summer long.
Questions & Answers
- → What is the best way to marinate the chicken cubes?
Blend mango, lime juice, lime zest, olive oil, honey, garlic, cumin, paprika, chili flakes, salt, and pepper until smooth. Toss chicken cubes in the marinade and refrigerate for at least 30 minutes for optimal flavor absorption.
- → How can I prevent wooden skewers from burning on the grill?
Soak wooden skewers in water for at least 30 minutes before threading the ingredients. This reduces burning and helps maintain their integrity during grilling.
- → Can I use other proteins instead of chicken?
Yes, shrimp or tofu work well as alternatives. Adjust cooking times accordingly to ensure they are cooked through and tender.
- → What sides pair well with these skewers?
Coconut rice and fresh green salads complement the tropical flavors of the skewers, balancing the meal with light and vibrant accompaniments.
- → How do I achieve a smoky flavor on the grill?
Use a medium-high heat grill and turn the skewers occasionally while brushing with reserved marinade. This helps caramelize the marinade and adds a smoky charred finish.