Mango Lime Chicken Skewers (Printable View)

Grilled chicken cubes with mango, lime, peppers, and onions for a bright, juicy dish.

# What You'll Need:

→ 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 black pepper

→ Skewers

12 - 600 grams 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

# How To Make It:

01 - Combine mango, lime juice, lime zest, olive oil, honey, garlic, cumin, smoked paprika, chili flakes (if using), salt, and pepper in a blender or food processor. Blend until smooth.
02 - Reserve 1/4 cup of the marinade for basting. Place chicken cubes in a bowl or zip-top bag, pour in remaining marinade, and toss to coat. Cover and refrigerate for at least 30 minutes.
03 - Heat grill to medium-high or preheat broiler if using oven.
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. Brush with reserved marinade during the last few minutes until chicken is cooked through and lightly charred.
06 - Remove from grill, let rest for 2 minutes. Garnish with fresh cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting—your chicken stays impossibly juicy while soaking up pure tropical flavor.
  • It's the kind of dish that makes you look like you spent all day cooking when you actually spent twenty minutes prepping.
  • These skewers work for weeknight dinners or impressing a crowd, and everyone assumes you're some kind of grill master.
02 -
  • Don't skip the marinade reservation step—that raw sauce brushed on at the end is what creates the glossy, caramelized finish that makes these skewers look restaurant-quality.
  • Soaking your wooden skewers is non-negotiable; I learned this the embarrassing way when skewers caught fire at a dinner party and I had to quickly move everything to the oven.
  • The mango cubes added to the skewers stay fresher tasting if they're added last—their sweetness shines brightest when they've barely kissed the heat.
03 -
  • Don't move the skewers constantly on the grill—let them sit for 2-3 minutes between turns so they develop those beautiful caramelized edges that make everything taste more intense.
  • If your grill flares up from dripping marinade, move the skewers to a cooler part of the grill for a minute. You want char, not charcoal, and this simple move saves dinner.
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