Mango Lime Chicken Skewers (Printable Version)

Tender chicken marinated in mango-lime sauce, grilled with sweet peppers and onions for a vibrant summer meal.

# Components:

→ 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 - 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

# Preparation steps:

01 - Combine mango, lime juice, lime zest, olive oil, honey, garlic, cumin, smoked paprika, chili flakes if desired, salt, and black pepper in a blender or food processor. Blend until smooth.
02 - Reserve 1/4 cup of the marinade. Place chicken cubes in a bowl or zip-top bag, pour remaining marinade over the chicken, and toss to coat. Refrigerate covered for at least 30 minutes or up to 2 hours.
03 - Heat grill to medium-high or preheat the broiler if using an oven.
04 - Thread marinated chicken, red and yellow bell peppers, red onion, 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 fully cooked and lightly charred.
06 - Remove skewers from grill, rest for 2 minutes. Garnish with fresh cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The mango marinade caramelizes on the grill, creating sweet charred edges that contrast beautifully with the tangy lime.
  • Everything comes together in under an hour, including marinating time, so its fast enough for a weeknight but impressive enough for guests.
  • The skewers look vibrant and colorful on the plate, and people always think you spent way more effort than you did.
02 -
  • If you skip soaking wooden skewers, they will char and splinter on the grill, so give them at least 30 minutes in water.
  • Dont marinate the chicken longer than two hours or the lime acid will start to break down the texture and make it mushy.
  • Always reserve some marinade before it touches raw chicken, using contaminated marinade as a finishing glaze is a food safety mistake.
03 -
  • Use a meat thermometer to check for 165°F (74°C) at the thickest part of the chicken, especially if your pieces are uneven.
  • For a smoky depth, toss a handful of soaked wood chips onto the coals or into a smoker box if you have a gas grill.
  • If the mango youre using isnt quite ripe enough, add an extra teaspoon of honey to balance the tartness.
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