Save I threw together these skewers on a whim one Saturday when my neighbor brought over a basket of mangoes from her tree. The fruit was so ripe I could smell it from across the kitchen, and I wanted something lighter than the usual barbecue fare. What started as an experiment turned into the dish everyone now requests whenever I fire up the grill.
The first time I served these at a backyard gathering, my friend's eight-year-old asked if she could eat the mango chunks off every skewer before touching the chicken. I took it as a compliment. By the end of the night, even the pickiest eaters had gone back for seconds, and I had three people texting me for the recipe before I'd finished washing the grill grates.
Ingredients
- Ripe mango: The riper, the better. A mango that feels slightly soft and smells sweet near the stem will blend into a silky marinade and caramelize beautifully on the grill.
- Fresh lime juice and zest: Bottled juice won't give you the same brightness. Zest the lime before juicing it, and you'll get those tiny bursts of citrus oil that make the marinade sing.
- Olive oil: Helps the marinade cling to the chicken and keeps everything moist under high heat.
- Honey: Balances the tartness and encourages a subtle char without burning. If you only have maple syrup, it works in a pinch.
- Garlic, cumin, smoked paprika: These three create a warm, slightly smoky backbone that keeps the sweetness from taking over.
- Chili flakes: Optional, but a small pinch adds a gentle heat that lingers pleasantly without overwhelming.
- Chicken breasts: Cut them into uniform cubes so they cook evenly. I've also used thighs, which stay juicier but take an extra minute or two on the grill.
- Bell peppers and red onion: They char at the edges and add color and crunch. Yellow and red peppers are sweeter than green, which suits this dish better.
- Fresh cilantro and lime wedges: A handful of chopped cilantro and a squeeze of lime right before serving brightens everything up.
Instructions
- Blend the marinade:
- Drop the mango, lime juice, zest, olive oil, honey, garlic, and spices into a blender and let it run until you have a smooth, vibrant orange puree. The smell alone will make you hungry.
- Marinate the chicken:
- Pour most of the marinade over the chicken cubes, saving a quarter cup in a small bowl for later. Toss everything together, cover, and let it sit in the fridge for at least thirty minutes. An hour is even better if you have the time.
- Preheat your grill:
- Get it to medium-high heat so you hear a sizzle the moment the skewers touch the grates. If you're using a broiler, set the rack about six inches from the heat source.
- Thread the skewers:
- Alternate chicken, peppers, onion, and mango cubes in whatever order makes you happy. I like starting and ending with chicken so nothing slides off.
- Grill and brush:
- Lay the skewers on the grill and turn them every few minutes, brushing with the reserved marinade during the last couple of minutes. You want golden edges and a bit of char, about ten to twelve minutes total.
- Rest and garnish:
- Let the skewers sit for a minute or two off the heat, then scatter cilantro over the top and serve with lime wedges on the side.
Save One evening I made a double batch of these for a potluck, and someone asked if I'd ever considered opening a food truck. I laughed it off, but the compliment stuck with me longer than I expected. There's something about a simple dish that makes people feel generous with their praise, and that's become one of my favorite things about cooking.
Variations Worth Trying
I've swapped chicken for shrimp when I want something quicker, and the marinade works just as well. Shrimp only need about five minutes on the grill, so keep an eye on them. Tofu cubes are another option if you press them first to get rid of excess water, and they soak up the marinade like little sponges.
What to Serve Alongside
Coconut rice is my go-to because it echoes the tropical vibe without competing for attention. A simple green salad with a lime vinaigrette keeps things light, and if you want something heartier, grilled corn on the cob with a sprinkle of chili powder fits right in.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. I usually pull the chicken and vegetables off the skewers before storing them, which makes reheating easier. A quick minute in the microwave or a few minutes in a hot pan brings everything back to life, though the char won't be quite as crisp.
- Reheat gently to avoid drying out the chicken.
- Add a squeeze of fresh lime juice after reheating to wake up the flavors.
- If freezing, do it before grilling and thaw overnight in the fridge before cooking.
Save Every time I make these, I'm reminded that the best recipes are the ones that feel effortless but still manage to impress. I hope these skewers become a regular in your kitchen, too.
Recipe Help
- → How long should the chicken marinate?
Marinate the chicken for at least 30 minutes, but up to 2 hours for deeper flavor absorption.
- → Can I use wooden skewers for grilling?
Yes, soak wooden skewers in water for 30 minutes beforehand to prevent burning during grilling.
- → What sides pair well with these chicken skewers?
Serve with coconut rice, a fresh green salad, or grilled vegetables for a balanced meal.
- → Is it possible to add heat to the marinade?
Absolutely, adding finely chopped chili or chili flakes to the marinade will add a pleasant spicy kick.
- → Can I substitute chicken with another protein?
Yes, shrimp or tofu can be used as alternatives while maintaining the marinade’s vibrant flavors.