Save I was grilling corn one August evening when my neighbor leaned over the fence and asked what smelled so good. It wasn't the corn—it was these skewers, sticky with mango and lime, sizzling over the coals. She ended up staying for dinner, and now she texts me every summer asking when I'm making them again. That's the kind of recipe this is—the kind that makes people linger.
The first time I made these, I was trying to use up a mango that was about to turn. I tossed it in the blender with lime and whatever spices I had, and honestly, I wasn't expecting much. But the second those skewers hit the grill, I knew I'd stumbled onto something. My kids, who usually pick at anything green, ate the peppers without complaint. My husband went back for thirds. I've been making them ever since, tweaking the heat, playing with the char, and they just keep getting better.
Ingredients
- Ripe mango: This is the heart of the marinade, so choose one that gives slightly when you press it—too firm and it won't blend smooth, too soft and it turns watery.
- Fresh lime juice and zest: The zest is where the magic lives, bright and floral, cutting through the sweetness with just the right amount of tang.
- Honey: It helps the marinade cling to the chicken and caramelize beautifully on the grill.
- Garlic, cumin, and smoked paprika: These build depth and warmth, turning a simple marinade into something that tastes layered and intentional.
- Chili flakes: Optional, but I always add them—just a pinch brings the whole thing to life without overwhelming the fruit.
- Chicken breasts: Cut them into even cubes so everything cooks at the same rate, no dry edges or raw centers.
- Bell peppers and red onion: They soften and sweeten on the grill, soaking up the marinade and adding color to every skewer.
- Extra mango cubes: Threading fresh mango onto the skewers gives you bursts of cool sweetness against the charred chicken.
- Cilantro and lime wedges: A handful of fresh herbs and a squeeze of lime at the end brighten everything up and make it feel complete.
Instructions
- Blend the marinade:
- Toss the mango, lime juice, zest, olive oil, honey, garlic, and spices into a blender and let it run until it's silky smooth. The smell alone will make you hungry.
- Marinate the chicken:
- Pour most of the marinade over the chicken cubes, saving a little for later brushing. Let it sit in the fridge for at least 30 minutes—this is when the flavors really soak in.
- Preheat the grill:
- Get your grill nice and hot, medium-high heat, so the chicken gets those dark, caramelized lines without drying out.
- Thread the skewers:
- Alternate chicken, peppers, onion, and mango cubes on each skewer. Make sure everything's snug but not squished—air flow helps them cook evenly.
- Grill and baste:
- Lay the skewers on the grill and turn them every few minutes, brushing with the reserved marinade near the end. You're looking for golden char and juices that run clear, about 10 to 12 minutes total.
- Rest and serve:
- Pull them off the heat and let them rest for a minute or two. Scatter cilantro over the top and serve with lime wedges for squeezing.
Save I brought these to a backyard potluck last summer, and they were gone before the burgers even came off the grill. Someone asked if I catered, and I just laughed. It's funny how something this simple can make you feel like a hero. I think it's the mango—it surprises people, in the best way.
What to Serve Alongside
These skewers are bold enough to stand alone, but they love company. I usually serve them with coconut rice, the kind that soaks up all the drippy marinade, or a crunchy green salad with a ginger lime dressing. Grilled pineapple on the side is almost too much sweetness, but in a good way. If you want to keep it light, just some steamed jasmine rice and a handful of fresh herbs will do the trick.
How to Store and Reheat
Leftovers keep in the fridge for up to three days in an airtight container. I like to pull the chicken and veggies off the skewers and toss them into a wrap or over greens for lunch. If you want to reheat them, a quick stint in a hot skillet works better than the microwave—it brings back some of that char and keeps the chicken from turning rubbery. You can also eat them cold, straight from the fridge, which I've done more times than I'll admit.
Ways to Mix It Up
Once you get the hang of the marinade, you can swap the protein however you like. Shrimp cooks even faster and soaks up the mango lime flavor beautifully. Firm tofu works if you press it well and let it marinate for an hour. I've even used pork tenderloin cubes, which turn out sweet and smoky. You can also add pineapple chunks or zucchini to the skewers, depending on what's in the fridge.
- For extra heat, finely chop a fresh chili and blend it into the marinade.
- Try swapping honey for maple syrup if you want a deeper, earthier sweetness.
- If you don't have a grill, a hot cast iron grill pan or even the oven broiler will work just fine.
Save This recipe has become my go-to whenever I want something that feels special without the fuss. It's bright, it's easy, and it never fails to make people smile.
Recipe Guide
- → How long should the chicken marinate?
Marinate the chicken for at least 30 minutes to allow the mango-lime flavors to penetrate. Up to 2 hours can intensify the taste.
- → Can I use wooden skewers for grilling?
Yes, soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
- → What sides pair well with these skewers?
Coconut rice or a fresh green salad complement the vibrant flavors and balance the dish.
- → Can I substitute the chicken with other proteins?
Chicken can be replaced with shrimp or tofu for variation while maintaining the marinade’s juicy flavor.
- → How do I add extra heat to the marinade?
Adding finely chopped chili flakes or fresh chili to the marinade can increase the spiciness according to taste.