Mango Lime Chicken Skewers (Printable)

Tender chicken with mango-lime marinade grilled alongside peppers and onions for a juicy, flavorful dish.

# 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 - ½ teaspoon chili flakes (optional)
10 - 1 teaspoon salt
11 - ½ 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

# Method:

01 - Combine mango, lime juice, lime zest, olive oil, honey, garlic, cumin, smoked paprika, chili flakes if using, salt, and black pepper in a blender. Blend until smooth.
02 - Reserve ¼ cup of marinade for basting. Place chicken cubes in a bowl or a sealable bag, add remaining marinade, toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
03 - Heat grill to medium-high or prepare broiler if using oven method.
04 - Thread marinated chicken, bell peppers, red onion, and mango cubes alternately onto pre-soaked wooden or metal skewers.
05 - Cook skewers for 10 to 12 minutes, turning occasionally and brushing with reserved marinade during the last few minutes, until chicken is cooked through and slightly charred.
06 - Remove skewers from grill and let 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 taste like vacation.
  • Everything comes together in under an hour, but it looks and tastes like you spent all day.
  • It's naturally gluten-free and dairy-free, so everyone at the table can dig in without worry.
02 -
  • If you're using wooden skewers, soak them in water for 30 minutes first or they'll catch fire on the grill.
  • Don't skip the resting step after grilling—it keeps the chicken juicy instead of leaking all over the plate.
  • Always reserve some marinade before it touches raw chicken, so you can brush it on safely at the end.
03 -
  • Use metal skewers if you have them—they conduct heat and help the chicken cook from the inside out.
  • Don't overcrowd the skewers or the chicken won't char properly, it'll just steam.
  • If your mango isn't quite ripe, a squeeze of extra lime and a pinch more honey will balance it out.
Return