Mango Lime Chicken Skewers (Printable Page)

Tender chicken cubes in mango-lime marinade grilled with sweet peppers and onions for a tropical flavor burst.

# 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 - 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

# Step-by-Step Guide:

01 - In a blender or food processor, combine diced mango, lime juice, lime zest, olive oil, honey, minced garlic, ground cumin, smoked paprika, optional chili flakes, salt, and black pepper. Blend until smooth.
02 - Reserve 1/4 cup of the marinade for brushing. Place chicken cubes into a bowl or zip-top bag, pour in remaining marinade, toss to coat evenly, cover, and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor.
03 - Preheat grill to medium-high heat or preheat the oven broiler if using.
04 - Thread marinated chicken cubes, 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 and brushing with reserved marinade during the last few minutes, until chicken is fully cooked and lightly charred.
06 - Remove skewers from grill, let rest for 2 minutes, garnish with fresh cilantro, and serve with lime wedges.

# Expert Tips:

01 -
  • The marinade does nearly all the heavy lifting while you prep, then transforms simple chicken into something restaurant-worthy.
  • Grilling becomes a conversation rather than a chore when skewers let you cook colorful pieces that look as good as they taste.
  • It's naturally gluten-free and dairy-free, but nobody at the table will feel like they're eating a restriction.
02 -
  • The reserved marinade is not optional; it's what builds that lacquered, glossy finish on the chicken in the final minutes, plus brushing it on when the skewer is already hot means those flavors caramelize rather than just sit on top.
  • Uniform cube sizes matter more than precision with normal cooking; a wayward smaller piece will be dry while you're still cooking the larger ones, so spend the minute cutting methodically.
03 -
  • Cut your chicken pieces uniform and slightly on the larger side of three centimeters because they shrink as they cook and smaller pieces dry out faster than you're watching.
  • Don't skip soaking wooden skewers; it takes thirty seconds of planning and makes the difference between charred edges and burnt sticks that taste like campfire.
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