Save One sticky August evening, I stood barefoot on the back deck, tongs in hand, watching smoke curl off the grill. My neighbor had dropped off a bag of overripe mangoes that morning, and I had no plan except to keep them from the compost bin. I squeezed lime over chicken cubes, tossed in honey and a ripe mango I'd blended down, and threaded everything onto skewers with peppers still warm from the garden. The smell that rose from the grill—sweet, tangy, charred—made my kids come running before I even called them.
I made these skewers for a birthday cookout the following month, doubling the batch and setting up a little assembly station so guests could thread their own. My friend Sarah, who claimed she didn't like fruit in savory dishes, went back for thirds. She stood by the grill, lime wedge in hand, admitting she'd been wrong about mango all along. That night, the skewers disappeared faster than anything else on the table, and I learned that sometimes the best recipes are the ones born from a bag of fruit you almost threw away.
Ingredients
- Ripe mango: The sweeter and softer it is, the smoother your marinade will be, so press gently near the stem and choose one that gives just a little.
- Fresh lime juice and zest: Bottled juice won't give you the same bright punch, and the zest adds a floral note that makes the whole dish sing.
- Olive oil: It helps the marinade cling to the chicken and keeps everything from sticking to the grill grates.
- Honey: This is what caramelizes on the heat, creating those sweet, crispy edges everyone fights over.
- Garlic, cumin, and smoked paprika: These three give the marinade warmth and depth without overpowering the mango.
- Chicken breasts: Cut them into even cubes so they cook at the same rate, and don't trim away every bit of fat or they'll dry out.
- Bell peppers and red onion: They soften and char beautifully, adding color and a slight sweetness that balances the tangy marinade.
- Fresh mango cubes: Threading these onto the skewers gives you little bursts of juicy fruit between bites of chicken.
- Cilantro and lime wedges: A handful of fresh herbs and a squeeze of lime at the end brighten everything up just before serving.
Instructions
- Blend the marinade:
- Toss mango, lime juice, zest, olive oil, honey, garlic, cumin, paprika, chili flakes, salt, and pepper into a blender and run it until completely smooth. The color should be bright orange and the texture like a thick smoothie.
- Marinate the chicken:
- Pour most of the marinade over the chicken cubes, saving a quarter cup for later brushing, then toss everything together until every piece is coated. Cover and let it sit in the fridge for at least thirty minutes, or up to two hours if you want deeper flavor.
- Preheat the grill:
- Get your grill to medium-high heat, hot enough that you can only hold your hand over it for a few seconds. If you're using the broiler, set the rack about six inches from the heat source.
- Thread the skewers:
- Alternate chicken, peppers, onion, and mango cubes onto skewers, leaving a little space between each piece so the heat can reach all sides. If you're using wooden skewers, make sure they've soaked in water for half an hour so they don't catch fire.
- Grill until charred:
- Lay the skewers on the grill and cook for ten to twelve minutes, turning them every few minutes and brushing with the reserved marinade near the end. You want the chicken cooked through and the edges caramelized with dark golden spots.
- Rest and serve:
- Pull the skewers off the heat and let them sit for two minutes so the juices settle back into the meat. Scatter cilantro over the top and serve with lime wedges on the side for squeezing.
Save The first time I served these, my daughter picked all the mango cubes off her skewer and ate them first, then went back for the chicken. My son did the opposite, saving the fruit for last like dessert. Watching them negotiate trades across the table, I realized this recipe had become more than dinner. It was the thing that got everyone outside together, talking and laughing while the sun went down and the grill ticked as it cooled.
What to Serve Alongside
Coconut rice is my favorite pairing because it soaks up any marinade that drips off the skewers, and the mild sweetness echoes the mango without competing. A crisp green salad with lime vinaigrette keeps things light, or you can go heartier with roasted sweet potatoes if you want something more filling. I've also served these with warm tortillas and a quick slaw, turning the whole meal into a build-your-own taco situation that everyone loves.
How to Store and Reheat
Leftover skewers keep in the fridge for up to three days in an airtight container, and they're fantastic cold in a wrap or chopped over greens. If you want to reheat them, a hot skillet works better than the microwave because it crisps up the edges again without drying out the chicken. I don't recommend freezing these once cooked, but you can freeze the marinated raw chicken for up to a month and thaw it overnight before threading and grilling.
Simple Swaps and Variations
Shrimp works beautifully in place of chicken and cooks even faster, usually in about six minutes total, so watch them closely. Firm tofu cubes are a great plant-based option if you press them well and give them the full two-hour marinate to soak up all that flavor. If mangoes aren't in season, try peaches or pineapple for a similar sweetness, though the marinade won't be quite as smooth.
- Add a finely chopped fresh chili to the marinade if you want real heat that builds with each bite.
- Swap smoked paprika for regular if you prefer a milder, less smoky flavor profile.
- Use metal skewers if you grill often, they're reusable and you never have to remember to soak them.
Save These skewers have become my go-to whenever I want something that feels special without a lot of fuss. They taste like vacation, smell like celebration, and somehow always bring people together around the grill.
Recipe Help & Answers
- → How long should the chicken marinate?
For best results, marinate the chicken for at least 30 minutes, up to 2 hours for deeper flavor absorption.
- → Can I use other proteins besides chicken?
Yes, shrimp or tofu can be substituted for chicken, adjusting cooking time as needed.
- → What type of skewers work best?
Wooden or metal skewers both work well; if using wooden ones, soak them in water for 30 minutes to prevent burning.
- → How do I achieve the perfect char on the skewers?
Grill over medium-high heat, turning occasionally and brushing with reserved marinade for moist, lightly charred pieces.
- → Are there any dietary considerations?
This dish is naturally gluten-free and dairy-free, making it suitable for various dietary preferences.