Mango Lime Chicken Skewers (Printable)

Tender chicken with mango-lime marinade, grilled with peppers and onions for a tropical flavor.

# What You Need:

→ For the 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

→ For the 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

# How-To:

01 - Combine mango, lime juice, lime zest, olive oil, honey, garlic, cumin, smoked paprika, chili flakes (if using), salt, and pepper in a blender or food processor; blend until smooth.
02 - Reserve 1/4 cup of the marinade for brushing. Place the chicken cubes in a bowl or zip-top bag and pour the remaining marinade over them. Toss to coat evenly, cover, and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
03 - Heat the grill to medium-high or preheat the oven's broiler if grilling indoors.
04 - Thread marinated chicken, red and yellow bell peppers, red onion, and mango cubes alternately onto soaked wooden or metal skewers.
05 - Grill the skewers for 10 to 12 minutes, turning occasionally and brushing with reserved marinade during the last few minutes, until chicken is thoroughly cooked and lightly charred.
06 - Remove skewers from the 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 crispy golden edges that taste like summer in every bite.
  • Everything comes together in under an hour, and most of that time is just letting the chicken soak up flavor while you prep the rest.
  • It works beautifully for a weeknight dinner or a backyard gathering, and leftovers taste even better tucked into wraps the next day.
02 -
  • Don't skip reserving some marinade before it touches raw chicken, or you'll have nothing safe to brush on at the end for that final glaze.
  • If your grill runs hot, move the skewers to a cooler zone after the first sear so the outside doesn't char before the inside cooks through.
  • Cutting the chicken into even cubes is the single most important step for consistent cooking, so take an extra minute to get them all roughly the same size.
03 -
  • Let the chicken come to room temperature for about fifteen minutes before grilling so it cooks more evenly and stays juicy in the center.
  • Oil your grill grates just before adding the skewers to prevent sticking, and don't move them around too much or you'll lose those beautiful char marks.
  • If you're feeding a crowd, double the marinade and use half for chicken and half for shrimp, then let guests pick their favorite or try both.
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