Mango Lime Chicken Skewers (Printable)

Chicken cubes marinated in mango and lime, grilled with peppers and onions for a vibrant summer dish.

# 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 ground black pepper

→ Skewers

12 - 600 grams (1.3 lbs) boneless, skinless chicken breasts, cut into 1.25 inch (3 cm) cubes
13 - 1 red bell pepper, cut into 1.25 inch (3 cm) pieces
14 - 1 yellow bell pepper, cut into 1.25 inch (3 cm) 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

# Directions:

01 - Combine diced mango, fresh lime juice, lime zest, olive oil, honey, minced garlic, ground cumin, smoked paprika, optional chili flakes, salt, and black pepper in a blender or food processor. Blend until smooth.
02 - Reserve 1/4 cup of the marinade for basting. Place chicken cubes in a bowl or zip-top bag, add remaining marinade, and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
03 - Preheat grill to medium-high heat or set oven broiler if grilling indoors.
04 - Alternate threading marinated chicken, red and yellow bell peppers, red onion, and mango cubes onto soaked wooden or metal skewers.
05 - Grill skewers for 10 to 12 minutes, turning occasionally and brushing with reserved marinade during the final minutes, until chicken is thoroughly cooked and lightly charred.
06 - Remove skewers from grill and let rest for 2 minutes. Garnish with fresh cilantro and serve with lime wedges.

# Expert Tips:

01 -
  • The marinade does double duty keeping the chicken juicy while infusing it with bright tropical flavor
  • Everything cooks on one skewer so your protein and veggies are done at the same time
  • The sweet mango balances the smoky grill char in a way that makes people ask for seconds
02 -
  • I once skipped reserving marinade for brushing and regretted it. That final glaze adds so much flavor and helps develop those gorgeous grill marks.
  • Over-marinating chicken in acidic ingredients can make the texture mushy. Thirty minutes to two hours is the sweet spot.
03 -
  • Pat the chicken cubes dry before adding them to the marinade. This helps the sauce cling better and promotes more even browning.
  • If you are short on time, cut the chicken and vegetables slightly smaller. They will cook faster and you can reduce the grilling time by a few minutes.
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