Mango Lime Chicken Skewers (Printable Version)

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

# Ingredient List:

→ 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 lbs 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 Steps:

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 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, pour in the remaining marinade, and toss to coat evenly. Cover and refrigerate for at least 30 minutes up to 2 hours.
03 - Heat the grill to medium-high or preheat the broiler if using the oven.
04 - Thread marinated chicken cubes, red and yellow bell peppers, red onion chunks, and mango cubes alternately onto soaked wooden or metal skewers.
05 - Cook the skewers on the grill 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 the grill, allow to rest for 2 minutes. Garnish with fresh cilantro and serve with lime wedges.

# Expert Tips:

01 -
  • The mango-lime marinade is bright and tropical without feeling fussy or complicated to make.
  • Everything grills in under 15 minutes, so you're eating while the sun's still out.
  • It's naturally gluten-free and dairy-free, which means everyone at the table gets to enjoy it.
02 -
  • Fresh mango in the marinade is non-negotiable, because canned mango turns grainy and loses all its brightness once it's cooked.
  • Reserve that quarter cup of marinade before the raw chicken touches the rest, otherwise you'll second-guess yourself at the grill.
  • Turning the skewers frequently prevents sticking and gives you those evenly browned edges that make every bite memorable.
03 -
  • If you want more heat, chop a fresh chili and stir it into the marinade rather than using flakes, because the fresh flavor is sharper and more alive.
  • Soaking wooden skewers is boring but non-negotiable unless you want to explain charred wood to your guests.
  • You can marinate the chicken the morning before you grill, and it only gets better as it sits.
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