Mango Lime Chicken Skewers (Printable)

Tender chicken cubes with mango-lime marinade, grilled alongside colorful peppers and onions for a fresh, tropical taste.

# 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

# 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 resealable bag and pour in the remaining marinade. Toss to coat evenly, cover, and refrigerate for at least 30 minutes up to 2 hours.
03 - Heat grill to medium-high or preheat the broiler if using the oven.
04 - Thread marinated chicken, red and yellow bell peppers, red onion, 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 in the final minutes, until chicken is cooked through and lightly charred.
06 - Remove skewers from grill and rest for 2 minutes. Garnish with fresh cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The mango sweetness keeps the chicken incredibly tender and juicy, so there's no dry meat to apologize for.
  • It comes together in under an hour from fridge to table, which means you can actually enjoy your guests instead of being stuck cooking.
  • The spices and lime give you that restaurant-quality tropical flavor that makes people think you fussed way more than you actually did.
02 -
  • If you marinade the chicken for longer than two hours, the lime juice can start to break down the meat in an odd way—set a timer so you get tenderness but not mushiness.
  • The reserved marinade is non-negotiable because those last few minutes of brushing create the glossy, caramelized exterior that makes people close their eyes when they bite down.
  • Wooden skewers must soak or they will catch fire and taste awful, but once they're soaked, they're actually better than metal because they're easier to hold.
03 -
  • If you're cooking for a crowd, assemble skewers just before grilling so the chicken doesn't sit in marinade too long and become mealy.
  • Watch the grill the whole time instead of stepping inside—those few minutes where you catch the moment of perfect char make all the difference between good and memorable.
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