Mango Lime Chicken Skewers (Printable)

Tender chicken cubes glazed with mango lime, grilled alongside colorful peppers and onions.

# What You 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, chunked
16 - Mango cubes from 1 additional ripe mango
17 - Fresh cilantro for garnish
18 - Lime wedges for serving

# How-To Steps:

01 - Combine diced mango, lime juice, lime zest, olive oil, honey, 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 sealable bag, add remaining marinade, toss to coat, cover, and refrigerate for 30 minutes to 2 hours.
03 - Heat grill to medium-high or preheat broiler if using oven.
04 - Thread marinated chicken, red and yellow bell peppers, red onion chunks, and mango cubes alternately onto soaked wooden or metal skewers.
05 - Cook skewers for 10 to 12 minutes, turning occasionally and brushing with reserved marinade during final minutes, until chicken is fully cooked and slightly charred.
06 - Remove skewers from grill, rest for 2 minutes, then garnish with fresh cilantro and serve alongside lime wedges.

# Expert Tips:

01 -
  • The marinade does all the heavy lifting, turning simple chicken into something that tastes like you spent hours in the kitchen.
  • It's naturally gluten-free and dairy-free, so it works for almost any table without feeling like a compromise.
  • Those charred mango pieces are sweet little surprises that keep people coming back for another skewer.
02 -
  • Don't skip the rest period after marinating; undercooked chicken is never worth the risk, and these skewers need at least 30 minutes for the marinade to really penetrate the meat.
  • Those last few minutes of brushing with reserved marinade are when the magic happens—that's what creates those caramelized, sticky, addictive edges.
  • Wooden skewers are beautiful but useless if they're not soaked; learn this lesson so you don't stand there watching your skewer catch fire while your chicken is still cooking.
03 -
  • Cut your chicken into uniform 3 cm cubes so every piece finishes cooking at exactly the same moment—no dry edges, no undercooked centers.
  • Don't let that reserved marinade brush touch raw chicken; use a clean brush or spoon to prevent cross-contamination.
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