Pin I stumbled on this recipe during a weeknight panic when all I had was leftover mango and frozen chicken. The grill was already hot from something else, so I tossed together a marinade without measuring much. That first bite—sweet, tangy, just a little charred—turned into one of those accidental wins I've made at least a dozen times since.
My neighbor wandered over one Saturday afternoon while these were on the grill and refused to leave until I plated her some. She kept asking what restaurant I ordered from. When I told her it was just chicken and mango, she made me write it down on the back of a receipt.
Ingredients
- Ripe mango: You want it soft enough to blend smooth but not mushy, the kind that smells sweet near the stem.
- Fresh lime juice and zest: Bottled juice won't give you that bright, almost floral acidity that makes the marinade sing.
- Olive oil: Keeps the chicken moist and helps the marinade cling instead of sliding off.
- Honey: Balances the lime and helps the surface caramelize without burning.
- Garlic, cumin, smoked paprika: These three give the marinade depth so it doesn't taste like fruit salad.
- Chili flakes: I skip them for kids but always add a pinch for myself.
- Chicken breasts: Cut them into even cubes so everything cooks at the same rate.
- Bell peppers and red onion: They char beautifully and soak up the marinade while they cook.
- Extra mango cubes: Threading them onto the skewers makes each bite feel like a mini celebration.
- Fresh cilantro and lime wedges: A squeeze of lime right before eating wakes everything up.
Instructions
- Blend the marinade:
- Toss everything into the blender and let it run until it looks like a tropical smoothie. Taste it—you should get sweet, tangy, and a little warmth all at once.
- Marinate the chicken:
- Save a few spoonfuls of marinade in a small bowl for later. Pour the rest over the chicken, massage it in with your hands, and let it sit in the fridge for at least half an hour.
- Preheat the grill:
- Get it hot enough that you can only hold your hand above the grates for a few seconds. If you're using wooden skewers, soak them now so they don't turn into kindling.
- Assemble the skewers:
- Thread chicken, peppers, onion, and mango in whatever order makes you happy. I like to start and end with chicken so nothing slides off.
- Grill until charred:
- Turn them every few minutes and brush with the reserved marinade near the end. You want golden edges and juices that run clear when you poke the thickest piece.
- Rest and serve:
- Let them sit for a minute or two off the heat. Scatter cilantro on top and serve with lime wedges on the side.
Pin I made these for a potluck once and someone asked if I catered. I didn't correct them right away. It felt good to let the food speak louder than my explanation.
Serving Suggestions
I usually serve these over coconut rice or with a simple green salad dressed in lime and olive oil. They also work tucked into warm tortillas with avocado and a drizzle of sour cream. One time I shredded the leftovers and tossed them with cold rice noodles and mint for lunch the next day.
Variations You Can Try
Swap the chicken for shrimp and cut the grill time in half, or use firm tofu if you want to keep it plant based. I've also made this with pineapple instead of mango when that's what I had on hand. The flavor shifts a little sweeter and more tropical, but it still works.
Storage and Reheating
These keep in the fridge for up to three days in an airtight container. Reheat them gently in a skillet over medium heat or eat them cold straight from the container. I've never had leftovers last long enough to freeze, but I imagine they'd hold up fine for a month.
- Let them cool completely before storing or they'll steam and get soggy.
- If reheating on the grill, wrap them in foil to keep them from drying out.
- A quick squeeze of fresh lime before serving makes them taste like you just cooked them.
Pin This recipe taught me that some of the best meals come from trusting what's in the fridge and not overthinking it. I hope it does the same for you.
Recipe Q&A
- → How long should the chicken marinate?
Marinate the chicken for at least 30 minutes to allow flavors to infuse, though longer marinating up to 2 hours enhances depth.
- → Can I grill these skewers indoors?
Yes, use a grill pan or the oven broiler to achieve similar charred results if outdoor grilling isn’t available.
- → What sides pair well with these skewers?
Complement the flavors with coconut rice, fresh green salad, or a light quinoa dish to balance the tropical sweetness.
- → Can I substitute the chicken with other proteins?
Chicken can be swapped for shrimp or tofu for a different texture while maintaining the vibrant marinade’s essence.
- → How to prevent skewers from burning on the grill?
Soak wooden skewers in water for at least 30 minutes before grilling to reduce burning and ensure even cooking.