Mango Lime Chicken Skewers (Printable)

Grilled chicken with mango, lime, peppers, and onions brings a vibrant, tropical twist.

# 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, cut into chunks
16 - Mango cubes from 1 additional ripe mango
17 - Fresh cilantro, for garnish
18 - Lime wedges, for serving

# Directions:

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 and pour remaining marinade over. Toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
03 - Preheat grill to medium-high heat or preheat broiler if using an 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 during the last few minutes, until chicken is cooked through and slightly charred.
06 - Remove skewers from grill and rest for 2 minutes. Garnish with fresh cilantro and serve with lime wedges.

# Expert Suggestions:

01 -
  • The chicken stays impossibly tender because the mango enzymes gently break down the protein while the honey keeps everything juicy.
  • Your grill will smell like a tropical vacation, and people will actually gather around to watch you cook.
  • It feels fancy enough for entertaining but casual enough to throw together on a Tuesday night.
02 -
  • Don't skip the 30-minute marinade—the acid and enzymes genuinely transform the chicken texture from ordinary to tender, but going much longer than 2 hours can make it mushy.
  • Reserve that quarter cup of marinade before adding the raw chicken; it's your insurance against dry skewers and your secret to restaurant-quality glazing.
  • The mango in the marinade is crucial because its natural enzymes break down the chicken while honey helps it caramelize—neither ingredient is interchangeable.
03 -
  • Cut your chicken and vegetables slightly larger than you think necessary—they shrink a little on the grill, and you want pieces that stay chunky and juicy, not tiny and dried out.
  • If mango isn't in season where you are, frozen mango works beautifully in the marinade because you're blending it anyway, and it's often riper and sweeter than sad fresh mangoes.
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