Mango Lime Chicken Skewers (Printable Version)

Grilled chicken cubes with mango, lime, peppers, and onions offer a bright, juicy tropical dish.

# 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

# Steps:

01 - Combine mango, lime juice, lime zest, olive oil, honey, garlic, 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 marinade for basting. Place chicken cubes in a bowl or zip-top bag, pour remaining marinade over, toss to coat, cover, and refrigerate for at least 30 minutes or up to 2 hours.
03 - Heat grill or grill pan to medium-high heat; alternatively, preheat oven broiler.
04 - Thread marinated chicken, red and yellow bell peppers, red onion chunks, 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 lightly charred.
06 - Remove skewers from grill, rest for 2 minutes, garnish with fresh cilantro, and serve with lime wedges.

# Expert Pointers:

01 -
  • The mango marinade caramelizes beautifully on the grill, creating sticky, golden edges that taste like vacation.
  • Everything comes together in under an hour, leaving you free to enjoy the evening instead of hovering over the stove.
  • The balance of sweet mango, bright lime, and smoky char makes every bite feel vibrant and alive.
02 -
  • Don't skip soaking wooden skewers—I learned this the hard way when half of them caught fire and turned into tiny torches.
  • Reserve some marinade before it touches raw chicken; using contaminated marinade later can ruin the whole meal.
  • Cut everything into similar-sized pieces so nothing overcooks while you wait for the chicken to finish.
03 -
  • Use metal skewers if you have them—they conduct heat and help cook the chicken from the inside out.
  • Char the mango cubes lightly on the grill for a deeper, smokier sweetness that takes the dish to another level.
  • If your grill runs hot, lower the heat slightly and cook a bit longer to prevent burning before the chicken is done.
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