Go Back

Spicy Mango Habanero Chicken Skewers

Enjoy bold flavors with these spicy mango habanero chicken skewers that are perfect for summer grilling. Easy to prepare, family-approved, and ideal for entertaining.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Grilling, Main Course
Cuisine: American, Barbecue
Calories: 400
Ingredients Method Notes

Ingredients
  

Marinade and Sauce
  • 1 large ripe mango, peeled and pitted Choose fragrant, juicy mangoes for best flavor
  • 2 habanero peppers, seeded and finely chopped Use 1 if you prefer milder heat
  • 1/4 cup honey Or agave for vegan option
  • 3 tablespoons soy sauce Use tamari for gluten-free
  • 2 tablespoons lime juice, freshly squeezed
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons olive oil
  • Salt, to taste
Chicken Skewers
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes Thighs stay juicier; breasts are fine if preferred
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • Wooden or metal skewers If using wooden, soak for 30 minutes first
  • Fresh cilantro and lime wedges for garnish

Method
 

Preparation
  1. In a blender, combine diced mango, habanero peppers, honey, soy sauce, lime juice, rice vinegar, garlic, ginger, and olive oil. Blend until smooth. Taste and add salt or more honey if needed. The sauce should be bright, slightly thick, and spreadable.
  2. Place chicken cubes in a bowl or resealable bag. Pour 3/4 of the sauce over the chicken, reserving the rest for basting and serving. Toss so each piece is well coated. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.
  3. Thread chicken pieces alternately with bell pepper and onion onto skewers, leaving space between pieces for even cooking.
Grilling
  1. Preheat the grill to medium-high (about 400 to 450°F). Lightly oil the grates.
  2. Place skewers on the grill and cook for about 3-4 minutes per side, rotating to get even grill marks. Internal temperature should reach 165°F.
  3. In the last two minutes of cooking, brush reserved sauce onto skewers.
  4. Remove skewers and let them rest for 3–5 minutes before serving.

Notes

Substitute mango salsa or canned mango puree in a pinch, but fresh mango gives the brightest flavor. Reduce habanero amount for milder heat.