These mango habanero chicken skewers are a perfect balance of sweet, spicy, and savory. Juicy chicken is marinated in a smooth mango-habanero sauce, then grilled until lightly charred and bursting with flavor. They’re ideal for weeknight dinners, backyard grilling, or party platters.
Why You’ll Love This Recipe
The natural sweetness of ripe mango balances the heat of habanero peppers
Chicken stays juicy and tender thanks to the flavorful marinade
Simple ingredients with big, bold taste
Quick to prepare and even quicker to cook
Perfect for grilling, entertaining, or meal prep
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1½ lb (680 g) chicken breast or chicken thighs, cut into bite-sized pieces
2 ripe mangoes, peeled and diced
1–2 habanero peppers, seeded and finely chopped
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
Wooden skewers, soaked in water for 30 minutes
2 tablespoons fresh cilantro, finely chopped, for garnish
Directions
Prepare the marinade by adding the diced mangoes, chopped habanero peppers, olive oil, lime juice, honey, garlic, salt, and black pepper to a blender or food processor. Blend until completely smooth.
Place the chicken pieces in a large bowl. Pour the mango-habanero marinade over the chicken and toss until all pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Once marinated, thread the chicken pieces onto the soaked wooden skewers, leaving a small space between pieces for even cooking.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates if needed. Grill the skewers for 4 to 6 minutes per side, turning once, until the chicken is fully cooked and has a light char on the outside.
Remove from the grill and sprinkle with chopped fresh cilantro. Serve hot with rice, salad, or grilled vegetables.
Servings and timing
Servings: 4
Prep time: 15 minutes
Marinating time: 30 minutes
Cook time: 10–12 minutes
Total time: approximately 55–60 minutes
Variations
For a milder version, replace habanero with jalapeño or reduce the amount to half a pepper.
For extra sweetness, add one additional tablespoon of honey to the marinade.
You can substitute chicken with shrimp, adjusting grilling time to 2–3 minutes per side.
Add a pinch of smoked paprika to the marinade for a subtle smoky flavor.
Storage/Reheating
Store leftover chicken skewers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in a skillet over medium heat for a few minutes or in the oven at 180°C (350°F) until heated through. Avoid overheating to keep the chicken juicy.
FAQs
Can I make these skewers without a grill?
Yes, you can cook them on a grill pan or bake them in the oven at 200°C (400°F) for about 15–18 minutes, turning halfway.
How spicy are mango habanero chicken skewers?
They are moderately to very spicy, depending on the number of habanero peppers used and how well they are seeded.
Can I prepare the marinade ahead of time?
Yes, the marinade can be prepared up to 24 hours in advance and stored in the refrigerator.
What type of chicken works best?
Both chicken breast and chicken thighs work well. Thighs tend to be juicier and more forgiving on the grill.
Do I have to soak the wooden skewers?
Yes, soaking prevents them from burning on the grill.
Can I freeze the marinated chicken?
Yes, you can freeze the chicken in the marinade for up to 2 months. Thaw overnight in the refrigerator before grilling.
What can I serve with these skewers?
They pair well with rice, flatbread, fresh salads, or grilled vegetables.
How do I know the chicken is fully cooked?
The chicken should be opaque throughout and reach an internal temperature of 74°C (165°F).
Can I use frozen mango?
Yes, frozen mango works well. Thaw it slightly before blending for a smoother marinade.
Is this recipe suitable for meal prep?
Yes, these skewers store well and reheat nicely, making them great for meal prep.
Conclusion
Mango habanero chicken skewers are a vibrant and flavorful dish that brings together sweet tropical fruit and bold heat in every bite. Easy to prepare and quick to cook, they’re a delicious way to elevate your grilling routine and impress family or guests with minimal effort.
These mango habanero chicken skewers are juicy, sweet, and spicy—made with a vibrant mango-habanero marinade and grilled to perfection. Ideal for grilling, weeknight dinners, or party platters.
Ingredients
1½ lb (680 g) chicken breast or chicken thighs, cut into bite-sized pieces
2 ripe mangoes, peeled and diced
1–2 habanero peppers, seeded and finely chopped
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
Wooden skewers, soaked in water for 30 minutes
2 tablespoons fresh cilantro, finely chopped, for garnish
Instructions
Add mangoes, habanero peppers, olive oil, lime juice, honey, garlic, salt, and pepper to a blender or food processor. Blend until smooth.
Place chicken in a large bowl and pour marinade over it. Toss to coat, cover, and refrigerate for at least 30 minutes (or up to 2 hours).
Thread marinated chicken pieces onto soaked wooden skewers, leaving space between each piece.
Preheat grill or grill pan over medium-high heat. Lightly oil grates if needed.
Grill skewers for 4–6 minutes per side until chicken is cooked through and lightly charred.
Remove from grill and sprinkle with chopped cilantro. Serve hot with rice, salad, or grilled veggies.
Notes
Use jalapeño instead of habanero for less heat.
Frozen mango works—just thaw before blending.
For extra sweetness, add more honey to the marinade.
Can be cooked in the oven at 400°F (200°C) for 15–18 minutes.
Chicken thighs are juicier, but breast works well too.
