Mango Habanero Chicken Skewers
Mango Habanero Chicken Skewers
Ingredients
For the Mango Habanero Marinade & Glaze
- 1 cup fresh mango, diced
- 1 habanero pepper, seeded and minced (adjust to taste for less heat)
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons honey
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Skewers
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch pieces
- 8 wooden or metal skewers, if wooden, soak in water for 30 minutes prior to use
For Garnish
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the Marinade: In a blender or food processor, combine the diced mango, habanero pepper, lime juice, honey, minced garlic, grated ginger, soy sauce, olive oil, kosher salt, and black pepper. Blend until smooth. Taste and adjust seasoning if needed.
⏱️ 5 min
- 2
Marinate the Chicken: Pour 1/4 cup of the mango habanero marinade into a small bowl and set aside; this will be used as a glaze later. Place the chicken pieces in a large bowl or resealable plastic bag. Pour the remaining marinade over the chicken, ensuring all pieces are well coated. Refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min
- 3
Assemble Skewers: While the chicken is marinating, prepare your skewers. If using wooden skewers, ensure they have been soaked. Thread the marinated chicken pieces, red bell pepper pieces, and red onion pieces alternately onto the skewers. Aim for 3-4 chicken pieces per skewer.
⏱️ 10 min
- 4
Preheat Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (approximately 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 10 min•🌡️ 425
- 5
Grill Skewers: Place the assembled skewers on the preheated grill. Cook for 12-18 minutes, turning every 3-4 minutes, until the chicken is cooked through and has nice grill marks. The internal temperature of the chicken should reach 165°F.
⏱️ 15 min
- 6
Glaze and Finish: During the last 3-4 minutes of grilling, brush the reserved 1/4 cup of marinade over the skewers. Continue to turn and brush until the glaze is slightly caramelized and sticky. Be careful not to burn the glaze due to the sugar content.
⏱️ 3 min
- 7
Serve: Remove the skewers from the grill and let them rest for a few minutes. Garnish with fresh chopped cilantro before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Habanero Chicken Skewers
Ingredients
For the Mango Habanero Marinade & Glaze
- 1 cup fresh mango, diced
- 1 habanero pepper, seeded and minced (adjust to taste for less heat)
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons honey
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Skewers
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch pieces
- 8 wooden or metal skewers, if wooden, soak in water for 30 minutes prior to use
For Garnish
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the Marinade: In a blender or food processor, combine the diced mango, habanero pepper, lime juice, honey, minced garlic, grated ginger, soy sauce, olive oil, kosher salt, and black pepper. Blend until smooth. Taste and adjust seasoning if needed.
⏱️ 5 min - 2
Marinate the Chicken: Pour 1/4 cup of the mango habanero marinade into a small bowl and set aside; this will be used as a glaze later. Place the chicken pieces in a large bowl or resealable plastic bag. Pour the remaining marinade over the chicken, ensuring all pieces are well coated. Refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min - 3
Assemble Skewers: While the chicken is marinating, prepare your skewers. If using wooden skewers, ensure they have been soaked. Thread the marinated chicken pieces, red bell pepper pieces, and red onion pieces alternately onto the skewers. Aim for 3-4 chicken pieces per skewer.
⏱️ 10 min - 4
Preheat Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (approximately 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 10 min•🌡️ 425 - 5
Grill Skewers: Place the assembled skewers on the preheated grill. Cook for 12-18 minutes, turning every 3-4 minutes, until the chicken is cooked through and has nice grill marks. The internal temperature of the chicken should reach 165°F.
⏱️ 15 min - 6
Glaze and Finish: During the last 3-4 minutes of grilling, brush the reserved 1/4 cup of marinade over the skewers. Continue to turn and brush until the glaze is slightly caramelized and sticky. Be careful not to burn the glaze due to the sugar content.
⏱️ 3 min - 7
Serve: Remove the skewers from the grill and let them rest for a few minutes. Garnish with fresh chopped cilantro before serving hot.
⏱️ 2 min