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Grilled BBQ Chicken Skewers with Mango Glaze

Grilled BBQ Chicken Skewers with Mango Glaze

These juicy chicken skewers feature a sweet and tangy mango glaze that creates the perfect balance of flavors. Marinated chicken chunks and colorful vegetables are grilled to perfection for a delicious summer meal that's impressive for entertaining yet simple enough for weeknight dinners.
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Prep Time 30 minutes
Cook Time 15 minutes
Marination Time 2 hours
Total Time 3 hours
Course Main Course
Cuisine American, Fusion
Servings 4 servings
Calories 310 kcal

Equipment

  • Grill
  • Skewers (wooden or metal)
  • Blender
  • Meat thermometer

Ingredients
  

For the Chicken Skewers

  • 2 pounds boneless, skinless chicken breasts or thighs cut into 1.5-inch chunks (thighs will yield juicier results)
  • 2 bell peppers (red and yellow) cut into 1-inch pieces
  • 1 large red onion cut into 1-inch chunks
  • 8-10 wooden or metal skewers if using wooden, soak in water for 30 minutes before grilling

For the Mango Glaze

  • 2 ripe mangoes peeled and diced (or 1 cup frozen mango chunks)
  • 3 tablespoons brown sugar or coconut sugar for a less refined option
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon low-sodium soy sauce or tamari for gluten-free option
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 lime juiced
  • 1 teaspoon sriracha or hot sauce adjustable to taste
  • 2 tablespoons olive oil

For the Marinade

  • 1/4 cup olive oil
  • 3 tablespoons lime juice
  • 2 cloves garlic minced
  • 1 tablespoon honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • salt and freshly ground black pepper to taste

Instructions
 

  • Whisk together olive oil, lime juice, minced garlic, honey, smoked paprika, cumin, salt, and pepper in a large bowl. Add chicken pieces, toss to coat thoroughly, cover, and refrigerate for at least 2 hours or overnight.
  • In a blender, combine mango chunks, brown sugar, apple cider vinegar, soy sauce, garlic, ginger, lime juice, and sriracha. Blend until smooth.
  • Transfer mango mixture to a small saucepan, bring to a simmer over medium heat, and cook for 8-10 minutes until slightly thickened. Remove from heat and stir in olive oil.
  • Preheat your grill to medium-high heat (approximately 375-400°F). For charcoal grills, arrange coals for indirect heat cooking.
  • Remove chicken from marinade and pat slightly dry with paper towels. Thread chicken, bell peppers, and red onion chunks onto skewers, alternating pieces and leaving small spaces between them.
  • Place skewers on the preheated grill. Cook for 4-5 minutes per side, rotating regularly until chicken reaches an internal temperature of 165°F.
  • In the final 2-3 minutes of cooking, brush the skewers generously with the mango glaze, turning occasionally to caramelize all sides.
  • Remove skewers from grill and let rest for 3-5 minutes. Brush with additional mango glaze before serving.

Notes

For a lower-sugar version, replace brown sugar with monk fruit sweetener or stevia (use half the amount).
Leftover skewers can be refrigerated for up to 3 days in an airtight container. The mango glaze can be made up to 5 days ahead.
These skewers pair beautifully with coconut lime rice or served over a bed of baby spinach with sliced avocado.

Nutrition

Calories: 310kcalCarbohydrates: 18gProtein: 28gFat: 14gSaturated Fat: 2.5gCholesterol: 85mgSodium: 340mgFiber: 2gSugar: 14gVitamin A: 25IUVitamin C: 80mgIron: 8mg
Keyword Grilled Chicken, BBQ Chicken, Chicken Skewers, Mango Glaze
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