Thai Mango Chicken Skewers

Name: Thai Mango Chicken Skewers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ lb (680 g) Boneless, skinless chicken breast, Cut into 1.5-inch (4 cm) cubes; 2 medium (600 g) Fresh mango, Peeled, pitted, and cut into 1.5-inch (4 cm) cubes; 4 cloves (20 g) Garlic cloves, Minced; 2 medium chilies (15 g) Fresh red Thai chili, Finely minced, seeds removed for milder heat; 3 tablespoon (45 ml) Fresh lime juice, Freshly squeezed; 1 lime (5 g) Lime zest, Finely grated; 2 tablespoon (30 ml) Thai fish sauce; 2 tablespoon (30 g) Brown sugar, Packed; 2 tablespoon (30 ml) Coconut oil or neutral vegetable oil; ½ cup (15 g) Fresh cilantro, Loosely packed, chopped (optional)

From the MyKitchenBank Kitchen

Tender chicken breast and sweet mango chunks marinated in a vibrant Thai-inspired blend of garlic, lime, red chili, and fish sauce, then grilled until lightly charred. The marinade doubles as a glaze and finishing sauce, creating caramelized edges and juicy, flavorful meat. Perfect for summer grilling with a balance of heat, acid, and tropical sweetness.

Prep: 25 min
Cook: 15 min
Wait: 35 min
Total: 1 hr 15 min
Makes: 8 skewers (serves 4)

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Ingredients

4 servings

1½ lb (680 g) Boneless, skinless chicken breast, Cut into 1.5-inch (4 cm) cubes
2 medium (600 g) Fresh mango, Peeled, pitted, and cut into 1.5-inch (4 cm) cubes
4 cloves (20 g) Garlic cloves, Minced
2 medium chilies (15 g) Fresh red Thai chili, Finely minced, seeds removed for milder heat
3 tablespoon (45 ml) Fresh lime juice, Freshly squeezed
1 lime (5 g) Lime zest, Finely grated
2 tablespoon (30 ml) Thai fish sauce
2 tablespoon (30 g) Brown sugar, Packed
2 tablespoon (30 ml) Coconut oil or neutral vegetable oil
½ cup (15 g) Fresh cilantro, Loosely packed, chopped (optional)

Equipment (7)

Cutting board and sharp knife
8 wooden or metal skewers (10-inch / 25 cm)
Small bowl for marinade
Large resealable bag or shallow dish for marinating
Grill or grill pan
Instant-read meat thermometer
Tongs

Steps

Before you start

Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill
Pat chicken completely dry with paper towels before marinating—this improves marinade absorption and grill marks
Prep all ingredients in advance (minced garlic, chili, lime, mango cubes) so you're ready to assemble efficiently
Clean grill grates thoroughly and have high-smoke-point oil ready for oiling them just before cooking

1
Pat chicken dry
- Remove chicken from refrigerator and pat thoroughly dry with paper towels.
- Dry chicken absorbs the marinade better and develops superior grill marks.
- Set aside.
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Ready when: Chicken is completely dry with no visible moisture on the surface
Tip: This step is crucial—any moisture on the surface blocks marinade absorption and prevents good browning on the grill.
2
Make the marinade
- In a small bowl, combine minced garlic, minced red chili, lime juice, lime zest, fish sauce, brown sugar, and coconut oil.
- Whisk together until the sugar dissolves completely and all ingredients are evenly incorporated.
- The marinade should be fragrant and smooth.
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Ready when: Sugar is fully dissolved and all ingredients are well combined
Tip: Whisking thoroughly ensures the brown sugar dissolves and flavors distribute evenly throughout the marinade.
3
Marinate the chicken
- Place chicken cubes in a large resealable bag or shallow dish.
- Pour the marinade over the chicken and toss to coat evenly.
- Refrigerate for 30–40 minutes for good flavor, or up to 2 hours for deeper penetration.
- Before marinating, reserve 2 tablespoons of the raw marinade in a small bowl; cover and refrigerate it for basting during grilling.
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Ready when: Chicken is evenly coated and has visibly absorbed some marinade
Tip: Reserving raw marinade for basting avoids cross-contamination concerns while adding fresh, bright flavor during the final minutes of grilling.
4
Prepare skewers and mango
- Remove marinated chicken from the refrigerator.
- Thread chicken cubes onto skewers, alternating with mango cubes.
- Start and end each skewer with chicken.
- Aim for about 3–4 pieces of chicken and 2–3 pieces of mango per 10-inch skewer.
- Space pieces about ¼ inch apart to allow heat to reach all sides.
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Ready when: All skewers are evenly loaded and ready to grill
Tip: Spacing pieces slightly apart prevents steaming; tightly packed skewers trap steam instead of creating crispy, caramelized edges.
5
Preheat and oil the grillOven 400°F / 205°C
- Preheat your grill to medium-high heat (about 400°F / 200°C).
- While it heats, use a folded paper towel held with tongs to lightly but evenly oil the grill grates with a high-smoke-point oil (vegetable, canola, or avocado oil work well).
- This prevents sticking and ensures even browning.
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Ready when: Grill grates are hot enough that a drop of water sizzles and evaporates immediately
Tip: Oil the grates when they are hot so the oil releases a light smoke rather than burning off immediately.
6
Grill the skewersOven 165°F / 75°C
- Place skewers directly on the oiled grates without moving them for 3 minutes.
- Light char marks should appear on the bottom.
- Rotate skewers 90 degrees (quarter-turn) and grill for another 3 minutes to create crosshatch marks.
- Flip the entire skewer and grill for 3–4 minutes on the second side.
- During the last 2 minutes of grilling, brush the reserved marinade onto all sides of the skewers.
- Chicken is done when it reaches 165°F (74°C) at the thickest part.
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Ready when: Chicken is opaque throughout with light char marks; internal temperature reads 165°F (74°C). Mango is soft and slightly caramelized at edges.
Tip: Resist the urge to move skewers constantly—each side needs 3 uninterrupted minutes of contact with the grate to develop good char and flavor.
7
Rest and serve
- Transfer skewers to a serving platter and let rest for 5 minutes.
- This allows residual heat to finish cooking and lets juices redistribute through the meat, keeping it moist and tender.
- Sprinkle with fresh cilantro if desired.
- Serve warm with lime wedges on the side.
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Ready when: Skewers are rested and ready to serve
Tip: Resting is often overlooked but essential—it prevents juices from running out when you bite into the chicken.

Good to know

Tips

Pat chicken completely dry before marinating—any surface moisture blocks marinade absorption and prevents good browning on the grill.
Thread chicken and mango with slight gaps (about ¼ inch) between pieces so heat reaches all sides and prevents steaming rather than grilling.
If using wooden skewers, soak them in water for at least 30 minutes (or up to overnight) before grilling to prevent the exposed wood from burning.
For a spicier dish, keep the chili seeds in or use three chilies; for milder heat, remove all seeds or use just one chili.

Make ahead

Marinade can be made up to 1 day ahead and refrigerated. Chicken can be marinated 30 minutes to 2 hours ahead (longer marinating develops deeper flavor). Skewers can be assembled and threaded up to 1 hour before grilling and kept covered in the refrigerator.

Storage & reheating

Room temperature: Up to 2 hours covered. Refrigerator: Up to 3 days in an airtight container; reheat gently on a medium grill for 2–3 minutes per side or in a 350°F (175°C) oven for 8–10 minutes until heated through. Freezer: Freeze marinated chicken (before cooking) up to 2 months. Not recommended after grilling, as texture may become mushy upon reheating.

Substitutions

Boneless, skinless chicken breast → Boneless, skinless chicken thighs. Thighs are more forgiving on the grill and stay juicier. Cut into 1.5-inch pieces. Grill for 4–5 minutes per side until internal temperature reaches 165°F (74°C).
Fresh mango → Fresh pineapple chunks. Pineapple is firmer and adds a different tropical sweetness and acid. Use the same amount and cut into 1.5-inch chunks. Thread and grill the same way.
Thai fish sauce → Low-sodium soy sauce or tamari. Use 2 tablespoons for a less pungent, more straightforward umami note. The flavor will be slightly less authentically Thai but still delicious.
Fresh red Thai chili → Thai red chili powder or sriracha paste. Use 1 teaspoon chili powder or 1–2 teaspoons sriracha mixed into the marinade. Adjust to taste for your preferred heat level.