Perfect for your summer BBQ, Grilled Mango Chicken has a sweet and sour mango lime marinade that caramelizes beautifully on a hot grill.
Instead of your typical grilled hotdogs and hamburgers this year, why not try something new? How about something with a tropical flair? This Mango Chicken is sweet and spicy, saucy and tangy… It’s pretty much perfection and it needs to make its way onto your grill as soon as possible.
With the aid of your blender, the sauce is easy to put together and contains mango for sweetness, lime for tang, fish sauce for salty, umami goodness, brown sugar for caramelization, and Sriracha for heat.
Put your chicken thighs in a sizable Ziploc bag with the gorgeous tangerine-colored marinade, seal it up, and allow the chicken to sit in the bag for at least 4 hours (overnight is best).
When it’s time to serve your Mango Chicken, simply place the chicken thighs on a grill set to medium heat, allow them to get nice and golden brown on one side, flip them over, spoon some more of that delicious sauce on top, and continue grilling until the chicken is thoroughly cooked.
As the chicken finishes cooking, I like to grill a lime for garnish; when it’s done, you can squeeze all that citrusy, smoky lime juice over the Mango Chicken for a bit more flavor. The sauce will get concentrated and caramelized, coating the chicken perfectly.
GRILLED MANGO CHICKEN | SWEET & SPICY CHICKEN | CHRISTMAS RECIPES | THE KITCHEN MUSE #grilledchicken
Grilled Mango Chicken Kabobs 🔗
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Prep: 20min
Total: 1h30min
Serving Size: 1
Nutrition Facts: calories 478 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 289 milligrams cholesterol, Fat 12 grams fat, Fiber 5 grams fiber, Protein 110 grams protein, Saturated Fat 4 grams saturated fat, servingSize 1, Sodium 758 milligrams sodium, Sugar 24 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 10 grams unsaturated fat
Ingredients:
- 1.5-2 lbs chicken breast, cut into 1″ chunks
- 1/4 cup soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon fresh ginger
- 1 teaspoon minced garlic
- 1 teaspoon curry powder
- 2 teaspoons Sriracha (optional)
- 2 tablespoons lime juice (about 1 lime)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 8-10 wooden or metal skewers
- 2 bell peppers, seeds removed and cut into 1″ chunks
- 2 mangoes, peeled and cut into 1″ chunks
- 1 red onion, cut into 1″ chunks
- sweet chili sauce, for brushing and serving (about 1/2 cup), see recipe notes
- fresh cilantro, for serving
- lime wedges, for serving
Instruction:
- Place chicken in large zip lock bag or air tight container.
- Mix together marinade ingredients and pour over chicken, stirring to evenly coat. Place in refrigerator for at least 1 hour or overnight.
- If using wooden skewers, be sure to soak them in water at leasts 30 minutes prior to grilling.
- Thread pieces of marinated chicken, bell pepper, red onion and mango onto a skewer. You should be able to fit about 4 pieces of chicken per skewer for a total of 8 kabobs.
- Brush kabobs generously with sweet chili sauce.
- Preheat grill to medium-high heat and spray with non-stick cooking spray.
- Place kabobs directly on grill and cook 5-7 minutes per side or until chicken is fully cooked through and vegetables have nice grill marks. Adjust grill temperature as needed.
- Garnish with chopped cilantro and a squeeze of lime juice. Serve with extra chili sauce for dipping if desired.
FAQ
How do I make crispy chicken on the grill?
Popular in Asia, mango chicken is a tasty concoction of sweet mangoes, juicy, tender fried chicken, crunchy onions, and bell pepper, all drenched in a savory, spicy, and sweet sauce.
How do you make chicken thigh crispy on the grill?
Keep the heat low—if it gets too high, the fat will sear and not cook slowly and melt away. Season the chicken skin with salt and grill skin-side down over moderately low heat until the fat has rendered and the skin is nice and crisp. Flip the chicken and grill for a few minutes skin-side up until cooked through.