My family LOVE mango, so I like to work it into savoury dishes as much as possible. These Mango and Lime Chicken Skewers scream summer, and my kids literally scream for these each summer! The fruity notes partner well with the smokey paprika and garlic, and the char from the grill adds to the flavour bomb. And we love to dip these in a super simple homemade Sriracha Mayo that is lovely and mild with a surprising sweetness about it. Even younger children will love it - mine do!
If you have a weaning baby or a toddler, you can share these skewers with them too! I detail how in my Adapting for your Family section.
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The Stars of my Mango and Lime Chicken Skewers
I like to use whole chicken breasts and dice them myself so I can ensure they are all around 1 inch in size. You can use pre-diced chicken if you are short on time but you may need to cut very large chunks in half. Also, if find much of the chicken is cut into smaller than 1 inch cubes, it’s best to add those to a skewer together and pop that on the barbecue a little while after the rest so they don’t cook for as long and dry out.
You’ll want to marinade these chicken cubes for as long as possible, at least 1 hour and up to the night before to allow the flavours time to infuse.
The red chilli is optional, so you can choose whether to make it spicy or not, especially if you are eating with young children. You could even do two batches of the marinade for the chicken, making some spicy skewers and some not - just be sure to keep track of which is and isn’t spicy!
You’ll need a ripe mango or small pack of diced mango. If it’s not ripe enough you won’t get the same amount of flavour or juiciness from it.
I like to use the juice from fresh limes but go ahead and use bottled lime juice for ease, and to save time.
We are also going to add in smoked paprika, garlic and a little honey (or agave nectar).
The Sriracha Mayo
You couldn’t find a dip more perfect for these skewers, trust me! Even if you are eating them with rice, the Sriracha Mayo is a must. Plus, the kids will love it as it’s sweet and mild. You can buy Sriracha Mayo in the supermarket but I can’t guarantee it will be mild enough for younger children.
How to Cook My Mango and Lime Chicken Skewers
Watch me make these Mango and Lime Chicken Skewers step-by-step before or as you cook.
You can prep the marinade up to 2 days before use, just be sure to store it in an air-tight container in the fridge. The chicken can be added to the marinade up to 24 hours before you cook it, again cover and chill.
Pro Grill Tips
If you are used to grilling, cooking these will be a walk in the park. If not, let me give you some helpful barbecuing tips:
- Make sure you take the chicken out of the fridge 30 mins before putting them on the grill
- Oil the grill rack before you use it
- Don’t turn the kebabs until they have been on the grill for at least 3 minutes, otherwise you’ll probably find they’ll stick to it
- Baste the skewers around halfway, no later as you want to make sure those raw chicken juices are fully cooked. And be sure to discard any left over marinade.
- Charcoal Barbecues: the coals are hot enough to add on the chicken skewers once there is a medium layer of ash coating them.
- Gas & Electric Barbecues: you’ll want to barbecue on low with hood down in-between turning. Cook for roughly 12-15 minutes, turning 3-4 times. If using a smoker also, go for a sweet wood or fruity flavour. And for easier clean-up at the end, we always use these heat-proof mesh mats. They are much easier to clean than the metal barbecue grill rack. And you can reuse them several times.
Kids Cook Too
Younger children can get involved by helping to load up the blender and whizz up the marinade. If they wash their hands really well before and after, they could help you add the chicken and peppers to the skewers.
My Mango and Lime Chicken Skewers Pair Perfectly With…
Feed a Crowd
This recipe is easily doubled or trebbled for gatherings. Just make sure you have enough skewers to go round, and you’ll need to grill them in batches.
Storing my Mango and Lime Chicken Skewers
You can store leftovers in an air-tight container in the fridge for up to 3 days (day of cook + 2). They can also be frozen, just defrost for 24 hours in the fridge.
For more on safe food storage and reheating read here >
My Mango and Lime Chicken Skewers are gluten, dairy, egg and nut free. The Sriracha Mayo is gluten and nut free.
Adapting my Mango and Lime Chicken Skewers For Your Family
Eating together is beneficial for families of all ages and stages, for a multitude of reasons; nutritional, behavioural, psychological and for healthy family functioning. This section will show you how to tweak this Mango and Lime Chicken Skewers recipe for sharing with a weaning baby, toddler or a fussy eater, to help make it easier for you to eat together as a family.
Keeping Fussy Eaters Happy
They’re all different but my picky eater son loves these! The fruitiness from the mango and the flavour and char from the grill gives the chicken a whole different spin. They might prefer to eat straight off the skewer - let them! Give them a little of the dip to try also. The Sriracha mayo is super mild and sweet in flavour, they might love it.
See more from me on fussy eaters here >
Add-on’s for Adults
The marinade is also great with a heat kick. Just roughly chop and add a chilli pepper to your blender when you make the marinade. If you are eating with young kids or one’s not used to heat, then you can whizz the marinade up minus the chilli, remove some for the kid’s chicken and then add in some chilli (maybe not the whole one as you’ve removed some marinade) and whizz again. The challenge here will be to keep track of which are the kids and which are the adults! Using different types of skewers could be the way to do it. The other option is to make a hotter Sriracha (just add more) for the adults.
Making my Mango and Lime Chicken Skewers Baby & Toddler Friendly
You’ll need to tweak the prep a little. For under 1’s you’ll need to use agave instead of honey. Whizz up the marinade minus the salt and chilli pepper (if using) then remove a spoonful and add to a small-medium bowl for baby’s chicken. Then add your salt (and chilli) to the blender and whizz again. Add little one’s chicken to the marinade and toss. Make them a separate skewer, if using a wooden one you could mark the end with pen, otherwise keep track of which it is when grilling.
You don’t need to serve them the Sriracha Mayo, they won’t miss it!
You’ll need to cut little one’s chicken and pepper (bell) differently, and make their skewer a little differently. Slice some chicken breast finger-width size and add to the skewer vertically. Slice the pepper and add onto the skewer horizontally. Here, I’ve made this quick video to see what I mean:[embedyt] https://www.youtube.com/watch?v=lWgU3Qj2Esw[/embedyt]
How to Serve to Babies & Toddlers
Remove the chicken and pepper from the skewers and slice the chicken up into finger-width strips, you’ll get 2-3 out of each piece of chicken. The peppers can be served as they are.
If you grill these, in order to prepare for spoon feeding you’ll need to cut off any hardened charred outside.
Add some chicken, peppers and a little rice (if serving) to your food chopper along with a little low-salt chicken stock. Using short sharp pulses to finely chop, checking and adding a little more low-salt chicken stock to loosen if needed.
Add just the chicken and peppers to your food chopper pot. Gradually pulse, just a few times then check the consistency. It should lumpy with small chicken pieces (no big lumps). Once the consistency is right, empty it into their bowl and add some rice and stir it through. If it needs loosening, add a little warm low-salt chicken stock.
12 month + Transitioning Period
Shred the chicken pieces using forks and cut the pepper into small, pea-sized pieces.
Chop the chicken and pepper into bite-size pieces.
I’ve also added these notes to the bottom of the recipe so you have them to hand when you come to cook.
For more info on how I keep my family meals baby & toddler friendly, read here >
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MANGO AND LIME CHICKEN SKEWERS
- 4 small or 3 large chicken breasts cut into 1 inch-1 ½ (max) chunks
- 2 red peppers (bell) cut into 1 inch - 1 ½ inch chunks, optional
FOR THE MARINADE
- 1 ripe mango roughly chopped
- 2 tablespoons lime juice, approx 1 lime
- 1 tablespoon honey or agave see notes
- 1 tablespoon smoked paprika
- 2 garlic cloves roughly chopped
- 1 red chilli pepper deseeded & roughly chopped, optional
- Salt and white pepper to taste
FOR THE DIP
- 120 g mayonnaise
- 1 tablespoon sriracha
- Add the marinade ingredients to your blender pot and whizz until smooth. Add the marinade to bowl along with the chicken chunks and toss well to coat. Cover and refrigerate for at least 1 hour, ideally 5-6 hours. In the meantime, make your Srircha mayo by simply mixing the two together.
- Remove the chicken from the fridge about 30 minutes before ready to thread onto your skewers. If you are using wooden skewers, soak them in water for 30 minutes. Then add the chicken and peppers to the skewers, alternating between the two as you go.
- BARBECUE on an oiled grill until cooked through with a nice char on the outside. Baste with the marinade halfway through, then discard (because of raw juices). If using a GAS barbecue cook on low with hood down in-between turning. Cook for around 20 minutes, turning 3-4 times. If using a smoker also, go for a sweet wood or fruity flavour. See notes for barbecuing tips.
- TO OVEN COOK Preheat the oven to 230ºc/210ºc fan/450ºf/gas 8. Lay the skewers on a large oven tray / sheet pan lined with foil. Bake for 15 minutes or until cooked through. If you want to char them a little, finish them off under the oven grill / broiler set to high for about 30-60 seconds each side.
Shred the chicken pieces using forks and cut the pepper into small, pea-sized pieces. TODDLERS chop chicken and pepper into bite-size pieces.