🥭🍗🥥🍡 Coconut Mango Chicken Skewers
🍽️ Servings:
4 people (8 skewers)
⏰ Time:
Prep: 20 min
Marinate: 30 min – 2 hours
Cook: 10–15 min
Total: ~1 hour (plus marinating)
🛒 Ingredients:
For the marinade & sauce:
1 cup ripe mango, chopped 🥭
1/2 cup coconut milk 🥥
2 tbsp soy sauce 🧂
1 tbsp fish sauce (optional, for extra umami) 🐟
2 cloves garlic, minced 🧄
1 tbsp fresh ginger, grated 🌿
1 tbsp lime juice 🍈
1 tbsp honey or brown sugar 🍯
1/2 tsp chili flakes or a fresh chili (optional) 🌶️
For the skewers:
1.5 lbs boneless skinless chicken thighs or breasts, cut into chunks 🍗
1 red bell pepper, chopped 🫑
1 red onion, cut into chunks 🧅
Wooden or metal skewers 🍡
Fresh cilantro & lime wedges for garnish 🌿🍋
🔪 Instructions:
1. Make the coconut mango marinade 🥭🥥
In a blender or food processor, combine the mango, coconut milk, soy sauce, fish sauce (if using), garlic, ginger, lime juice, honey, and chili. Blend until smooth and creamy.
2. Marinate the chicken 🍗
Pour 2/3 of the marinade over the chicken chunks in a large bowl or zip-top bag. Reserve the remaining 1/3 for basting and dipping. Cover and refrigerate for at least 30 minutes or up to 2 hours for more flavor.
3. Assemble the skewers 🍡
Thread marinated chicken onto skewers, alternating with bell pepper and onion pieces for color and flavor.
4. Grill or broil 🔥
Grill method: Preheat grill to medium-high. Oil the grates and grill skewers for 10–15 minutes, turning and basting with reserved marinade until cooked through and lightly charred.
Broiler method: Place skewers on a foil-lined baking sheet and broil 6 inches from heat, turning once and basting, until chicken is fully cooked.
5. Serve & garnish 🌿🍋
Transfer to a serving plate, garnish with fresh cilantro, and serve with lime wedges. Offer the extra coconut mango sauce on the side for dipping.
🍽️ Perfect Pairings:
Coconut rice or jasmine rice 🍚
Grilled pineapple slices 🍍
Thai cucumber salad 🥒
A chilled mango lassi or tropical iced tea 🧋
🌟 Tips & Variations:
No grill? Use a grill pan or bake at 400°F (200°C) for 20–25 minutes, turning once.
Make it spicy: Add more chili flakes or fresh Thai chilies to the marinade.
Vegetarian version: Substitute chicken with extra-firm tofu or tempeh.