Mango Lime Grilled Chicken Kebabs

$- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces - 1 ripe mango, peeled, pitted, and diced into 1-inch pieces - 1 red bell pepper, cut into 1-inch pieces - 1 green bell pepper, cut into 1-inch pieces - 1 small red onion, cut into wedges - 1/4 cup fresh lime juice - 2 tablespoons olive oil - 2 tablespoons honey - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Skewers (wooden or metal) Gathering the right ingredients is key. I love using fresh chicken breasts for their tenderness. The mango adds a sweet twist that pairs well with the tart lime. Bell peppers and onion not only add color but also a nice crunch. The marinade is where the magic happens. Lime juice brightens the dish, while honey gives it a hint of sweetness. Garlic brings depth, and spices like cumin and smoked paprika add warmth and smokiness. Make sure to have salt and pepper on hand for seasoning. If you're using wooden skewers, soak them in water before grilling. This step helps prevent burning. These ingredients combined create a vibrant dish that is both easy to make and packed with flavor. {{ingredient_image_1}} In a medium bowl, I whisk together lime juice, olive oil, honey, minced garlic, ground cumin, smoked paprika, salt, and pepper. This creates a bright and zesty marinade. Make sure every ingredient blends well. It should smell fresh and inviting. Next, add the chicken pieces to the bowl. Toss the chicken until it gets a good coating of the marinade. For the best flavor, let the chicken marinate for at least 30 minutes. If you want a stronger taste, marinate it for up to 2 hours. Cover the bowl with plastic wrap and place it in the fridge. This helps the chicken soak up all those delicious flavors. If you're using wooden skewers, soak them in water for 30 minutes. This step keeps them from burning on the grill. While they soak, cut the vegetables. I like to use red bell pepper, green bell pepper, and red onion. Make sure to cut them into 1-inch pieces, similar to the chicken. First, preheat the grill to medium-high heat. Once hot, lightly oil the grill grates to prevent sticking. Now, thread the marinated chicken, mango, and vegetables onto the skewers. Alternate the pieces for a colorful look. Place the kebabs on the grill and cook for about 10-12 minutes. Turn them occasionally to get those nice grill marks. The chicken should reach an internal temperature of 165°F (75°C) when done. To make your kebabs even tastier, try adding spices like cayenne pepper or coriander. You can also use fresh herbs like cilantro or mint for a burst of flavor. If you want a different marinade, consider using yogurt with lemon juice. This adds creaminess and tang, which pairs well with chicken. Prevent sticking by oiling the grill grates before cooking. Use a paper towel dipped in oil and tongs to wipe the grates. This simple step helps avoid frustration when flipping your kebabs. When turning kebabs, use tongs instead of a fork. This keeps the juices inside, making the chicken tender and juicy. For a beautiful presentation, serve your kebabs on a large platter. Add lime wedges and fresh cilantro for a pop of color. Drizzle some reserved marinade over the kebabs to enhance flavor, but ensure it was not used with raw chicken. For sides, coconut rice pairs well with the sweet and tangy kebabs. You can also serve a fresh salad for a light meal. Pro Tips Marination Time: For maximum flavor, allow the chicken to marinate for at least 2 hours, or even overnight if possible. Grilling Temperature: Preheat your grill to medium-high to achieve those perfect grill marks and ensure the chicken cooks evenly. Vegetable Variations: Feel free to swap in your favorite vegetables, such as zucchini or cherry tomatoes, for added color and nutrition. Resting Period: Let the kebabs rest for a few minutes after grilling to allow the juices to redistribute for a more tender bite. {{image_2}} You can switch up the chicken in kebabs. Shrimp or tofu works great! For shrimp, use large, peeled ones. They cook fast, so grill for about 5-7 minutes. Tofu should be firm and pressed to remove water. Cut it into 1-inch cubes. Grill tofu for about 10-12 minutes, turning until golden brown. The marinade gives both shrimp and tofu a nice flavor boost. Feel free to use seasonal veggies in your kebabs. Zucchini, mushrooms, and cherry tomatoes add fun colors. When using different veggies, think about their flavors. For example, zucchini is mild, while red onion has a stronger taste. Balance sweeter veggies like bell peppers with sharper ones. This helps create a tasty mix that everyone will enjoy. Explore other tropical fruits to mix with the mango. Pineapple and papaya add sweetness and tang. You can also try citrus fruits like oranges or lemons. They give a refreshing burst of flavor. Stone fruits, such as peaches or plums, work well too. Just cut them into pieces and thread them onto your skewers. These fruity additions make your kebabs even more exciting! To keep your mango lime grilled chicken kebabs tasty, store them in the fridge. Use an airtight container to seal in the flavors. Make sure the kebabs cool down before you put them in the fridge. This helps keep the chicken juicy. The kebabs last up to three days in the fridge. When reheating, you want to keep the kebabs moist and flavorful. I recommend using the oven or grill for best results. Preheat your oven to 350°F (175°C). Place the kebabs on a baking sheet. Heat for about 10 minutes or until warmed through. If using a microwave, heat them for 30 seconds to 1 minute. Check to avoid drying them out. For grilling, bring the grill to medium heat and grill for about 5 minutes, turning occasionally. You can freeze the kebabs for later. First, let them cool completely. Wrap them tightly in plastic wrap and then place them in a freezer bag. This keeps them fresh and prevents freezer burn. They can last up to two months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat them using the oven or grill for the best taste and texture. Yes, you can use frozen chicken for kebabs. Start by thawing the chicken in the fridge for safety. This keeps the meat fresh and safe to eat. Once thawed, cut the chicken into 1-inch pieces. Marinate it as usual. However, avoid marinating while still frozen. This can lead to uneven flavors. You can serve these kebabs with many tasty sides. Here are some great options: - Coconut rice - Grilled vegetables - Fresh salad with lime dressing - Quinoa or couscous - Corn on the cob These sides balance the sweet and tangy flavors of the kebabs. To check if the chicken is done, use a meat thermometer. The safe internal temperature is 165°F (75°C). Insert the thermometer into the thickest part of the chicken. If it reads 165°F, your kebabs are ready. If not, cook a few more minutes and check again. You can also check for juices running clear. Yes, marinating chicken overnight is a great idea. It allows the flavors to soak in deeply. However, if you marinate too long, the chicken can become mushy. Aim for 2 to 8 hours for best results. This helps keep the meat tender and tasty. In this article, I covered how to make mango lime grilled chicken kebabs. You learned about key ingredients like chicken, mango, and spices. I explained how to prepare and marinate the chicken. We also discussed grilling tips and serving ideas. Remember, you can switch up the proteins and veggies for variety. Enjoy experimenting with flavors and finding your favorite combinations. Simple steps lead to tasty meals. Now, gather your ingredients and start grilling!$

Mango Lime Grilled Chicken Kebabs

Delicious grilled chicken kebabs marinated in a sweet and tangy mango lime sauce, perfect for summer grilling.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 whole ripe mango, peeled, pitted, and diced into 1-inch pieces
1 whole red bell pepper, cut into 1-inch pieces
1 whole green bell pepper, cut into 1-inch pieces
1 small red onion, cut into wedges
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
to taste salt and pepper
as needed skewers (soaked in water if wooden)

Instructions

In a medium bowl, whisk together lime juice, olive oil, honey, minced garlic, ground cumin, smoked paprika, salt, and pepper to create a marinade.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and marinate in the fridge for at least 30 minutes (up to 2 hours for more flavor).
While the chicken is marinating, soak the skewers (if wooden) in water to prevent burning during grilling.
Preheat the grill to medium-high heat.
Once marinated, thread the chicken pieces, mango, red bell pepper, green bell pepper, and red onion alternately onto the skewers until they're filled.
Lightly oil the grill grates to prevent sticking, then place the kebabs on the grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
Remove the kebabs from the grill and allow them to rest for a few minutes before serving.

Notes

Serve the kebabs on a large platter, garnished with fresh lime wedges and cilantro. For an extra touch, drizzle some reserved marinade over the top (ensuring it was not used with raw chicken) or serve with a side of coconut rice.

Keyword grilled chicken, kebabs, lime, mango, summer