Sticky mango chicken skewers

Fresh and tasty, these mango chicken skewers are a must-try for dinner. They’ll be your new go-to favourite!

Start with the sticky mango marinade. Put the mango in a blender and add honey, sriracha or chilli sauce, if you’re using it, garlic, ginger, cumin and coriander. Blend until almost smooth. Put the chicken in a bowl and pour over the mango marinade. Toss to combine. Cover and pop in the fridge for an hour to let the flavours develop. Thread the marinated chicken evenly onto the skewers.

Heat a barbecue grill or chargrill on medium. Cook the chicken on the grill, turning as you go, for 10 minutes or until cooked through. Transfer the skewers to a plate and cover them with foil. Set aside to rest for 5 minutes.

Now for the salsa. Take a medium bowl and add mango, avocado, spring onion, lime juice, chilli, if you’re using it, and mint. Stir it all together and season with salt and pepper. To serve the skewers, put them on plates and spoon over the mango salsa.

Sticky mango chicken skewers with mango salsa
Previous of 1 Next

Serves

4

Prep

20m

Note: + 1 hour marinating & 5 mins resting time

Cooking

10m

Ingredients

  • 6 Coles RSPCA Approved Australian Chicken Thigh Fillets, trimmed, cut into 2cm pieces
  • 1 mango, stoned, peeled, finely chopped
  • 1 small avocado, stoned, peeled, finely chopped
  • 2 spring onions, thinly sliced
  • 2 tbs lime juice
  • 1 long green chilli, seeded, finely chopped (optional)
  • 1/4 cup finely shredded mint

Sticky mango marinade

  • 1 mango, stoned, peeled, coarsely chopped
  • 2 tbs honey
  • 1 tbs sriracha or chilli sauce (optional)
  • 1 garlic clove, crushed
  • 2 tsp finely grated ginger
  • 1/2 tsp ground cumin
  • 1/4 cup finely chopped coriander

Method

STEP 1

To make the sticky mango marinade, place the mango, honey, sriracha or chilli sauce, if using, garlic, ginger, cumin and coriander in a blender and blend until smooth.

STEP 2

Place chicken in a bowl. Pour over mango marinade and toss to combine. Cover with plastic wrap. Place in the fridge for 1 hour to develop the flavours.

STEP 3

Thread chicken evenly among 12 metal or soaked bamboo skewers. Heat a barbecue grill or chargrill on medium. Cook the skewers, turning, for 10 mins or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

STEP 4

Combine the mango, avocado, spring onion, lime juice, chilli, if using, and mint in a medium bowl. Season.

STEP 5

Divide the skewers among serving plates. Top with mango salsa to serve.

Dietary information

Gluten-free
Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.