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Sticky mango chicken skewers

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  • Gluten free
  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free

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

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes, + 1 hour marinating & 5 mins resting time

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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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.
  3. 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.
  4. Step 4

    Combine the mango, avocado, spring onion, lime juice, chilli, if using, and mint in a medium bowl. Season.
  5. Step 5

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

Mango chicken recipe

If you’ve got any leftover mangoes that you desperately need to use, this recipe for mango chicken is just the thing you need. Mangoes are blended and used as the main ingredient for a spicy, savoury-sweet mango sauce for chicken skewers. Mango and chicken work really well together. Not only does the pairing create a tropical tasting dish, mango is also one of the fruits with enzymes that break down meat proteins, so your chicken gets nice and tender.

This dish just whispers “summer” with its use of the king of summer fruits and the good old Aussie barbeque. Cook this to take with you to your next BBQ gathering, or make it for a satisfying lunch on hot summer days.

Making the best mango chicken sauce

The mango marinade in this recipe is pure deliciousness! The juiciness and sweetness from the mango tempers the heat from the chilli sauce or sriracha. Honey helps to caramelise the sauce and adds crispness and a golden-brown colour to the skewers. Garlic and ginger lend their tantalising aroma, cumin brings a heartiness, and chopped coriander leaves deliver a fresh and bright flavour to the skewers.

If you’re obsessed with the chicken and mango combo and want to try out variations of the skewer marinade, try a mango curry version by replacing the chilli sauce with coconut milk,  cumin with curry powder, and honey with lime juice. Or you could simply replace the chilli sauce and cumin with a Portuguese spice mix for a different tasting mango marinade.

What to serve with mango chicken skewers

If you’re wanting to serve this dish as a meal on its own, you can slide the grilled chicken off the skewers and serve it with some sides of your choice. Good options are fluffy long grain rice, coconut rice, lime coriander rice or couscous. A fresh chopped salad with any combination of capsicum, tomatoes, cucumber, red onion, corn and lettuce would also go really well with these sticky skewers. You could also put the mango chicken pieces in a roll and customise your very own grilled mango chicken sub!

Now get cooking

The aromas, colours and flavours of this chicken with mango recipe whisks you away to a tropical beach from the moment you start cooking and until you’ve savoured your final bite. Why not make it for a BBQ party this summer, when mangoes are at the height of their season? Keen to try your hand at other mango chicken recipes? Check out these fabulous recipes: our spiced chicken and mango salad bowl, Asian-style chicken and mango salad, coronation chicken salad or chicken and mango noodle salad.

Nutrition Information

PER SERVE

Energy: 2351kJ/562 Cals (27%)

Protein: 46g (92%)

Fat: 27g (39%)

Sat fat: 7g (29%)

Carb: 33g (11%)

Sugar: 31g (34%)

Fibre: 5g (17%)

Sodium: 287mg (14%)

FAQs

Sticky mango chicken skewers

Sticky mango chicken skewers
  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes, + 1 hour marinating & 5 mins resting time
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
    Description

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

    Method
    1. 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.
    2. 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.
    3. 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.
    4. Step 4

      Combine the mango, avocado, spring onion, lime juice, chilli, if using, and mint in a medium bowl. Season.
    5. Step 5

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