A delicious and spicy recipe for Mango Habanero Chicken Skewers that combines the sweetness of mango with the heat of habanero peppers.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:42 minutes
Yield:Serves 4
Category:Main Dish
Method:Grilling
Cuisine:Fusion
Diet:Gluten Free
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 ripe mango, peeled and diced
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon lime juice
1–2 habanero peppers, finely chopped (adjust based on heat preference)
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
8 wooden or metal skewers (if using wooden skewers, soak in water for 30 minutes)
Instructions
In a large bowl, combine olive oil, honey, lime juice, chopped habanero peppers, minced garlic, ground cumin, salt, and black pepper. Mix well to create a marinade.
Add the chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Preheat your grill to medium-high heat.
Thread the marinated chicken and diced mango onto the skewers, alternating between chicken and mango pieces.
Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
Remove from the grill and let rest for a few minutes before serving.
Notes
For added flavor, marinate the chicken overnight.
Substitute pineapple for mango for a different tropical twist.