Description
These juicy chicken skewers are marinated in a flavorful blend of honey, garlic, and spices, then grilled to perfection. Paired with a refreshing mango salsa, they are a sweet, spicy, and tangy delight perfect for summer cookouts or weeknight dinners.
Ingredients
Units
Scale
For the Chicken Skewers:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 3 tbsp honey
- 2 tbsp soy sauce
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp Sriracha (adjust to taste)
- 1 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- Juice of 1 lime
- Bamboo or metal skewers (soaked in water if bamboo)
For the Mango Salsa:
- 1 large ripe mango, diced
- 1 medium red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, finely chopped (optional, for heat)
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Pinch of salt
Instructions
- Prepare the Marinade:
In a medium bowl, mix honey, soy sauce, minced garlic, olive oil, Sriracha, smoked paprika, black pepper, salt, and lime juice. Stir until combined. - Marinate the Chicken:
Add the chicken cubes to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours. - Prepare the Mango Salsa:
In a large bowl, combine diced mango, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and salt. Toss gently and set aside. - Assemble the Skewers:
Thread the marinated chicken cubes onto skewers. Preheat your grill or grill pan to medium-high heat. - Grill the Skewers:
Grill the chicken skewers for 10-12 minutes, turning occasionally, until fully cooked and slightly charred on the edges. - Serve:
Transfer the skewers to a serving platter. Top with a spoonful of mango salsa or serve the salsa on the side.
Notes
- For extra heat, add red chili flakes or extra Sriracha to the marinade.
- You can substitute pineapple for mango in the salsa for a tropical twist.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.