This Chicken Kabobs Recipe has tender chicken, mangos, onions, tomatoes, and spicy sriracha sauce. They’re packed with protein and flavor!
author’s note
Chicken Kabobs Recipe with a Sweet Sidekick!
There are a lot of chicken kabobs out there. But what makes mine stand out is the grilled mango and the triple-use marinade.
I learned the grilled mango trick years ago at BUSH’S BBQ Bootcamp with master griller Steven Raichlen. I went expecting to learn about meat temperatures and grill marks and didn’t expect fruit to steal the show.
But once I tasted smoky, lightly caramelized mango straight off the grill, I was sold.
Now I will not make chicken kabobs without it.
The sweetness balances the citrusy marinade, the slight char adds depth, and paired with that creamy sriracha sauce, it hits every flavor note in one bite. My family requests this on repeat all summer long.
Chicken Kabobs Recipe Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Boneless skinless chicken breasts | Cut into 1 to 1½ inch pieces for even cooking. Chicken thighs also work and stay extra juicy. |
| Fresh mango | Use ripe mango that gives slightly when pressed. Honey mangos are especially sweet and creamy. |
| Orange & lime juice | Freshly squeezed makes a big flavor difference. Do not skip the lime zest in the sauce. |
| Soy sauce | Reduced sodium keeps it balanced. Coconut aminos can be used if preferred. |
| Honey | Adds sweetness and helps caramelization. Maple syrup works in a pinch. |
| Red onion and Zucchini | Cut into large even chunks. |
| Sriracha | Adjust to taste. Add more for heat, less for mild. |
How To Make This Chicken Kabobs Recipe
- Marinade: Combine oil, orange and lime juice, cilantro, soy sauce, honey, garlic, ginger, sriracha, salt, and pepper.
- Marinate: Cut chicken into pieces, place in a bag with marinade, and refrigerate.
- Prep Grill: Heat the grill to medium-high and oil the grates.
- Prep Veggies/Fruit: Chop mango, onion, zucchini, and keep cherry tomatoes ready.
- Assemble Kabobs: Skewer chicken, mango, onion, zucchini, and tomatoes.
- Grill: Cook kabobs on the grill for 6-8 minutes, turn once. Remove and serve.
Quick Tip
If you do happen to add all the marinade to the raw chicken, you can boil it in a saucepan to make it safe again. More details here.
Tips For Success
- For the best chicken kabobs recipe, use a ripe mango so it caramelizes beautifully on the grill. Gently squeeze to check ripeness.
- Honey Mangos (Ataulfo) are recommended for their sweetness and creaminess.
- Cut vegetables and chicken into even sizes for uniform cooking.
More Grilled Chicken Recipes:
Chicken Kabobs
These Chicken Kabobs are loaded with juicy marinated chicken, sweet mango, crisp onions, and cherry tomatoes, all served with a spicy sriracha sauce. Flavor-packed and protein-rich!
Video
Equipment
Ingredients
Chicken Marinade (See Note 1)
Veggies/Fruit
- 1 large mango or 2 honey mangoes
- 1 red onion
- 3/4 pint cherry tomatoes
- 2 small-medium zucchini
- Chopped cilantro optional
Sriracha Dipping Sauce
- 1/2 cup mayo
- 2 large limes
- 3 teaspoons Sriracha
- 1 teaspoon granulated sugar optional
Instructions
- Whisk together all the marinade ingredients in a medium-sized bowl. Add 1/4 cup freshly squeezed lime juice. Remove about 1/2 cup (put in an airtight container in the fridge for later) and pour the rest into a large resealable bag.
- Cut the chicken into bite-size pieces (1 to 1 and 1/2 inches) and put in the resealable bag with the marinade. Seal the bag or cover tightly and place in the fridge. Refrigerate for at least 30 minutes—preferably 2–3 hours up to 6 hours. Do not exceed 6 hours, as the acidity will start to dry out the chicken.
- Preheat grill to medium-high heat (about 400–450°F). Clean and oil grill grates by generously dipping a paper towel in olive oil and using tongs to rub it on the grill grates.
- Peel and chop a mango into 2-inch cubes; chop the red onion to thick 1–2 inch pieces; and cut a zucchini into half moons.
- Once chicken has marinated, place the chicken pieces on a skewer, alternating with (see note 1) prepared fruits and veggies (cubed mango, red onion pieces, and zucchini). Add cherry tomatoes to the skewers as well.
- Place the kabobs on the oiled hot grill and cook for 6–8 minutes, flipping once or until chicken is cooked through. Chicken should reach 160°F or juices run clear. The carryover heat will take chicken to the safe 165°F. When turning the kabob sticks, brush the chicken with all but 2 tablespoons of the reserved marinade. Save those last 2 tablespoons for a finishing “dressing.”
- Add kabobs to a plate and evenly drizzle the remaining 2 tablespoons of marinade over everything. Serve with the sriracha dipping sauce and additional chopped cilantro if desired.
Sriracha Dipping Sauce
- Zest part of 1 lime to get about 1/2 teaspoon lime zest and juice 2 limes to get about 3–4 tablespoons lime juice.
- Combine the mayo, lime juice, lime zest, sriracha, and (if desired) sugar in a bowl. Add some salt and pepper to taste. Stir well and taste, adding additional lime or sriracha to personal preference.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: The marinade is separated into three parts: one part for marinating, one for basting while cooking, and one for drizzling at the end as a sort of dressing.
Nutrition Note: Nutrition information is a bit tricky here, because the marinade doesn’t actually contribute all those calories, but it does contribute some. These nutrition facts reflect all ingredients, even though a lot of marinade is discarded or cooks off the chicken.
Storage: Store leftover kabobs in an airtight container in the fridge for up to 3 days. Keep the chicken, veggies, and dipping sauce separate for the best freshness. If you have extra marinade, store it separately and drizzle it on when serving.
Nutrition
Serving: 1serving | Calories: 599kcal | Carbohydrates: 39.1g | Protein: 18.9g | Fat: 44g | Cholesterol: 62.7mg | Sodium: 395mg | Fiber: 2.9g | Sugar: 24.6g
Nutrition information is automatically calculated, so should only be used as an approximation.
This may be a stupid question but will chicken tenderloins work instead of chicken breasts?
Not a stupid question 🙂 They will work great; if the pieces are smaller than indicated, just grill for less time. Enjoy 🙂
The marinaded chicken is so juicy – makes the flavor pop.
Why does everything taste better on a stick? My whole family loves kabobs. These look amazing with all the great veggies. All in one meal for the win!
That marinade was incredible! It was such a great flavor for the chicken.