Chicken Kabobs

Enjoy these delicious Chicken Kabobs, featuring tender marinated chicken, ripe mangos, crunchy onions, and juicy tomatoes, served with a simple, spicy sriracha sauce. They’re not only flavorful but also packed with protein and nutrients for a fulfilling meal.

The Best Chicken Kabobs

Chicken Kabobs are an easy remix on traditional summer kabobs, thanks to the unique marinade and the addition of fresh mango. You don’t see mango in many grilling recipes, but I’ll tell you that once you grill mango, you’ll never want to go back. Grilling enhances the natural sweet taste of mangos and adds a fun flavor twist to the chicken and other vegetables. The mango becomes juicy, smoky, and slightly caramelized, adding a delicious component to the dish.

If you’re hesitant about the whole fruit, veggies, and chicken ordeal we’ve got going on, try adding just the mango to separate kabobs and enjoying it as a side dish to this meal.

Chicken Kabobs Ingredients

Marinade:

• Olive Oil: Makes the chicken moist and keeps it from sticking to the grill.
• Orange and Lime Juice: Makes the chicken tender and gives a fresh, tangy taste.
• Cilantro: Adds a fresh, green flavor.
• Soy Sauce: Makes the chicken savory.
• Honey: Adds sweetness.
• Garlic and Ginger: Gives a spicy and strong flavor.
• Sriracha Sauce: Makes it spicy.
• Salt and Pepper: Adds basic flavor.

Kabob Ingredients:

• Chicken: The main part of the dish.
• Fruits/Veggies (Mango, Red Onion, Cherry Tomatoes, Zucchini): Adds sweetness and crunch; makes the dish colorful.

How To Make Chicken Kabobs

1. Mix Marinade: Combine olive oil, orange juice, lime juice, cilantro, soy sauce, honey, garlic, ginger, sriracha, salt, and pepper.
2. Marinate Chicken: Cut chicken into pieces, place in a bag with marinade, and refrigerate for 30 minutes to 6 hours.
3. Prep Grill: Heat the grill to medium-high and oil the grates.
4. Prepare Veggies/Fruit: Chop mango, red onion, zucchini, and keep cherry tomatoes ready.
5. Assemble Kabobs: Skewer chicken, mango, onion, zucchini, and tomatoes.
6. Grill: Cook kabobs on the grill for 6-8 minutes, turn once.
7. Serve: Remove from grill 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

• Use a ripe mango for better grilling and caramelization. Check ripeness by gently squeezing; it should be soft like a ripe peach or avocado and have a fruity smell at the stem.
• Honey Mangos (Ataulfo mangoes) are recommended for their sweetness and creaminess.
• Cut vegetables and chicken into even sizes for uniform cooking.
• If using chicken thighs, skewer them separately from the veggies and mango to avoid overcooking the vegetables, as thighs take longer to cook.

More Grilled Chicken Recipes

• Chicken Quinoa Bowl
• Grilled Curry Chicken
• Grilled Chicken Marinade
• Chicken Gyros
• Grilled Chicken with Avocado Salsa

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Chicken Kabobs

5 from 5 votes

- Review this recipe

Enjoy these delicious Chicken Kabobs, featuring tender marinated chicken, ripe mangos, crunchy onions, and juicy tomatoes, served with a simple, spicy sriracha sauce. They're not only flavorful but also packed with protein and nutrients for a fulfilling meal.

SAVE TO RECIPE BOX

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Chicken Kabobs

5 from 5 votes

- Review this recipe

SAVE TO RECIPE BOX

Print Recipe

Enjoy these delicious Chicken Kabobs, featuring tender marinated chicken, ripe mangos, crunchy onions, and juicy tomatoes, served with a simple, spicy sriracha sauce. They're not only flavorful but also packed with protein and nutrients for a fulfilling meal.

Course Dinner, Main Course

Cuisine American

Keyword chicken kabobs

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Chelsea Lords

Calories 599kcal

Author Chelsea Lords

Ingredients

Chicken Marinade and Veggies/Fruit (See Note 1)

• ▢ 1/2 cup olive oil
• ▢ 3/4 cup orange juice
• ▢ 2 tablespoons chopped cilantro
• ▢ 1/4 cup freshly squeezed lime juice
• ▢ 2 and 1/2 tablespoons low-sodium soy sauce
• ▢ 2 tablespoons honey
• ▢ 1 teaspoon minced garlic
• ▢ 1 teaspoon minced ginger (or 1/4 teaspoon ginger powder)
• ▢ 1 teaspoon sriracha sauce
• ▢ Salt and pepper
• ▢ 1 and 1/2 pounds boneless skinless chicken breasts
• ▢ Fruits/Veggies: 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 sauce
• ▢ 1 teaspoon white sugar, optional

Instructions

• MARINADE: Whisk together all of the marinade ingredients in a medium-sized bowl. Remove about 1/2 cup (put in an airtight container in the fridge for later) and pour the rest into a large sealable bag.
• CHICKEN: Cut the chicken into bite-sized 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.
• PREP GRILL: Preheat the grill to medium-high heat (about 400-450 degrees F). Clean and then oil the grill grates by generously dipping a paper towel in olive oil and using tongs to rub it on the grill grates.
• PREP FRUIT AND VEGGIES: 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.
• CREATE KABOBS: Once the chicken has marinated, place the chicken pieces on a skewer alternating with (See Note 1) prepared fruits and veggies (the cubed mango, red onion pieces, and zucchini). Add cherry tomatoes to the skewers as well.
• GRILL: 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 degrees F or juices run clear. The carryover heat will take chicken to the safe 165 degrees 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."
• SERVE: 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 then juice 2 limes to get about 3-4 tablespoons lime juice.
• Combine the mayo, lime juice, lime zest, sriracha, and (if desired) white sugar in a bowl. Add some salt and pepper to taste. Stir well and then taste, adding additional lime or sriracha to personal preference.

Video

Recipe Notes

Note 1: Marinade: The marinade is separated into three parts, so don't add it all to the raw chicken or you won't be able to use it later on. We use it to marinate the chicken, then as the chicken is cooking, we brush the reserved marinade on the meat. We'll also save some marinade to drizzle over everything after it's finished as a sort of dressing.

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.

Nutrition Facts

Serving: 4servings | Calories: 599kcal | Carbohydrates: 39.1g | Protein: 18.9g | Fat: 44g | Cholesterol: 62.7mg | Sodium: 395mg | Fiber: 2.9g | Sugar: 24.6g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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