Grilled Chicken and Mango Bites

The first time I whipped up these Grilled Chicken and Mango Bites, it was for a casual summer backyard get-together. I was looking for something light, flavorful, and a bit different from the usual BBQ fare. Honestly, I wasn’t sure how the combination would go over, especially with the kids who can be a bit picky. But the moment these vibrant skewers came off the grill, fragrant with a hint of char and the sweet aroma of mango, they vanished from the platter in minutes! My husband, who usually sticks to his steak, kept going back for “just one more.” The kids, surprisingly, loved the “sweet chicken” and even asked if we could have it again the next week. It was an instant hit – the perfect balance of savory grilled chicken, sweet and juicy mango, and that zesty marinade that just ties everything together. Since then, these bites have become a staple for us, whether it’s a quick weeknight dinner served over rice or the star appetizer at a party. They’re incredibly easy to make, look absolutely stunning, and taste like sunshine on a stick. Trust me, this recipe is a keeper!

Ingredients

• 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs: Cut into 1-inch cubes. Thighs offer more flavor and moisture, while breasts are leaner.
• 2 Large Ripe but Firm Mangoes: Peeled, pitted, and cut into 1-inch cubes. The slight firmness helps them hold up on the grill.
• 1 Large Red Bell Pepper (Optional): Cored, seeded, and cut into 1-inch pieces. Adds color, crunch, and a subtle sweetness.
• 1 Medium Red Onion (Optional): Cut into 1-inch chunks, layers separated. Provides a mild, sweet onion flavor when grilled.
• For the Marinade:
  • 1/3 cup Olive Oil: Extra virgin for best flavor; helps prevent sticking and adds richness.
  • 1/4 cup Lime Juice: Freshly squeezed is best; adds brightness and tenderizes the chicken.
  • 2 tablespoons Soy Sauce (or Tamari for gluten-free): Adds umami depth and saltiness.
  • 2 tablespoons Honey (or Maple Syrup): For a touch of sweetness and helps with caramelization.
  • 2 cloves Garlic: Minced; for aromatic depth.
  • 1 tablespoon Fresh Ginger: Grated or finely minced; adds a warm, zesty kick.
  • 1/2 cup Fresh Cilantro: Chopped, plus more for garnish; for a burst of fresh, herbaceous flavor.
  • 1/2 teaspoon Red Pepper Flakes (Optional): For a hint of heat; adjust to your preference.
  • 1/2 teaspoon Salt: Or to taste.
  • 1/4 teaspoon Black Pepper: Freshly ground, or to taste.
• Wooden or Metal Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Instructions

1. Prepare the Chicken and Vegetables: If you haven’t already, cut the chicken into uniform 1-inch cubes. This ensures even cooking. Prepare the mangoes by peeling, pitting, and cutting them into similar-sized 1-inch cubes. If using, chop the red bell pepper and red onion into 1-inch pieces as well. Place the chicken in a medium-sized bowl.
2. Make the Marinade: In a separate small bowl, whisk together all the marinade ingredients: olive oil, lime juice, soy sauce (or tamari), honey (or maple syrup), minced garlic, grated ginger, chopped cilantro, red pepper flakes (if using), salt, and black pepper. Taste and adjust seasoning if necessary.
3. Marinate the Chicken: Pour about two-thirds of the marinade over the chicken cubes in the bowl. Toss gently to ensure all pieces are well-coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful the chicken will be. Reserve the remaining one-third of the marinade for basting later.
4. Prepare the Skewers: If using wooden skewers, ensure they have been soaking in water for at least 30 minutes. This prevents them from charring too quickly on the grill.
5. Assemble the Skewers: Thread the marinated chicken pieces onto the skewers, alternating with the mango cubes. If using, add pieces of red bell pepper and red onion in between. Don’t pack the items too tightly; a little space allows for even cooking. Aim for a visually appealing and balanced skewer.
6. Preheat the Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (around 375-450°F or 190-230°C). Clean the grill grates and lightly oil them to prevent sticking.
7. Grill the Skewers: Place the assembled skewers on the preheated grill. Cook for about 8-12 minutes total, turning them every 2-3 minutes, until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and has nice grill marks, and the mango is slightly caramelized and tender.
8. Baste (Optional): During the last few minutes of grilling, you can brush the skewers with some of the reserved marinade. Important: If you do this, ensure the marinade cooks on the skewers for at least 2-3 minutes to be food safe, as it has been in contact with raw chicken by proxy (if you didn’t separate it strictly). Alternatively, boil the reserved marinade for 5 minutes before using it as a finishing glaze or sauce.
9. Rest and Serve: Once cooked, remove the skewers from the grill and transfer them to a clean platter. Let them rest for a few minutes before serving. This allows the juices in the chicken to redistribute, resulting in more tender bites. Garnish with additional fresh chopped cilantro and serve with lime wedges on the side, if desired.

Nutrition Facts

• Servings: This recipe makes approximately 6-8 appetizer-sized servings, or 3-4 main course servings.
• Calories per Serving (approximate for appetizer size): 280-350 calories.
• Protein: High in lean protein from the chicken, essential for muscle repair and growth.
• Vitamin C: Rich in Vitamin C from the mango and lime juice, supporting immune function and collagen production.
• Healthy Fats: Contains monounsaturated fats from olive oil, beneficial for heart health.
• Fiber: Moderate fiber content from mango and optional vegetables, aiding digestion.
• Low Saturated Fat: Especially if using chicken breast and controlling oil, contributing to a heart-healthy profile.

(Note: Nutritional values are estimates and can vary based on specific ingredients, portion sizes, and preparation methods.)

Preparation Time

• Active Preparation Time: Approximately 25-35 minutes (includes cubing chicken and mango, chopping vegetables, and whisking marinade).
• Marinating Time: Minimum 30 minutes, ideally 1-2 hours (can go up to 4 hours).
• Grilling Time: Approximately 8-12 minutes.
• Total Time (excluding marinating): Approximately 35-45 minutes.
• Total Time (including minimum marinating): Approximately 1 hour 5 minutes – 1 hour 15 minutes.

This recipe is relatively quick to assemble, with the marinating period being the longest passive wait time, making it feasible for both weeknight dinners and planned gatherings.

How to Serve

These Grilled Chicken and Mango Bites are incredibly versatile. Here are some delightful ways to serve them:

• As an Appetizer:
  • Party Platter: Arrange the skewers attractively on a large platter. Garnish with fresh cilantro sprigs and lime wedges for squeezing.
  • Dipping Sauces: Serve alongside small bowls of complementary dipping sauces. Consider:
    • Creamy Cilantro-Lime Dip: Yogurt or sour cream based with lime juice, cilantro, and a touch of garlic.
    • Sweet Chili Sauce: A store-bought classic that pairs beautifully with the sweet and savory notes.
    • Peanut Sauce: For a Thai-inspired twist.
  • Individual Portions: For a more formal appetizer, serve one or two skewers per small plate.
• As a Main Course:
  • Over Rice: Serve 2-3 skewers per person over a bed of:
    • Coconut Rice: The creamy, tropical flavor of coconut rice is a perfect match.
    • Jasmine or Basmati Rice: Simple, fragrant rice allows the skewer flavors to shine.
    • Quinoa: For a healthier, protein-packed grain option.
  • With a Salad: Pair with a fresh, vibrant salad:
    • Simple Green Salad: Mixed greens with a light vinaigrette.
    • Tropical Slaw: Cabbage, carrots, and perhaps pineapple with a tangy dressing.
    • Black Bean and Corn Salad: Adds more substance and complementary flavors.
  • In Lettuce Wraps: Remove the chicken and mango from the skewers and serve in crisp lettuce cups (like butter lettuce or romaine) for a light, carb-conscious meal. Drizzle with extra sauce if desired.
  • Alongside Grilled Vegetables: Complement with other grilled vegetables like zucchini, asparagus, or corn on the cob.
• Garnish Ideas:
  • Fresh Herbs: Chopped fresh cilantro is a must. Mint or Thai basil could also work.
  • Citrus: Lime wedges for squeezing over the top add a final burst of freshness.
  • Seeds: A sprinkle of toasted sesame seeds or black sesame seeds for texture and visual appeal.
  • Spice: A very light dusting of red pepper flakes for those who like extra heat.
  • Edible Flowers: For a truly special occasion, a few edible flowers can elevate the presentation.

No matter how you choose to serve them, these Grilled Chicken and Mango Bites are sure to be a hit, bringing a taste of the tropics to your table!

Additional Tips

1. Mango Selection is Key: Choose mangoes that are ripe but still firm to the touch. Overripe mangoes will be too soft to skewer and may fall apart on the grill. An Ataulfo (honey mango) or Kent mango works well.
2. Uniform Pieces: Cut your chicken and mango into roughly equal 1-inch cubes. This ensures they cook evenly on the grill, preventing the chicken from being undercooked or the mango from becoming mush.
3. Don’t Overcrowd Skewers: Leave a little space between the chicken and mango pieces on the skewers. This allows heat to circulate properly for even cooking and better caramelization.
4. Marinating Magic: Don’t skip the marinating time, even if it’s just 30 minutes. It not only infuses the chicken with incredible flavor but also helps to tenderize it. For best results, aim for 1-2 hours.
5. Grill Temperature Control: Medium-high heat is ideal. If the grill is too hot, the outside will char before the chicken cooks through. If it’s too cool, you won’t get those desirable grill marks and caramelization.
6. No Grill? No Problem!: If you don’t have an outdoor grill, you can use a stovetop grill pan. Cook over medium-high heat, working in batches if necessary to avoid overcrowding the pan. You can also bake them on a lined baking sheet at 400°F (200°C) for 15-20 minutes, turning halfway, though you’ll miss the smoky char.
7. Chicken Choices: While boneless, skinless chicken breasts are a lean option, boneless, skinless chicken thighs are more forgiving on the grill as they have a bit more fat and tend to stay juicier.
8. Spice it Up or Down: The red pepper flakes are optional. You can omit them for a milder version or increase the amount for more heat. You could also add a finely minced jalapeño (seeds removed for less heat) to the marinade for a different kind of spice.

FAQ Section

1. Q: Can I prepare these Grilled Chicken and Mango Bites ahead of time?
   A: Yes, partially. You can cube the chicken and prepare the marinade up to a day in advance, storing the chicken (marinating) in the fridge. You can also cube the mango and any optional vegetables a few hours ahead, storing them separately in airtight containers in the fridge. Assemble the skewers just before you plan to grill them for the best texture, as mango can become too soft if left on skewers with acidic marinade for too long.
2. Q: What’s the best type of mango to use for grilling?
   A: You want a mango variety that is sweet, flavorful, and relatively firm when ripe, so it holds its shape on the grill. Kent, Keitt, or Tommy Atkins varieties are good choices as they tend to be less fibrous and hold up well to heat. Ataulfo (honey) mangoes are delicious but can be softer, so handle them gently. Ensure they are ripe but not mushy.
3. Q: Can I use frozen mango for this recipe?
   A: It’s best to use fresh mango. Frozen mango, once thawed, tends to be much softer and mushier, making it difficult to skewer and grill properly. It might fall apart on the grill. If you absolutely must use frozen, thaw it partially and handle it very carefully, but expect a softer result.
4. Q: Are these skewers gluten-free?
   A: They can easily be made gluten-free by using Tamari instead of regular soy sauce in the marinade. Always double-check the labels of your ingredients, especially sauces, to ensure they are certified gluten-free if catering to someone with celiac disease or severe gluten sensitivity.
5. Q: How do I prevent the wooden skewers from burning on the grill?
   A: Soak your wooden skewers in water for at least 30 minutes before threading the ingredients onto them. This helps to prevent them from catching fire or charring excessively on the hot grill. You can also use metal skewers, which don’t require any soaking.
6. Q: What if I don’t have an outdoor grill? Can I make these indoors?
   A: Absolutely! You can use a stovetop grill pan over medium-high heat. You’ll still get nice grill marks. Alternatively, you can broil them in the oven on a baking sheet (about 4-6 inches from the broiler element), turning frequently, for about 8-10 minutes, or bake them at 400°F (200°C) for 15-20 minutes, turning halfway. The flavor will be slightly different without the smoky char from an outdoor grill, but still delicious.
7. Q: How do I store and reheat leftovers?
   A: Store leftover skewers in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm them in a microwave (they might get a bit softer), in a skillet over medium-low heat, or in an oven at 350°F (175°C) until warmed through. Avoid overcooking, which can dry out the chicken.
8. Q: Can I add other fruits or vegetables to the skewers?
   A: Yes, definitely! Pineapple chunks are a fantastic addition that complements the mango and chicken beautifully. Chunks of zucchini, cherry tomatoes, or even par-boiled sweet potato pieces would also work well. Just ensure any added vegetables are cut to a similar size for even cooking.

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