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Sweet and Spicy Chicken Mango Kabobs with Sriracha Lime Dipping Sauce Recipe

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3.9 from 20 reviews

These vibrant Chicken Kabobs offer a delicious blend of zesty citrus marinade and grilled chicken paired with fresh mango, red onion, zucchini, and cherry tomatoes. Perfectly grilled to juicy perfection and served with a tangy Sriracha lime mayo dipping sauce, they make for a colorful, fresh, and flavorful meal ideal for summer grilling.

  • Total Time: 35 minutes plus 30 minutes to 6 hours marinating
  • Yield: 4 servings

Ingredients

Marinade

  • 1/2 cup olive oil
  • 3/4 cup orange juice
  • 2 tablespoons chopped cilantro
  • 1/4 cup freshly squeezed lime juice (from 2 limes)
  • 2-1/2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger (or 1/4 teaspoon ginger powder)
  • 1 teaspoon Sriracha
  • Salt and pepper to taste

Chicken and Vegetables

  • 1-1/2 pounds boneless, skinless chicken breasts, cut into 1 to 1 1/2 inch pieces
  • 1 large mango (or 2 honey mangoes), peeled and cut into 2-inch cubes
  • 1 red onion, cut into thick 1–2 inch pieces
  • 3/4 pint cherry tomatoes
  • 2 small-medium zucchinis, cut into half moons
  • Chopped cilantro (optional, for garnish)

Sriracha Dipping Sauce

  • 1/2 cup mayonnaise
  • Zest of 1 lime (about 1/2 teaspoon)
  • Juice of 2 large limes (about 3–4 tablespoons)
  • 3 teaspoons Sriracha
  • 1 teaspoon granulated sugar (optional)
  • Salt and pepper to taste

Instructions

  1. Make Marinade: In a medium-sized bowl, whisk together the olive oil, orange juice, chopped cilantro, soy sauce, honey, minced garlic, minced ginger, Sriracha, salt, pepper, and 1/4 cup freshly squeezed lime juice. Remove about 1/2 cup of this marinade and set aside in an airtight container in the fridge for later use, then pour the remaining marinade into a large resealable bag.
  2. Prep Chicken: Cut the chicken breasts into bite-sized pieces roughly 1 to 1 1/2 inches each. Place the chicken pieces inside the resealable bag with the marinade, seal it tightly, and refrigerate for at least 30 minutes but preferably 2 to 3 hours, not exceeding 6 hours to avoid drying out the chicken.
  3. Prep Grill: Preheat your grill to medium-high heat, approximately 400–450°F. To prepare the grill grates, dip a folded paper towel in olive oil and use tongs to rub it generously over the grates to prevent sticking.
  4. Prep Fruit and Veggies: Peel and chop the mango into 2-inch cubes. Cut the red onion into thick 1 to 2 inch pieces, and slice the zucchini into half moons.
  5. Create Kabobs: Remove the chicken from the marinade and thread the chicken pieces onto skewers, alternating with mango cubes, red onion pieces, zucchini slices, and cherry tomatoes as desired.
  6. Grill: Place the kabobs on the prepared hot grill. Cook for 6 to 8 minutes total, turning once halfway through. Brush the chicken with the reserved marinade except for 2 tablespoons which will be used later. Ensure chicken reaches an internal temperature of 160°F; carryover heat will raise it to the safe 165°F. The chicken should be cooked through and juices run clear.
  7. Serve: Transfer kabobs to a serving plate and evenly drizzle with the reserved 2 tablespoons of marinade. Garnish with fresh chopped cilantro if desired, and serve with the prepared sriracha dipping sauce.
  8. Make Sriracha Dipping Sauce: Zest about 1/2 teaspoon from one lime and juice two large limes to yield around 3 to 4 tablespoons of lime juice. In a bowl, combine mayonnaise, lime zest, lime juice, Sriracha, and optional sugar. Season with salt and pepper to taste, stir well, and adjust lime or Sriracha according to preference. Serve chilled alongside the kabobs.

Notes

  • Do not marinate chicken longer than 6 hours as the acid in the lime juice can begin to break down the chicken fibers and result in a dry texture.
  • You can soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
  • For a spin on vegetables, feel free to add bell peppers or mushrooms.
  • The reserved marinade used for brushing must be cooked through as it has been in contact with raw chicken; do not consume it raw.
  • Grill temperature is key; medium-high heat ensures chicken cooks quickly without drying out.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://ellarecipe.com/sweet-and-spicy-chicken-mango-kabobs-with-sriracha-lime-dipping-sauce-recipe/