These Mango Sriracha Chicken Skewers combine sweet, creamy mango with a spicy sriracha marinade and a bright, fresh mango salsa—perfect for summer grilling and guaranteed to be a hit at your next cookout.
Summer is prime time for firing up the grill, and these Mango Sriracha Chicken Skewers are a new favorite for easy, flavorful outdoor meals. The marinade balances creamy coconut milk, sweet mango, lime, honey, and sriracha for a lively sweet-and-spicy profile. Once the chicken is grilled, a quick mango salsa adds color, texture, and a bright finish that everyone will love.
If you enjoy grilling throughout the warmer months—chicken, turkey burgers, steak, or vegetables—you’ll appreciate how straightforward this recipe is. The flavors come together quickly, cleanup is minimal, and the finished skewers are vibrant and satisfying. As someone who cooks often, I welcome any excuse to move dinner outdoors and let the grill do the work.
MAKING THESE SKEWERS IS EASY!
Skewers are an easy way to make a simple chicken dinner feel special, and this recipe is extremely simple to prepare. The marinade is blended for smooth texture—just blend the coconut milk, chopped mango, garlic, sriracha, lime juice, honey, olive oil, salt, pepper, and cilantro until mostly smooth. Reserve about a cup of the mixture before adding the chicken; use that reserved marinade to brush the skewers as they cook to keep them moist and flavorful.
You can marinate the chicken for as little as 30 minutes or up to overnight. Shorter marinating still yields great flavor; longer marinating deepens the taste. I prefer to pulse the cilantro so there are some larger, fresh pieces in the sauce, but you can blend it fully if you like a uniform texture. The mango salsa is equally quick: combine chopped mango, red pepper, jalapeño (optional), red onion, green onions, cilantro, lime juice, and lime zest, then refrigerate until ready to serve.
These skewers are crowd-pleasers. If you want to make them milder for children, substitute sweet chili sauce or reduce the sriracha and omit jalapeños from the salsa—still delicious, without as much heat.
OTHER RECIPES YOU’LL ENJOY
- Honey Sriracha Glazed Meatballs
- Chili Lime Grilled Chicken
- Chili-Rubbed Salmon with Summer Corn Salad
- Southwest Flank Steak with Peach Salsa
These skewers make a healthy dinner option built from fresh ingredients. They’re ideal for summer gatherings, packed lunches, or a weeknight meal when you want something simple but impressive. Below you’ll find the full ingredient list, times, instructions, and nutrition information so you can recreate them easily at home.
Mango Sriracha Chicken Skewers
Sweet mango and creamy coconut milk balance the heat of sriracha. Topped with a bright mango salsa, these skewers are colorful and full of flavor.
Prep Time: 10 mins · Cook Time: 10 mins · Total Time: 20 mins · Servings: 6
Ingredients
- 2 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
For the Marinade:
- 1 (14 oz) can coconut milk
- 1 cup chopped mango
- 2 cloves garlic, minced
- 3 Tbsp sriracha (adjust to taste)
- 1 Tbsp lime juice
- 2 Tbsp honey
- 3 Tbsp olive oil
- Salt and pepper, to taste
- Handful of fresh cilantro
For the Salsa:
- 1½ cups mango, chopped
- ½ cup red sweet pepper, chopped
- 1–2 jalapeños, chopped (optional)
- ¼ cup red onion, chopped
- ¼ cup sliced green onions
- 3 Tbsp cilantro, chopped
- 2 Tbsp lime juice
- ½ tsp lime zest
Instructions
- Soak wooden skewers in cold water for about 20 minutes to prevent burning, then set aside.
- In a blender, combine all marinade ingredients through salt and pepper. Blend until smooth. Add cilantro and pulse until roughly chopped if you prefer larger cilantro pieces. Reserve about 1 cup of marinade for brushing while grilling.
- Cut the chicken into 1-inch cubes, pour the remaining marinade over the chicken, and refrigerate for at least 30 minutes or up to overnight.
- While the chicken marinates, combine all salsa ingredients in a bowl, cover, and refrigerate until ready to serve.
- Preheat the grill to medium-high and lightly oil the grates to prevent sticking.
- Thread chicken onto the skewers (about 5 pieces per skewer). Discard the used marinade. Grill skewers 2–3 minutes per side, brushing occasionally with the reserved marinade, until chicken is cooked through and nicely charred.
- Remove from the grill, top with mango salsa, serve immediately, and enjoy.
Nutrition
Serving: 4 skewers + 1/4 cup salsa · Calories: 308 kcal · Carbohydrates: 12.9 g · Protein: 40.7 g · Fat: 10 g · Saturated Fat: 4.6 g · Sodium: 234.7 mg · Fiber: 1.3 g · Sugar: 9.8 g
Nutrition information is automatically calculated and should be used as an approximation.
Final tip: for the best texture, avoid overcooking the chicken—remove skewers as soon as the juices run clear and the pieces are no longer pink inside. These skewers pair well with a simple green salad, rice, or grilled vegetables for a complete summer meal.