These Mango Sriracha Chicken Skewers are the perfect balance of sweet and spicy, finished with a fresh mango salsa that will be a hit at any cookout.
Summer grilling is one of the best ways to enjoy simple, flavorful meals, and these Mango Sriracha Chicken Skewers are now a top favorite. The marinade combines creamy coconut milk, sweet mango, zesty lime and bold sriracha, giving the chicken a sweet-heat profile that caramelizes beautifully on the grill. Topped with a bright mango salsa, these skewers add color, texture and freshness to the plate—perfect for backyard gatherings, weeknight dinners, or a light weekend meal.
I love firing up the grill throughout the warmer months—whether grilling chicken, turkey burgers, steak or seasonal vegetables. Grilling keeps cleanup easy and makes it fun to eat outside with a cold drink in hand. As someone who cooks every day, I welcome any chance to shift the work outdoors and keep the kitchen cool.
MAKING THESE SKEWERS IS EASY
Skewers are an easy way to dress up ordinary chicken, and this recipe could not be simpler. The marinade blends coconut milk, fresh mango, sriracha, lime juice, garlic, honey, olive oil and cilantro. Everything goes into a blender for a smooth marinade—reserve about a cup to brush on the chicken while grilling to keep it moist and flavor-packed. Marinate at least 30 minutes or up to overnight for deeper flavor.
The accompanying mango salsa is just as quick: chopped mango, sweet red pepper, jalapeño (optional), red onion, green onion, cilantro, lime juice and a touch of lime zest. Mix it together and chill while the chicken marinates. The salsa brings a crisp, bright contrast to the warm, slightly smoky skewers.
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, fresh dinner option using whole ingredients. For kids or anyone sensitive to heat, substitute sweet chili sauce for the sriracha and omit the jalapeños in the salsa—still delicious but milder. Serve with rice, a green salad or grilled vegetables for a complete meal.
Mango Sriracha Chicken Skewers
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins (plus marinating)
Servings: 6
Ingredients
Main:
- 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 fresh cilantro
For the Salsa:
- 1½ cups mango, chopped
- ½ cup red sweet pepper, chopped
- 1 or 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 and blend until smooth. Add the cilantro and pulse a few times so the cilantro is roughly chopped, or blend completely for a finer texture. Reserve about 1 cup of the marinade to brush on the chicken while grilling.
- Slice 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, mix all salsa ingredients in a medium bowl, cover and refrigerate until ready to serve.
- Preheat the grill to medium-high and lightly oil the grates to prevent sticking.
- Thread the chicken onto the soaked skewers, about 5 pieces per skewer. Discard any leftover marinade used to marinate the raw chicken, but use the reserved cup to brush during grilling.
- Grill skewers 2–3 minutes per side, brushing occasionally with the reserved marinade, until cooked through and slightly charred.
- Top with mango salsa, serve hot 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.
Tips & Serving Suggestions
For best results, allow the chicken to marinate longer when you have time—overnight yields more depth of flavor. If you prefer a milder dish, reduce the sriracha or replace it with a sweet chili sauce. Grill the skewers over direct heat for a quick sear, then move to a slightly cooler spot to finish cooking without charring. These skewers pair well with fluffy rice, a simple green salad, grilled corn, or warm tortillas for a casual taco-style plating.
Leftovers keep well in the refrigerator for 2–3 days. Store the salsa separately to maintain its texture and freshness. Reheat the chicken gently in a skillet or under a low broiler so it stays tender.
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