Go Back
cilantro lime chicken skewers recipe

Cilantro Lime Chicken Skewers with Mango Salsa

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Chicken & Marinade
  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch cubes
  • 3 tbsp olive oil
  • 1/4 cup fresh lime juice plus 1 tsp lime zest
  • 1/4 cup fresh cilantro finely chopped
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
For the Mango Salsa
  • 2 large mangos peeled and diced
  • 1/4 cup red onion finely diced
  • 1 medium jalapeño seeded and finely diced
  • 1/4 cup fresh cilantro chopped
  • 1 tbsp fresh lime juice
  • 1/4 tsp kosher salt

Method
 

Prep & Marinate
  1. If using wooden skewers, submerge them in water to soak for at least 30 minutes before grilling.
  2. In a medium bowl, whisk together the olive oil, lime juice, lime zest, chopped cilantro, minced garlic, cumin, salt, and pepper.
  3. Place the cubed chicken breast into a large ziplock bag or bowl. Pour the marinade over the chicken, toss to coat completely, and refrigerate for at least 30 minutes (but no longer than 2 hours).
Make the Salsa & Grill
  1. While the chicken marinates, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Toss well and set aside in the fridge so the flavors can meld.
  2. Preheat your grill to medium-high heat (about 400°F). Thread the marinated chicken cubes onto your soaked skewers, leaving a little space between each piece.
  3. Lightly oil the grill grates. Grill the skewers for 5-6 minutes per side, turning once, until the chicken is golden brown, slightly charred on the edges, and cooked through (internal temp of 165°F).
  4. Transfer the skewers to a platter and generously spoon the fresh mango salsa over the top. Serve warm and enjoy!

Notes

• Wood skewers must be soaked to prevent burning. Metal skewers can be used immediately without soaking.
• Do not over-marinate! The lime juice will break down the chicken too much if left for more than 2 hours.
• Make it ahead: The mango salsa can be made up to 24 hours in advance and kept tightly sealed in the fridge.