Grilled Mango and Chicken Skewers
Firm-ripe Florida mango holds its shape over a hot grill, caramelizing at the edges while the chicken picks up smoky char and a punchy lime-garlic marinade. Smoked paprika ties everything together with a little warmth that does not overwhelm the fruit. This is a fast weeknight cook that tastes like you planned it all week.
Char-kissed mango and pasture-raised chicken, straight off the grill.
Florida mango season is short and it is worth building meals around while it lasts. The varieties coming off local trees right now, Keitt, Kent, the occasional Carrie from a neighbor's yard, are bigger and less stringy than anything shipped in from overseas, and they have enough firmness to survive a hot grill without turning to jam.
At Altamont, our pasture-raised chicken thighs are the cut we reach for when the grill is on. They have enough fat to stay juicy over high heat and enough flavor to stand up to a bold marinade. Paired with caramelized mango and a simple lime-garlic base, this is one of those summer meals that comes together in under half an hour and still feels like you made something real. You can read how we raise them here.
Ingredients
Method
- 1
If using wooden skewers, soak them in water for at least 10 minutes so they do not burn over the fire. Metal skewers need no prep.
- 2
In a large bowl, whisk together the lime juice, garlic, olive oil, smoked paprika, and salt. Add the chicken pieces and toss well to coat. Let them sit while you cut the mango and heat the grill, about 10 minutes.
- 3
Heat a gas or charcoal grill to high heat, around 450 to 500 degrees F. You want real heat here so the chicken and mango get color fast without drying out.
- 4
Thread the chicken and mango onto skewers, alternating pieces and leaving a small gap between each one so heat can circulate. Do not pack them tight.
- 5
Lay the skewers on the grill and cook without moving them for 4 to 5 minutes, until the chicken lifts cleanly from the grates and has good char on the underside. Flip and cook another 4 to 5 minutes, until the chicken is cooked through and the mango edges are caramelized.
- 6
Pull the skewers off the grill and let them rest for 2 minutes before serving. A squeeze of fresh lime over the top right before eating makes a real difference.
Notes from our kitchen
- The mango needs to be firm-ripe, not soft. A mango that is too soft will fall apart on the skewer and turn to mush on the grill. Press it gently; it should give just slightly, like a peach that is just ready.
- Chicken thighs are the right cut for this. They stay juicy over high heat in a way that breast meat does not, and they hold up to the bold lime-garlic marinade without tasting washed out.
- If you want a little heat, add a pinch of cayenne or a half teaspoon of chipotle powder to the marinade. It plays well against the sweetness of the mango.
Common questions
Can I cook these in a grill pan indoors if I do not have an outdoor grill?
Yes. A cast iron grill pan over high heat works well. Get it very hot before the skewers go in and leave the exhaust fan running. You will get good char marks and the mango will still caramelize. Just work in batches if your pan is small so you are not crowding the skewers.
What Florida mango varieties work best here?
Look for Keitt, Kent, or Tommy Atkins at a local farm stand or market. All three are large, have minimal fiber, and hold their shape on the grill. Honey mangoes are delicious but too soft for skewers. Florida mango season runs roughly June through September, so this dish is at its best right in the middle of summer.
What do I serve with these skewers?
White rice or coconut rice are the simplest moves and soak up any juices nicely. A simple green salad with avocado and lime dressing works great alongside. If you have extra mango, dice it rough and toss with red onion and cilantro for a quick salsa.