Thai Chicken Skewers with Mango Sauce

Marinated in a flavorful Thai-inspired sauce, grilled to smoky perfection, and served with a sweet mango sauce for dipping, these Thai chicken skewers will quickly become a grill staple!

Cancel all your other grilling plans this weekend because it’s all eyes on these chicken skewers and their killer sidekick, mango dipping sauce.

We’re no strangers to a good kabob dinner around here and to be honest, summer is pretty much incomplete without a banger new kabob recipe.

So Thai chicken skewers it is, you’re welcome.

The secret to the juicy texture and incredible flavor in these skewers is pretty much all thanks to the marinade. Based with coconut milk, a little Thai red curry paste, lots of fresh lime, garlic, and lemongrass, we’re definitely not holding back on the flavors.

And inviting a little bit of mango dipping sauce in at the end for serving just seals the deal.

These Chicken Skewers feature…

• Tender chicken cubes marinated in a creamy Thai coconut curry sauce
• A sweet and creamy mango dipping sauce
• Minutes to prep and great to make ahead of time for easy grilling later

Making the Chicken Skewers

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Mango
• Garlic
• Coconut milk
• Brown sugar
• Thai red curry paste
• Brown sugar
• Lime juice
• Soy sauce
• Lemongrass paste
• Garlic
• Chicken thighs
• Cilantro

Choosing Your Chicken

I recommend using boneless skinless chicken thighs for this recipe. This cut of chicken is fast to cook up on the grill and turns out super tender and juicy every time especially after being marinated.

If you don’t have thighs on hand, boneless skinless chicken breasts will work great instead, however, you may need to adjust the cook time slightly if they are thicker breasts. Always use a kitchen thermometer to test the internal temperature of meat.

Tips for Perfect Thai Chicken

1. Blend sauce in blender or food processor – this helps break down the mango sauce into a perfectly creamy texture.
2. Cut chicken into uniform cubes – aim for uniform 1-inch cubes so the chicken cooks evenly.
3. Marinate chicken at least 2 hours – a good rule of thumb with marinating is 2 hours if you’re in a hurry and up to 12 if you’ve got some extra time.
4. Marinate chicken on bottom shelf of fridge – it’s always a good idea to keep raw meats away from fresh produce and on the bottom shelf of your fridge to reduce risk of cross contamination.

Recipe Variations

Try these ideas for a different twist on this chicken.

• Make it spicy – add cayenne pepper, a minced jalapeno or serrano pepper, or hot sauce to marinade to taste.
• Add vegetables to skewers – thread mushrooms, mini sweet peppers, sweet onion, or zucchini onto skewers with chicken.
• Serve chicken with a different sauce – a peanut satay sauce would be great in place of the mango sauce.

Stovetop and Oven Instructions

Follow these instructions for how to cook the chicken indoors instead of on the grill.

• Stovetop: Heat 1 tablespoon vegetable oil in a large skillet (or brush over a large cast iron grill pan) Once pan is hot, add chicken skewers and sear on all sides until chicken registers 165F, adding more oil to pan as needed.
• Oven: Arrange chicken in a single layer on a greased sheet pan. Bake at 400F 20-25 minutes until chicken registers 165F. Optionally, broil chicken 1 inch from heat 2-3 minutes to crisp up the outside.

No exaggeration, these are about to be your new favorite way to make a kabob this summer. The chicken gets so crispy on the outside, yet still maintains so much juiciness inside.

A little fresh cilantro action on top and a large dip into that incredible mango sauce and I think we’ve got a winner.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Try these other grilled chicken skewers next!

• Tandoori Chicken Skewers
• Grilled Jerk Chicken Kabobs
• Lemon Garlic Chicken Kabobs