Curry Mango Chicken Kabobs On The Grill

This Chicken Kabob Recipe isn’t the one your dad made growing up. Tender chicken and veggies are brushed with a sticky mango curry sauce for an Indian-inspired weeknight dinner.

This Chicken Kabob Recipe is Perfection

I ate a lot of grilled chicken kabobs growing up in the Midwest, but they were never my favorite meal. They were often quite bland. So as an adult, I’ve made it a pet project to improve the humble chicken kabob.

All the classic ingredients are still here – chicken, peppers, onion. But this recipe is so much more.

No need to waste prep time with a marinade, because taking just a couple of minutes to make a sweet, savory, sticky mango curry sauce that clings to every bit of chicken and veggie will have everybody raving about these skewers.

Curry Mango Chicken Kabob Ingredients

• chicken – chicken tenderloins or boneless skinless chicken breasts are the best for kabobs as they stay on the skewers well. Chicken tenders are very forgiving, and remain tender even with the high heat cooking. You could substitute chicken thighs, but it may be harder to keep on the skewer and will take a bit longer to cook.
• bell peppers – any color of peppers you like will add vibrant color and flavor to this chicken kebabs recipe.
• red onion – provides a sweet, mild flavor that is so good when caramelized on the grill.
• salt and pepper – for seasoning the chicken and the sauce.
• mango nectar – the base of our sweet and savory sauce. We used Jumex mango nectar, which can be found in the international foods aisle of any well stocked supermarket.
• soy sauce – adds lots of umami to the sauce.
• brown sugar – to add a touch more sweetness to the sauce.
• garlic – adds a robust aromatic flavor.
• curry powder – infuses the dish with warm, earthy flavor.
• cumin – adds complexity to the sauce.
• chili garlic sauce – to add a spicy kick to these chicken kabobs on the grill. This condiment can be found in the Asian section of the international food aisle. Sriracha or sambal oelek can be substituted for the chili garlic sauce.
• cornstarch – to thicken the sauce and help it stick to the chicken.
• lime juice – adds a bright, tangy acidity. Lemon juice works, too!
• cilantro – an optional garnish to add an herby flavor and pretty color. You can also use parsley.

How to Make Chicken Kabobs On The Grill

1. SAUCE. In a small saucepan, whisk the mango nectar, soy sauce, brown sugar, garlic, curry powder, cumin, salt, chili garlic sauce and cornstarch until well combined. Heat to boiling over medium high heat, then boil until slightly reduced and thickened. Remove from heat and stir in the lime juice. Let the sauce cool while you assemble the kabobs.

2. SKEWER. Sprinkle the chicken with salt and pepper. Thread the chicken, bell peppers and onion onto metal or wooden (pre-soaked in water) skewers.

3. GRILL. Transfer the skewers to clean, preheated grill grates and cook until the internal temperature of the chicken reaches 165 degrees F and the vegetables are tender, turning every 4 to 5 minutes and basting with the sauce halfway through cooking and once more right before the end of the cooking time.

4. SERVE. Sprinkle the kabobs with fresh herbs like cilantro or parsley, if desired, and serve with any remaining sauce.

How Long to Grill Chicken Kabobs

You’ll need to grill the kabobs long enough so that the chicken reaches an internal temperature of 165 degrees F, and the vegetables are tender. This should be about 14 to 16 minutes, but this time will vary based on the exact size of your chicken pieces, and your grill.

An instant read meat thermometer is the best way to check if the chicken is done, without having to cut into it and letting all the juices flow out.

Grilled Chicken Kabob Variations

• SPICY – 1 teaspoon of chili garlic paste in the sauce is the starting point for this chicken kabob recipe, but you can add as much as you want to make it spicy! You can also add red pepper flakes.
• EXTRA VEGGIES – You can also add zucchini, cherry tomatoes or mushrooms to these grilled chicken kabobs.
• VEGETARIAN – No chicken, no problem. These kabobs are great when you swap the chicken for cubed tofu or paneer.

Serving Curry Mango Grilled Chicken Kabobs

Serve these grilled chicken kabobs with a side of rice or couscous, and pita bread or naan bread for a complete meal. These kabobs also pair nicely with our watermelon feta mint salad.

How to Store

If you have leftovers of this chicken kabob recipe, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.