Chicken Mango Skewers



by Malcolm Bedell

Chicken Mango Skewers With Grilled Street Corn Salad

Across the country, the dust covers are coming off the grills, big bags of charcoal are being lugged into the backs of SUVs and the propane tanks are getting refilled as we launch into another season of easy, breezy outdoor dining. But as we resolve to eat more of our meals outside, menu planning can tend to get a little … one note. Once you’ve grilled a steak, smothered some ribs in barbecue sauce or even toasted up a piece of salmon on a cedar plank, what’s left to do with your summer cookout agenda? While food cooked on the grill and eaten in the sunshine always tastes more delicious, it can be easy to get bogged down in the same-old, same-old preparations loaded with fat, sugar and salt.

We’ve been brainstorming ways to enjoy the grilled flavors of summer, with a lightened-up twist; excuses to fire up the grill that won’t leave us feeling heavy, bloated and sluggish. These grilled mango skewers create a fun, warm weather platter for grazing and entertaining, or just moving your weeknight meal outdoors when the weather gets too warm for cooking inside.

Lean chicken breast, red bell pepper, red onion and sweet chunks of juicy, sweet mango (which is packed with fiber, vitamins A and C, and potentially cancer-fighting phytochemicals) is served over a quick-and-easy charred street corn salad, tossed with crumbled feta, butter, sliced green onions and just a touch of mayo to bind everything together. It’s a “build-it-yourself” meal that will please grown-ups and kiddos alike, won’t weigh you down and — best of all — next to no dishes to clean up.

Chicken Mango Skewers With Grilled Street Corn Salad

Serves 4


For the skewers:

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 red bell peppers, stemmed and seeded and cut into 1-inch pieces
  • 1 red onion, peeled and cut into 1-inch chunks
  • 2 ripe mangos, peeled and cut into 1-inch chunks
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste

For the corn salad:

  • 4 ears of fresh corn, husked
  • 2 tablespoons salted butter
  • 1/3 cup sliced green onions
  • 1 fresh jalapeno, with ribs and seeds removed, minced (optional)
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons mayonnaise
  • Kosher salt and freshly ground black pepper, to taste
  • Lime wedges for serving


For the skewers:

In a medium bowl, toss all ingredients with olive oil to coat. Thread onto metal skewers, alternating between chicken, mango, red pepper and red onion. Grill covered over medium heat until chicken is cooked through, about 10-12 minutes.

For the corn salad:

Grill corn over high heat, turning occasionally, until slightly tender and charred in spots. Remove corn from cob and toss with butter, green onions, jalapeno (optional), feta cheese and mayonnaise. Season to taste with salt and pepper. Serve with freshly cut lime wedges.