I often use this marinade made with barbecue sauce and mango nectar on boneless chicken thigh fillets or chicken pieces such as legs and wings but today, I decided to serve up my chicken the Pinoy way: on a stick. Amazingly good, these sweet mango barbecue chicken skewers are worth firing up the grill for in October.
Sweet Mango Barbecue Chicken Skewers
Prep time
Cook time
Total time
Yield: 12 Pieces
Ingredients
- 1 pound boneless chicken thigh fillets
- salt and pepper to taste
- 1 cup mango nectar
- ¼ cup barbecue sauce
- ¼ teaspoon red pepper flakes
- 1 teaspoon sesame oil
Equipment
- 12 pieces bamboo skewers
Instructions
- Trim chicken thigh fillets of extra fat and cut into 1-inch thick strips. Wash and drain well. Season with salt and pepper to taste.
- In a bowl, combine mango nectar, barbecue sauce and red pepper flakes. Add chicken and marinate in the refrigerator for at least 4 hours or overnight. Drain from marinade, reserving liquid.
- In a sauce pan, simmer mango nectar-barbecue marinade for about 20 minutes or until reduced to about ½ cup. Add sesame oil and stir to combine.
- Thread 2 to 3 chicken slices into each skewer. Grill skewers over hot coals for about 2 to 3 minutes each side. When meat starts to lose its pink, baste with sweet mango mixture. Continue to grill and baste, turning on sides, until cooked through. Remove from heat and serve hot.
all of your recipes are great…yumminess overload…can i have an ebook
Yes, you certainly can. I’ll email you the download link if you can please PM me the address.
Can I use the mango nectar from Costco? I saw your recipe for mango nectar but I don’t like the taste of mango I get from groceries here. Thanks!
Hi Sharlene,
Yes, that would work. I use commercial mango nectar, too, when I can’t find good mangoes here. 🙂
i want to use this marinade for cut up chicken parts. can i bake them instead of grilling
them? we still have a winter like weather here in canada; so we can’t grill outside yet.
Yes, you can bake them. 🙂
I’ve been drooling over that blueberry bbq sauce recipe from Masterchef that I couldn’t get my hands on. Wonder if that would also work with this. Would love to try your recipe first,though. Hubby loves mangoes! Thanks for coming up with this one!
The flat skewers are best, they keep the pieces from “spinning”. Also I would only use half the marinade and save the other half for the basting. The marinade used with the raw chicken should be discarded so no one gets sick!
That’s why you boil and simmer the remaining marinade. I do this all of the time and have never gotten sick.
I love cooking with skewers however, I always forget to soak my wooden skewers so they always catch on fire so, I have been using metal grilling skewers and absolutely love them.( yay…no more fires)