Mango Habanero Chicken Kebabs

Sweet, smoky, and finished with just the right amount of heat, these chicken kebabs are made for warm evenings and easy grilling. The chicken stays tender and lightly charred while our Mango Habanero Sauce adds a bright tropical sweetness balanced by gentle spice. Brushed on toward the end of grilling or drizzled over just before serving, the sauce creates a glossy, flavorful finish that makes these kebabs feel vibrant, fresh, and perfect for summer gatherings.

Serves: 4–6
Prep Time: 20 minutes
Cook Time: 10–12 minutes

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs, cut into cubes
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• New Canaan Farms Mango Habanero Sauce, for finishing
• Wooden or metal skewers

Serve With: Rice, grilled vegetables, pineapple, or a simple summer salad.

Directions

1. If using wooden skewers, soak them in water for at least 30 minutes before grilling.
2. Preheat the grill to medium-high heat.
3. In a large bowl, toss the chicken with olive oil, salt, and black pepper until evenly coated.
4. Thread the chicken, peppers, and onion onto skewers, alternating ingredients as desired.
5. Grill the kebabs for 10–12 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
6. During the last few minutes of grilling, brush the kebabs lightly with Mango Habanero Sauce, allowing the sauce to caramelize slightly without burning.
7. Transfer to a serving platter and drizzle with additional Mango Habanero Sauce just before serving if desired.

Storage Tip: Store leftover kebabs in an airtight container in the refrigerator for up to 3 days. Reheat gently and serve with extra Mango Habanero Sauce for added flavor.