Grilled Chicken Skewers with Mango, Poblano Pepper, and Yogurt Cilantro Lime Marinade

Name: Grilled Chicken Skewers with Mango, Poblano Pepper, and Yogurt Cilantro Lime Marinade
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 4
Cuisine: Fusión latino-mediterránea
Ingredients: 21 oz skinless chicken breast, cut into 1.25-inch cubes; 2 cups firm mango, cubed; 1 1/2 cups poblano pepper, cut into squares; 1 cup red onion, cut into chunks; 3/4 cup plain thick yogurt; 1/2 cup fresh cilantro, chopped; 3 tbsp fresh lime juice; 2 tsp lime zest; 4 cloves garlic, minced; 2 tbsp olive oil; 1 1/2 tsp ground cumin; 1 tsp smoked paprika; 1 tbsp honey; 1 1/4 tsp kosher salt; 1/2 tsp ground black pepper

Original grilled chicken skewers marinated in yogurt with cilantro, lime, garlic, and cumin, threaded with firm mango and poblano pepper for a contrast of creamy, smoky, and fresh sweetness from the grill.

30 minPrep

14 minCook

44 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g skinless chicken breast, cut into 1.25-inch cubes (for brochetas)
300 g firm mango, cubed (ripe pero firme)
180 g poblano pepper, cut into squares (without semillas)
160 g red onion, cut into chunks (separar the capas)
180 g plain thick yogurt (for the adobo)
20 g fresh cilantro, chopped (for the adobo and acabado)
45 ml fresh lime juice (freshly squeezed)
4 g lime zest (solo the parte verde)
12 g garlic, minced (for the adobo)
30 ml olive oil (more a poco for the parrilla)
4 g ground cumin (for the adobo)
3 g smoked paprika (for the adobo)
15 ml honey (equilibra the acidez)
8 g kosher salt (or to taste)
2 g ground black pepper (to taste)

Nutrition facts

per serving

321 kcal

Calories

35 g

Protein

17 g

Carbs

12 g

Fat

2.4 g

Fiber

14.6 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
If using wooden skewers, soak them in water for 20 minutes to prevent burning. Preheat the grill to medium-high heat, about 425 °F / 220 °C, and lightly oil the grates with a little olive oil.
2
In a large bowl, combine the plain thick yogurt, chopped cilantro, fresh lime juice, lime zest, minced garlic, olive oil, ground cumin, smoked paprika, honey, kosher salt, and black pepper until the marinade is smooth and even.
3
Add the chicken breast cubes to the bowl and coat them thoroughly in the yogurt marinade. Let them rest for 15 minutes in a cool place or refrigerated while you prepare the remaining ingredients.
4
Thread the marinated chicken, firm mango, poblano pepper, and red onion onto the skewers, alternating the ingredients for even color and cooking. Discard any leftover marinade that has touched the raw chicken.
5
Place the skewers on the hot grill. Cook for 12 to 14 minutes at 425 °F / 220 °C, turning every 3 to 4 minutes, until the chicken is fully cooked, nicely charred, and reaches an internal temperature of 165 °F / 74 °C.
6
Transfer the skewers to a platter and let them rest for 3 minutes. Sprinkle with a little more fresh cilantro and serve immediately.

Chef tips

Use firm mango so it holds its shape on the grill. If the poblano is large, cut it into pieces similar in size to the chicken so everything cooks evenly.

Substitutions

You can swap the poblano for green or yellow bell pepper. The plain thick yogurt can be replaced with plain Greek yogurt. If you prefer less sweetness, reduce the honey by half.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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