Mango Sriracha Chicken Skewers

Experience the ultimate fusion of tropical sweetness and spicy zest with these nutrient-dense Mango Sriracha Chicken Skewers

Ingredients

• 2 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
• For the Marinade:
• 1 can (14 oz) full-fat coconut milk (for healthy MCT fats)
• 1 cup fresh mango, chopped
• 2 cloves garlic, minced
• 3 Tbsp sriracha sauce
• 1 Tbsp fresh lime juice
• 2 Tbsp raw honey (natural sweetener)
• 3 Tbsp extra virgin olive oil
• Salt and pepper, to taste
• 1 handful fresh cilantro
• For the Fresh Mango Salsa:
• 1 cup fresh mango, diced
• 1/4 cup red onion, finely diced
• 1-2 jalapeños, seeded and minced (adjust to spice preference)
• 3 Tbsp cilantro, chopped
• 2 Tbsp lime juice & pinch of salt

Instructions

1. Hydrate Skewers: Soak wooden skewers in cold water for at least 20 minutes to prevent combustion on the grill.
2. Prepare Marinade: In a high-speed blender, combine coconut milk, mango, garlic, sriracha, lime juice, honey, olive oil, salt, and pepper. Blend until silky smooth. Add cilantro and pulse briefly for texture.
3. Marinate: Place cubed chicken in a glass bowl or reusable bag. Reserve 1 cup of the marinade for basting. Pour the remaining mixture over the chicken and refrigerate for 30 minutes (or up to overnight for deeper flavor infusion).
4. Toss Salsa: While the chicken marinates, combine all salsa ingredients in a medium bowl. Cover and chill to allow flavors to meld.
5. Grill Setup: Preheat your grill to medium-high heat. Lightly oil the grates using a high-smoke point oil to ensure a non-stick surface.
6. Assemble & Grill: Thread roughly 5 chicken cubes onto each skewer. Discard the used marinade. Grill for 2-3 minutes per side, basting with the reserved clean marinade, until the internal temperature reaches 165°F.
7. Serve: Plate the skewers and top generously with the chilled mango salsa.