Charred Mango Habanero Chicken Skewers
This is the recipe that makes people ask what's in the marinade. The answer is almost nothing: Jason's Mango & Habanero, olive oil, garlic, lime and salt. The sauce does the actual work.
The magic happens over the flames. The mango sugars in the sauce caramelise and char at the edges while the habanero soaks into the meat — so every bite is smoky, sweet and warm all at once.
A final brush of sauce right at the end brings the glossy, just-glazed finish. Great for a weeknight, built for a barbecue.
WHY YOU'LL LOVE IT
- ★ Five-ingredient marinade, zero chopping beyond garlic
- ★ The mango sugars char into smoky-sweet edges
- ★ Meal-prep friendly — marinate up to 24 hours ahead
- ★ Pick your fighter: Original for the table, Extreme for the brave
INGREDIENTS
SKEWERS
- 800g boneless, skinless chicken thighs, cut into 3cm chunks
- ⅓ cup Jason's Mango & Habanero Hot Sauce (Original or Extreme)
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- Juice and zest of 1 lime
- 1 tsp salt
TO FINISH
- 2 tbsp extra Jason's Mango & Habanero, for glazing
- ⅓ cup coriander leaves
- Lime wedges
- Flatbreads or steamed rice, to serve
METHOD
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1. Mix the Marinade
Whisk the hot sauce, olive oil, garlic, lime juice, zest and salt in a large bowl. Set aside the extra two tablespoons of sauce for glazing now — before any raw chicken touches the bowl.
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2. Marinate
Add the chicken and toss until every piece is coated. Cover and marinate for at least 30 minutes at room temperature, or up to 24 hours in the fridge for the deepest flavour.
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3. Thread the Skewers
Thread the chicken onto skewers, leaving a little space between pieces so the heat can reach all sides. If you're using bamboo skewers, soak them in water for 30 minutes first.
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4. Grill Hot
Cook on a hot BBQ or grill pan for 10–12 minutes, turning every few minutes, until charred at the edges and cooked through. In the last 2 minutes, brush with the reserved sauce for a glossy glaze.
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5. Rest and Serve
Rest the skewers for a few minutes, then shower with coriander and serve with lime wedges and flatbreads or rice.
PRO TIPS
- Thighs over breast — they stay juicy through the charring and forgive an extra minute on the grill.
- Dark, charred edges are the goal, not a mistake. That's the mango sugar caramelising.
- Keep the marinade bowl away from the cooked skewers — glaze only with the sauce you reserved at the start.
SUBSTITUTIONS & VARIATIONS
- Swap in Extreme for a heat that builds and lingers — same recipe, bigger finish.
- No BBQ? A screaming-hot grill pan or the oven grill on high both work — same timing.
- Prawn version: marinate 15 minutes only, grill 2–3 minutes per side.
- Halloumi version for the vegetarians: thick slabs, 2 minutes per side, glaze at the end.
STORAGE & REHEATING
- Cooked skewers keep in the fridge for up to 3 days.
- They're excellent cold, shredded into wraps or rice bowls the next day.
- Marinated raw chicken can be frozen for up to 2 months — it marinates as it thaws.
SERVE IT WITH
- Steamed rice or warm flatbreads
- A cold cucumber and red onion salad
- Charred corn
- Extra sauce on the table — always
- Icy margaritas or sparkling lime drinks
RECIPE FAQ
How long can I marinate the chicken?
Anywhere from 30 minutes to 24 hours. Past 24 hours the lime starts to change the texture of the meat, so don't push much further.
My skewers keep burning before the chicken cooks through — help?
Soak bamboo skewers for 30 minutes, keep pieces evenly sized, and move the skewers to a cooler part of the grill once the edges have charred. A foil strip under the exposed skewer ends also works.
Can I use chicken breast?
Yes — cut slightly larger chunks and pull them off the heat the moment they're cooked through, as breast dries out faster than thigh.