Sweet Mango Barbecue Chicken Skewers

Sweet Mango Barbecue Chicken Skewers are the perfect grill fare! Moist and juicy and bursting with fruity and savory flavors, they’re a guaranteed crowd pleaser!

Barbecues are a popular Filipino tradition, especially on New Year’s Eve when families and friends gather around a smoldering charcoal pit while awaiting the coming year.  Remember red hotdogs on skewers? Eating one after the other until my tummy hurt was one of my fun memories as a kid.

If you’re planning a grill fest for the holidays and you’d like to add to the usual Pork BBQ, these delectable sweet mango barbecue chicken skewers are a great way to switch things up. With a sweet, savory, and fruity glaze, they’re a refreshing burst of flavor.

Marinade ingredients

Depending on your preference, you can use western-style BBQ sauce which has a tangy tomato-based flavor or Filipino-type barbecue marinade like Mama Sita’s which has a more savory soy sauce taste.

  • 1 cup mango nectar-homemade or store-bought
  • 1/4 cup barbecue sauce
  • 1/4 teaspoon red pepper flakes or chopped Thai chili peppers (siling labuyo)
  • 1 teaspoon sesame oil

Cooking tips

  • Soak the bamboo sticks in water for at least 30 minutes to keep from burning during grilling.
  • Although you can use boneless chicken breast if you like, I highly suggest thigh or leg meat as they stay juicier and don’t overcook as quickly.
  • Drain the meat well and pat dry, so the excess liquid does not dilute the marinade.
  • Cut in uniform sizes to ensure even cooking.
  • To prevent excessive charring and to prevent the meat from burning before fully cooked, grill for a few minutes first on each side before basting. Once it loses its pink, start brushing with the sauce.

How to serve

These chicken skewers not only makes a great appetizer but also a delicious part of a meal. I like to serve them with coconut rice and tomato-avocado-cucumber salad, but really, anything goes.  Try them with sides of Java rice, atsara, or even pancit bihon.

Love waking up to a silog meal in the morning? This grilled mango chicken will be just as delicious as tocino with sinangag and sunny side up eggs.

Looking for more grill-worthy recipes? Inihaw na liempo and pusit are sure to be a hit at your next cookout!


12 pieces bamboo skewers


  • 1 pound boneless chicken thigh fillets
  • salt and pepper to taste
  • 1 cup mango nectar
  • 1/4 cup barbecue sauce
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon sesame oil


    • Trim chicken thigh fillets of extra fat, Rinse and drain well. Pat dry and cut into 1-inch strips. Season with salt and pepper to taste.
    • In a bowl, combine mango nectar, barbecue sauce, and red pepper flakes. Stir until well-distributed.
    • Add chicken and marinate in the refrigerator for at least 4 hours or overnight. Drain from marinade, reserving liquid.
    • In a saucepan over medium heat, simmer mango nectar-barbecue marinade for about 20 minutes or until reduced to about 1/2 cup.
  • Add sesame oil and stir to combine. Set aside.
  • Thread 2 to 3 chicken slices into each skewer.
  • Grill skewers on a hot grill for about 2 to 3 minutes each side. When the 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.

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