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.
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
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.