Chicken Mango Skewers

Chicken Mango Skewers

This fruity Thai-inspired party snack is sure to be a big hit at your next gathering.


  1. 1

    Soak the cocktail sticks in water for 30 minutes.

  2. 2

    Cut the chicken breasts into very thin strips, place in a bowl with 2 tbsp of the coconut milk, lime zest and juice, 2 tbsp sweet chilli sauce, sugar and fish sauce. Toss well, cover and marinate in the fridge for 2 hours.

  3. 3

    Once marinated, thread the chicken strips, mango and red pepper alternately onto cocktail sticks. Arrange on a baking sheet and grill for 5 minutes per side until cooked through.

  4. 4

    Mix the rest of the coconut milk with the pineapple juice, peanut butter and 2 tbsp of chilli sauce in a pan and warm through, stirring to combine. Add the coriander and spoon into a bowl. Serve with the chicken skewers.


  • 4 chicken breasts
  • 200ml coconut milk, from a can
  • 1 lime, grated zest and juice only
  • 4 tbsp sweet chilli sauce
  • ½ tbsp demerara sugar
  • ½ tbsp fish sauce
  • 1 mango, stoned and cubed
  • 1 red pepper, deseeded and cut into chunks
  • 150ml pineapple juice
  • 3 tbsp crunchy peanut butter
  • 1½ fresh coriander

Serves 12

Total time required 40 mins

  • Preparation time: 30 mins
  • Cooking time: 10 mins
  • Other time: Marinate for 2 hours