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Dinner Recipes

Our Chicken Skewers with Mango Salsa Recipe Is a Grill-Season Sensation

You'll want to make extras of our easy from-scratch mango salsa to use on all sorts of dishes!

If you want to add loads of flavor to everyday meat, kebabs are where it’s at! We at the Woman’s World test kitchen decided to thread vibrant red pepper between cubes of chicken breasts that have been marinating in a tangy teriyaki sauce. Once they’re grilled to perfection, we then brush ‘em with more sauce and serve them up tasty with a fresh mango salsa. Talk about sweet and savory! We like to serve it with our Citrus Rice Pilaf for even more fruity flavor.

While this dish is pretty speedy already, you can cut prep time with this easy trick for seeding the peppers. Simply cut off the pepper top and bottom, then make a vertical slice down one side. Starting at the slice, run your knife parallel to the flesh along the inside edge while rolling the pepper in the direction the knife is moving. The seeds, core and ribs will come off in one piece, then simply chop the veggie according to the recipe. 

Related: Got some leftover skewers you want to use? Put a salad on a stick with these chef salad skewers!


6 servings

Total Time

Prep Time

Cook Time


  • 12 (8”) wooden or metal skewers
  • 3/4 cup thick teriyaki sauce
  • 4 Tbs. orange juice
  • 3 1/2 tsp. grated, peeled fresh ginger
  • 1 clove garlic, minced
  • 1 tsp. grated orange zest
  • 1/8 tsp. cayenne pepper
  • 2 lbs. boneless, skinless chicken breast halves, cut into 1 1/4” pieces
  • 2 cups diced fresh mango
  • 1 tomato, seeded, diced
  • 1 scallion, sliced
  • 1 tsp. olive oil
  • 2 medium red and/or yellow peppers, cut into 1 1/4” pieces


• If using wooden skewers, soak in water 15 min. In bowl, mix teriyaki, 3 Tbs. orange juice, 3 tsp. ginger, garlic, zest and cayenne; reserve 1/4 cup mixture. Toss chicken in remaining sauce mixture until coated. Cover; chill 2 hrs.

• Prepare grill for medium direct-heat cooking. In bowl, combine mango, tomato, scallion, oil, remaining orange juice and ginger. Thread chicken and peppers onto skewers. Grill, flipping once, until chicken is no longer pink, about 5 min. per side. Brush with reserved 1/4 cup sauce mixture. Serve with mango salsa.


  • Calories: 250 kcal
  • Fat: 4 gram
  • Saturated Fat: 1 gram
  • Protein: 32 gram
  • Carbohydrate: 21 gram
  • Fiber: 4 gram
  • Cholesterol: 84 mg
  • Sugar: 16 gram
  • Sodium: 885 mg
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