Grilled Chicken with Mango and Tahini Sauce

Bright, juicy, and a little bit unexpected — this Grilled Chicken with Mango and Tahini Sauce is the kind of recipe you’ll reach for when you want something impressive that’s actually achievable on a weeknight. Tender chicken kabobs are marinated with aromatics like lemongrass, lime, garlic, and a touch of brown sugar, then grilled to smoky perfection. A silky mango-tahini sauce brings sweetness, creaminess, and a hint of tang that ties everything together. Serve with a simple salad, steamed rice, or flatbreads for a meal that looks beautiful and eats even better.

Why you’ll love this recipe

• Fast: The marinade is simple and the chicken cooks quickly on the grill.
• Balanced flavors: Sweet mango, nutty tahini, citrus, and salty-savory notes make every bite interesting.
• Versatile: Serve as kabobs, a rice bowl, or as a filling for wraps and flatbreads.
• Fresh ingredients: Minimal processed items and bright, whole-food flavors.

Ingredients

For the grilled chicken kabobs:

• 1 stalk lemongrass, roughly chopped
• 2 tablespoons vegetable oil
• 2 tablespoons fish sauce
• 2 light brown sugar
• 1 tablespoon freshly squeezed lime juice from 1 lime
• 1 tablespoon soy sauce
• 2 teaspoons freshly minced garlic (about 2 medium cloves)
• 1 pound skinless, boneless chicken breasts, sliced into ½-inch strips lengthwise
• Bamboo skewers, soaked in water for 30 minutes prior to use

For the mango tahini sauce:

• 2 fresh whole mangos
• 2 tablespoons tahini
• 1 garlic clove
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1/2 teaspoon fresh grated ginger

Make-ahead tips

• Marinate the chicken up to 4 hours ahead for deeper flavor; avoid marinating much longer to preserve texture.
• The mango tahini sauce keeps in an airtight container in the refrigerator for up to 3 days. Bring to room temperature and stir before serving.

Equipment

• Grill or grill pan
• Food processor or blender for the sauce
• Cutting board and sharp knife
• Bowl for marinating
• Bamboo skewers (soaked)

Flavor notes and substitutions

The combination of lemongrass and lime gives the chicken a bright, citrusy foundation that contrasts beautifully with the sweet mango and nutty tahini. If you don’t have lemongrass, a teaspoon of finely grated lime zest can be used as a substitution, though the flavor will be slightly different. If you need a gluten-free option, swap the soy sauce for tamari.

Step-by-step instructions

Below are clear, stepwise directions rewritten from the source so you can follow them easily. Ingredient quantities remain unchanged.

1. Prepare the lemongrass and marinade: Trim and roughly chop the stalk of lemongrass. Place the chopped lemongrass into a bowl or a small food processor. Add 2 tablespoons vegetable oil, 2 tablespoons fish sauce, 2 light brown sugar, 1 tablespoon freshly squeezed lime juice (from 1 lime), 1 tablespoon soy sauce, and 2 teaspoons freshly minced garlic (about 2 medium cloves). Use the food processor or a fork to combine until the mixture is well blended and the lemongrass is finely broken down.
2. Slice the chicken: Slice 1 pound skinless, boneless chicken breasts into ½-inch strips lengthwise so the pieces are long enough to thread on skewers and cook evenly.
3. Marinate the chicken: Place the sliced chicken into a bowl or storage container. Pour the prepared lemongrass-lime marinade over the chicken, turning the pieces to coat them thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
4. Soak and assemble skewers: While the chicken marinates, soak bamboo skewers in water for 30 minutes to prevent burning. When ready to grill, thread the marinated chicken strips onto the soaked skewers, folding or overlapping as needed so each skewer holds an even amount of chicken.
5. Preheat the grill: Heat your grill or grill pan over medium-high heat until hot. Lightly oil the grill grates or brush the skewers with a touch of vegetable oil to prevent sticking.
6. Grill the kabobs: Place the chicken kabobs on the preheated grill. Cook for about 3–4 minutes per side, rotating once or twice so the chicken develops a nice char and reaches an internal temperature of 165°F (74°C). Cooking time can vary a bit depending on grill temperature and thickness of the strips, so watch closely to avoid overcooking.
7. Rest the chicken: Remove the kabobs from the grill and let them rest for 3–5 minutes. This helps the juices redistribute and keeps the chicken tender.
8. Make the mango tahini sauce: While the chicken rests, prepare the sauce. Peel and pit the 2 fresh whole mangos, cutting the flesh into chunks. In a food processor or blender, combine the mango chunks, 2 tablespoons tahini, 1 garlic clove, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, and 1/2 teaspoon fresh grated ginger. Blend until the sauce is completely smooth and creamy. Taste and adjust as needed — if you prefer a thinner sauce, add a teaspoon or two of water or a squeeze of lime juice.
9. Plate and serve: Arrange the grilled chicken kabobs on a serving platter. Spoon the mango tahini sauce over the chicken or serve it on the side for dipping. Garnish with optional fresh herbs like cilantro, thinly sliced scallions, or a sprinkle of sesame seeds if desired.

Serving suggestions

• Serve over steamed jasmine rice or coconut rice for a comforting bowl.
• Pair with a crisp cucumber salad or shredded cabbage slaw to add crunch and freshness.
• Wrap the grilled chicken and mango tahini sauce in warm flatbreads or tortillas with greens for an easy handheld meal.

Notes and troubleshooting

• If your mangoes are not very sweet, add a teaspoon of honey or maple syrup to the sauce to balance the acidity.
• If the tahini is very thick, warm it briefly or stir well before measuring so it mixes smoothly.
• To test doneness without a thermometer, cut into the thickest piece to ensure there’s no pink center and the juices run clear.

Storage

• Leftover chicken can be refrigerated in an airtight container for up to 3 days. Reheat gently to avoid drying the meat.
• The mango tahini sauce keeps separately in the fridge for up to 3 days; stir before using.

This Grilled Chicken with Mango and Tahini Sauce is one of those recipes that looks like you spent hours in the kitchen but is really just efficient prep and smart flavor combinations. The lemongrass-lime marinade keeps the chicken bright; grilling adds depth; and the mango-tahini sauce brings a silky, fruity finish. It’s perfect for backyard gatherings, quick dinners, or meal-prepped lunches.

Enjoy the layers of flavor, and don’t be afraid to tweak the sauce or side dishes to suit your household. These kabobs make for a satisfying meal any night of the week.