Air Fryer Recipe
Mango Chilli Chicken Skewers
These Mango Chilli Chicken Skewers offer a tropical twist and are perfect for air frying, making them an easy and delicious meal.
Ingredients
- 500g chicken breast, cut into 1-inch cubes
- 2 ripe mangoes, diced
- 2 tablespoons chilli sauce
- 1 tablespoon honey
- 2 teaspoons soy sauce
- Juice of 1 lime
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Skewers
Method
- Mix chilli sauce, honey, soy sauce, lime juice, garlic powder, salt, and pepper to form the marinade.
- Add chicken cubes to the marinade and coat well.
- Marinate chicken in the refrigerator for at least 1 hour, preferably overnight.
- Preheat air fryer to 180°C (350°F).
- Thread marinated chicken and mango chunks alternately onto skewers.
- Place skewers in air fryer basket without overcrowding.
- Air fry for 10-12 minutes, turning halfway, until chicken is cooked through.
Why this works in an air fryer
The air fryer’s fast convection evaporates surface moisture from the honey-soy marinade, then caramelises sugars on the chicken and mango before the breast meat dries out. Small 1-inch cubes shorten the heat path, while alternating mango spaces the chicken slightly and adds steam and acidity against the chilli glaze.
Equipment notes
Assumes a 5–6 litre basket that fits short skewers in a single layer; in a single-drawer air fryer, cook one batch in the centre of the basket, while dual-zone drawers are usually narrower so use shorter skewers, rotate drawer positions if one side browns faster, and expect 1–2 minutes extra if the drawers are tightly filled.
Common pitfalls
- Glaze turning dark brown before the chicken is cooked? The honey and mango sugars are scorching; reduce to 170°C, keep pieces away from the heating element, and add any extra glaze only for the final 2 minutes.
- Chicken still pale and wet at 10 minutes? The skewers are too crowded or carrying too much marinade; shake off excess before threading, leave visible gaps between skewers, and cook for another 2–4 minutes.
- Chicken dry and chalky at the edges? The breast cubes are too small or have gone past temperature; cut even 2.5cm pieces and start checking from 9 minutes, aiming for 74°C in the centre.
- Mango collapsing or sliding off the skewer? It is over-ripe or diced too small; use firm-ripe mango, cut larger chunks than the chicken, and thread through the thickest part.
Variations & substitutions
- Use boneless chicken thighs instead of breast for juicier skewers; the extra fat browns well but usually needs 2–3 minutes longer.
- Swap mango for pineapple chunks for a sharper flavour; drain them well first because excess juice delays browning in the air fryer.
- Use sriracha or gochujang in place of chilli sauce; both are thicker and stick well, but gochujang browns faster so check a minute earlier.
- Add red pepper or red onion between the chicken pieces; they create more spacing and char nicely, but keep the pieces similar in size so the chicken still cooks evenly.
Storage & reheating
Keep cooled skewers in an airtight container in the fridge for up to 3 days, then reheat in the air fryer at 170°C for 4–6 minutes until piping hot.
Nutrition
Calories: 250
