Mexican Chicken & Mango Skewers With a Queso Blanco

Name: Mexican Chicken & Mango Skewers With a Queso Blanco Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken, cut in cubes try to make them all the same size so they cook equally (I prefer a mix of boneless breasts and thighs, 1-inch cubes for skewers); 2 mangoes, cut in 1-inch cubes (make sure it isn't too ripe, you want sweet but firm, papaya is a good substitute); 1 -2 red bell pepper, cut in 1-inch pieces (optional); 3 medium onions, cut in quarters; 1 lime, cut in wedges; 2 -2 ½ tablespoons Mexican seasoning (See Mexican Seasoning Recipe Below, If you have a favorite dry rub or seasoning, you can use that as); wooden skewer (soaked in water for 30 min, so they don't burn); 1 tablespoon olive oil; 2 teaspoons ground red chili powder (not chili powder that you use for chili con carne, cayenne is a good substitute); 1 teaspoon Mexican oregano (every day dried oregano is fine); 1 teaspoon cumin; 1 teaspoon paprika; 1 teaspoon cocoa; 1 teaspoon cinnamon; ½ teaspoon salt; 1 teaspoon pepper

Try this homemade Mexican Chicken & Mango Skewers With a Queso Blanco Dip recipe the whole family will love. Made with chicken, mangoes, red bell pepper…

This Mexican Chicken & Mango Skewers With a Queso Blanco Dip relies on simple, everyday ingredients such as lime, cut in wedges, olive oil, cumin and paprika. It comes together quickly and makes 4 servings, at about 307 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 lb chicken, cut in cubes try to make them all the same size so they cook equally (I prefer a mix of boneless breasts and thighs, 1-inch cubes for skewers)
2 mangoes, cut in 1-inch cubes (make sure it isn't too ripe, you want sweet but firm, papaya is a good substitute)
1 -2 red bell pepper, cut in 1-inch pieces (optional)
3 medium onions, cut in quarters
1 lime, cut in wedges
2 -2 ½ tablespoons Mexican seasoning (See Mexican Seasoning Recipe Below, If you have a favorite dry rub or seasoning, you can use that as)
wooden skewer (soaked in water for 30 min, so they don't burn)
1 tablespoon olive oil
2 teaspoons ground red chili powder (not chili powder that you use for chili con carne, cayenne is a good substitute)
1 teaspoon Mexican oregano (every day dried oregano is fine)
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cocoa
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon pepper

1
Dry Rub -- Mix all the ingredients in a small ziploc baggie and store until ready to use.
2
I keep mine right in a small baggie in my spice cabinet, but you can use a small tupperware or spice bottle.
3
It keeps great in your pantry or spice cabinet.
4
Chicken -- Add 1 tablespoon of olive oil to a large baggie along with chicken and shake to coat all the chicken with the oil.
5
Add in the 2-21/2 tablespoons of the dry rub seasoning and shake well to combine well.
6
Let marinate.
7
Skewer -- I like to use the large wooden skewers and alternate chicken, mango or papaya, red pepper if you are adding that, and onion.
8
Just leave a little room in between the chicken pieces so they cook evenly.
9
Don't over fill your skewer.
10
Grill -- I always season my grill with either a non stick spray or oil before starting so the chicken will not stick.
11
Medium high coals or heat.
12
They don't take to long.
13
Make sure to get a good sear or grill marks on each side before turning.
14
Mine usually take about 5-7 minutes per side.
15
Cook until the juices run clear.
16
Don't overcook.
17
Serve -- I usually start the queso sauce right before I start grilling the chicken so it is done when the chicken is.
18
Serve the chicken over rice with the lime wedges so you can squeeze the lime right over the chicken.
19
My Black Beans Recipe listed above (which can even be made the day before) is great with this and makes an easy dinner or my Salad with Lime Vinaigrette(also listed above) is a nice side and again (prepare the vinaigrette ahead), so it is just a few ingredients and you have a quick salad.
20
ENJOY!
21
Note: Prep time does not include time to marinate chicken.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb chicken, cut in cubes try to make them all the same size so they cook equally (I prefer a mix of boneless breasts and thighs, 1-inch cubes for skewers), 2 mangoes, cut in 1-inch cubes (make sure it isn't too ripe, you want sweet but firm, papaya is a good substitute), 1 -2 red bell pepper, cut in 1-inch pieces (optional), 3 medium onions, cut in quarters, and more.

Yes, Mexican Chicken & Mango Skewers With a Queso Blanco Dip falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
307 kcal
Category
Meat & Poultry

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