DistributorsMain dishes · CRESPO KITCHEN
Chicken Skewers with Mango Tahini Sauce
Lemongrass-marinated chicken with a mango-sesame sauce.
30 min approx.Fresh mango
© 2026 National Mango BoardIngredients
- 1 Stalk Lemongrass
- 1 Tbsp Freshly Squeezed Lime Juice from 1 Lime
- 2 Tbsp Vegetable Oil
- 1 Tbsp Soy Sauce
- Bamboo skewers, soaked in water for about 30 mins prior to use
- 2 Tbsp Fish Sauce
- 2 Tsp Freshly Minced Garlic
- 2 Tsp Light Brown Sugar
- 1 lb Skinless, Boneless Chicken Breasts
- 2 Mangos
- 1 Tbsp Rice Vinegar
- 1 Tbsp Toasted Sesame Oil
- 1 Garlic Clove
- 2 Tbsp Tahini
- ½ Tsp Fresh Grated Ginger
Method
- Blend lemongrass, vegetable oil, fish sauce, sugar, lime, soy sauce and the 2 teaspoons garlic. Coat cut-up chicken and refrigerate for 1–2 hours.
- Thread chicken onto skewers. Grill over medium-high heat, turning until browned and the centers reach 165°F.
- Blend mango flesh with vinegar, sesame oil, the garlic clove, tahini and ginger. Serve with the chicken.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Recipe Submitted By: Matt Robinson, Real Food by Dad