The best cilantro-lime chicken grilled chicken with a saucy mango avocado salsa.
If you haven’t been able to tell, I’m pretty anxious for the weather to warm up and for all of the delicious summer foods that comes with warm weather. (Cough, cough ICE CREAM??????).
A family favorite meal for the summer is grilled chicken which we have at least twice a week during the summer (and in all honestly at least once a week in the winter ?). I’ve experimented with all kinds of marinades and this recipe is one of our favorites. It’s lightly adapted from the grilled chicken recipe I shared last year that so many of you loved. This one has more of a “punch” of lime and cilantro flavors.
And then the salsa that tops the chicken bring this dinner to a whole different level of delicious.
The salsa is absolutely incredible. If you get super fresh and ripe mangoes + avocados, the fruits mesh so well. The salsa not only has an outstanding texture, but the flavor is the best! The sweetness of the mango and the orange juice perfectly balances the tang of all the cilantro and lime flavors throughout the chicken and the salsa.
Which this meal is very heavily cilantro + lime flavored. First, in the marinade. Second in the drizzled dressing (more on that in a second), and third from the actual fruit salsa.
- 1 and 1/2 pounds boneless skinless chicken breasts
- 3/4 cup + 3 tablespoons orange juice separated
- 1/2 cup olive oil
- 1/3 cup + 3 tablespoons fresh lime juice separated
- 1 and 1/2 teaspoons lime zest separated
- 1 tablespoon honey
- 1 teaspoon cumin
- 2 and 1/2 tablespoons soy sauce
- 1 teaspoon minced garlic
- 1/2 cup coarsely chopped cilantro separated
- 1 ripe mango
- 1 ripe avocado
- 1/4 cup finely diced red onion
- Hidden Valley® Ranch Cilantro Lime Dressing
- Whisk together all of the marinade ingredients: 3/4 cup orange juice, olive oil, 1/3 cup lime juice, 1 teaspoon lime zest, honey, cumin, soy sauce, garlic, and 1/4 cup cilantro in a medium-sized bowl. Remove about 1/2 cup (put in an airtight container in the fridge for later) and pour the rest into a large sealable bag.
- Trim the chicken of fat and pound the breasts to even thickness or slice in half to get evenly sized breasts and place in the bag with marinade.
- Place in the fridge for at least 3 hours making sure to flip the bag halfway through the time it is in the fridge. I recommend marinating for 6-8 hours.
- Lightly oil the grill grate and then place the marinated chicken (discard marinade in bag) on the grill.
- Cook for 10-12 minutes turning as needed (depending on the size of your pieces) or until chicken juices run clear and internal temperature is at 165 degrees F.
- As you flip and cook the chicken, brush it generously with the reserved 1/2 cup marinade frequently.
- For the salsa, take the remaining 3 tablespoons orange juice, remaining 3 tablespoons lime juice, remaining lime zest, and remaining 1/2 cup cilantro and toss together.
- When grilling the chicken, also grill the mango. Brush with oil and grill on one side for about 4-5 minutes at medium-high heat.
- Chop the grilled mango and avocado into small bite-sized pieces. Add to the salsa with the diced red onion.
- Drizzle the Cilantro-Lime Dressing over the chicken breasts and top with a generous few spoonfuls of the salsa. Enjoy immediately.
Prep time does not include the time needed to marinate the chicken
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