Mango Chicken

Mango Chicken is easy to throw together and mega flavorful! This delicious recipe starts with marinated chicken (either breast or thighs) and is topped with cilantro-lime mango salsa.  

Pair Mango Chicken with coconut rice or cilantro-lime rice for a complete meal. You can also serve it alongside some roasted carrots or roasted brussels sprouts.

With a bright citrus chicken marinade, luscious mango salsa, and a creamy avocado bringing everything together, this Mango Chicken tastes incredible!

It’s also relatively simple to make and you’ll be amazed at how just a few ingredients tossed together can taste this good.

Since this recipe requires relatively few ingredients, the ingredients – and the way you prepare them – matter. While I recommend grilling the chicken on an outdoor grill, a grill pan also works well. And I’ve included baking and sautéing instructions just in case you’re in a pinch. Above all, wait to make this meal until your mango and avocado are at peak ripeness for the best flavor and texture.

How to make Mango Chicken

When it’s a busy weeknight, I’m all about making dinner prep easier! One of the nice things about this recipe is that the prep time is broken up a bit — the marinade can be made earlier in the day and the salsa and rice later in the day. Below are a few other tips.

Time-saving tips for Mango Chicken

• Jarred garlic: Yes, real garlic is better, but in a marinade you can’t tell too much of a difference. Jarred garlic will make the marinade fast and simple.
• Juicer: Mango Chicken requires fresh lime juice, so invest in a juicer or citrus reamer. You don’t need anything special or crazy expensive; this one is pretty cheap and is a great investment if you juice a lot of citrus. 
• Check out this guide for how to cut a mango. Using the tips from this guide will make prep faster and easier.

Mango Chicken is easy to adjust to your personal preference or desired cooking method. Below are some ideas for adjusting this recipe.

Recipe Notes and variations

• Healthy Mango Chicken: As written, this dish is very nutritious. But, to make it even healthier, serve it over quinoa, brown rice, or another similar whole grain.
• Mango Chicken bake: This recipe can be baked instead of grilled. To do so: preheat oven to 425 degrees F.  Place chicken on a baking sheet lined with parchment paper.  Bake for approximately 18 minutes, flipping the chicken halfway. Remove from the oven, and loosely cover a sheet pan with foil.  Let the chicken rest for 5-10 minutes. Serve mango salsa over the baked chicken.
• Sautéed Mango Chicken: This recipe can be sautéed instead of grilled! To do so, heat 1 to 2 tablespoons of oil in a large pan over medium-high heat.  Add chicken breast and cook for 4-6 minutes per side until the chicken is cooked through and the juices run clear. As you sauté the chicken, brush it generously with the reserved marinade. Transfer the chicken to a clean plate, and loosely cover with foil. Let the chicken rest for 5-10 minutes. Serve mango salsa on top of the chicken.
• Spicy Mango Chicken: If you’re looking to amp up the spice, add some cayenne pepper (1/4 to 1/2 teaspoon) to the marinade. You can also add some red pepper flakes to the finished dish!
• Mango Chicken thighs: You can switch out boneless skinless thighs for breasts in this recipe. 

Recipe tips

• Make sure to slice the chicken in half, and/or pound the breasts (this is best accomplished with a meat mallet) into an even thickness before marinating. This allows the chicken to soak up more flavor from the marinade (improving the taste), and the even thickness will allow the pieces to cook evenly.
• As the chicken is cooking, brush the reserved marinade on the meat. This will enhance the chicken’s flavor. You can even leave some marinade (untouched by the meat) to drizzle over everything after it’s finished, as a sort of dressing.
• Once it’s finished, let the cooked chicken rest, tented with foil, for 5-10 minutes before cutting in. This allows the juices to redistribute. (Here’s the science on that.)

Serve this mango chicken over

• Cilantro-lime rice or quinoa
• Coconut rice

Other recipes you’ll love

• Grilled Chicken Taco Bowls with an avocado-corn salsa
• Pesto Chicken Tortellini (one pot)
• Pineapple Chicken
• Cilantro Lime Chicken
• Pesto Chicken with a white bean-corn salsa

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5 from 22 votes

Mango Chicken

By Chelsea Lords

Mango Chicken is a breeze to make and packed with flavor! Juicy marinated chicken, topped with zesty cilantro-lime mango salsa, is a guaranteed hit.

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Equipment

• Grill or grill pan

Ingredients 

USMetric

 

1x2x3x

Chicken

• ▢ 1.5 pounds chicken breasts 4 breasts, or thighs
• ▢ 1/4 cup olive oil
• ▢ 2 limes
• ▢ 1 teaspoon honey
• ▢ 2 teaspoons minced garlic
• ▢ 1 teaspoon paprika
• ▢ 1/2 teaspoon chili powder
• ▢ 2-1/2 teaspoons ground cumin

Mango Salsa (see note 1)

• ▢ 1-1/2 cups diced ripe mango make sure it’s ripe for best flavor/sweetness
• ▢ 1 tablespoon diced jalapeno
• ▢ 1/3 cup diced red onion
• ▢ 1/3 cup fresh cilantro loosely packed, finely chopped; measure 1/3 cup, then chop
• ▢ 1 lime plus additional lime wedges for serving if desired
• ▢ 1/8 teaspoon ground cumin
• ▢ Salt and pepper
• ▢ 1 large ripe avocado chopped or thinly sliced

Instructions 

• Trim the chicken breasts of fat and slice large breasts evenly in half widthwise. Using a meat mallet or the bottom of a skillet, pound breasts to even thickness (you don’t want the meat flat, just even in thickness). Place the prepared chicken in a large resealable plastic bag and set aside.
• In a small bowl, whisk together the olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, honey, minced garlic, paprika, chili powder, cumin, and salt and pepper (I use about 1/2 tsp of each; add to preference). Once the mixture is well combined, remove 3 tablespoons of the mixture and reserve in the fridge for later.
• Add the chicken to the marinade in the bag. Seal the bag and knead with your hands to ensure chicken is well coated. Refrigerate and marinate for at least 30 minutes and no longer than 6 hours. (Acid from lime begins to “cook” the chicken.)
• Preheat a grill or grill pan to medium-high heat (about 400°F.) Generously oil the grill. (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don’t skip this step.) 
• Remove chicken from marinade and discard any remaining marinade. Grill the chicken, turning once halfway through, about 4–6 minutes per side (until the thickest part of the chicken registers 165°F and juices run clear). Baste the chicken with the reserved marinade as you grill and after flipping (if there is any remaining reserved marinade, you can serve it as a “dressing” over finished chicken). Transfer the chicken to a plate and cover with foil. Allow the chicken to rest a few minutes so the juices can redistribute. Slice thinly or cut into bite-sized pieces.
• While chicken cooks, prepare the salsa. Dice the mango, jalapeno, and red onion; finely chop the cilantro. Toss everything together in a large bowl with 1 tablespoon freshly squeezed lime juice, cumin, and salt and pepper to taste. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper, but add to preference.) Gently toss together, taste, then adjust seasoning if needed. Spoon generously over the grilled chicken. Thinly slice or chop the avocado and serve alongside chicken and salsa. Serve with fresh lime wedges and a few squeezes of fresh lime over everything.
• I like to prepare coconut rice or cilantro-lime rice to serve with the chicken and salsa. Those recipe links are right above this recipe card.

Recipe Notes

Note 1: If you like a LOT of salsa, you may want to double the salsa recipe.

Note 2: A good, ripe avocado adds a delicious creamy element to this dish. If you don’t add avocado and want a creamy element, I recommend the jalapeno sauce from this recipe.

Nutrition

Calories: 456kcal | Carbohydrates: 19g | Protein: 38g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 210mg | Potassium: 1048mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1048IU | Vitamin C: 44mg | Calcium: 39mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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