Mango Chicken brings all the flavor with tender marinated chicken and the absolute best cilantro-lime mango salsa on top.
Author’s notes
This Is What Summer Tastes Like!
I’m all about a good fruit salsa (I’ve shared so many different types over the years), but mango salsa? It’s simply the best! And pairing it with grilled chicken and creamy avocado is my favorite way to eat in the summer.
It’s fresh, super flavorful, and honestly just the best summer dinner.
Mango Chicken Ingredients
The full recipe is below, but here are a few quick notes:
- Chicken: This recipe uses breasts, but thighs work great too if you prefer dark meat.
- Olive oil, lime, and honey: Adds moisture and helps tenderize the chicken.
- Paprika, chili powder, garlic, & cumin: Brings the flavor and a touch of smokiness.
- Jalapeño & red onion: Remove seeds for less spice; skip the onion if you’re not a fan.
- Mango: The riper, the better! Here’s a guide for how to cut a mango.
- Avocado: Adds creamy texture and balances the flavors—wait for a perfectly ripe one.
How to Make Mango Chicken (Tips)
- Marinate in a shallow dish or bag so the chicken gets coated evenly.
- Fully preheat the grill for the best grill marks and even searing.
- Only flip once so the chicken sears properly and stays juicy.
- Let grilled chicken rest 5–10 minutes before slicing to lock in the juices.
- Chop salsa ingredients small and evenly so every bite has a mix of flavor.
Quick Tip
Slice large breasts in half or pound to even thickness so it absorbs more flavor and cooks evenly. As you grill the chicken, brush with reserved marinade. Leave a little bit to drizzle over the finished dish as a type of dressing.
What To Serve With Mango Chicken
- Coconut rice: Creamy and slightly sweet—pairs perfectly with the mango salsa.
- Cilantro-lime rice or quinoa: Other great base options for this meal.
- Grilled corn: Adds a nice charred flavor and a bit of crunch.
- Black beans: Simple, filling, and a nice contrast to the sweetness of the mango.
- Tortilla chips: Good for scooping up extra salsa.
Storage
Store chicken and salsa separately in airtight containers in the fridge for up to 3 days. Add fresh avocado just before serving.
Featured Comment
“This is my favorite meal I have ever cooked for my family! Made it with plain brown rice and the savory roasted carrots, and it was perfection 🙂”
– Demi
More Chicken Dinners You’ll Love:
Mango Chicken
Equipment
- Grill or grill pan
Ingredients
- 1-1/2 pounds chicken breasts or thighs
- 1/4 cup olive oil
- 2 limes
- 2 teaspoons honey
- 2 teaspoons minced garlic
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 2-1/2 teaspoons ground cumin
- 1-1/2 cups diced ripe mango
- 1 tablespoon diced jalapeño
- 1/3 cup diced red onion
- 1/3 cup fresh cilantro measure 1/3 cup, then finely chop
- 1 lime plus more for serving (optional)
- 1/8 teaspoon ground cumin
- Salt and pepper
- 1 large ripe avocado chopped or thinly sliced
- Coconut rice or cilantro-lime rice or quinoa, optional, for serving
Instructions
- Trim and slice large chicken breasts in half widthwise. Pound to an even thickness (not flat, just even) using a meat mallet or the bottom of a pan.
- In a small bowl, whisk olive oil, 1 tsp lime zest, ¼ cup lime juice, garlic, honey, paprika, chili powder, cumin, and about ½ tsp each salt and pepper. Set aside 3 tablespoons of the marinade.
- Add the rest of the marinade to the chicken in a large resealable bag. Seal and knead to coat evenly. Chill for at least 30 minutes and up to 2–3 hours (no more than 4).
- To cook this on the stovetop, see note 3. Otherwise, heat grill or grill pan to medium-high (about 400°F). Oil the grates well with a paper towel soaked in vegetable oil (use tongs to hold the towel).
- Remove chicken from marinade and discard the marinade. Grill 4–6 minutes per side, until chicken reaches 160°F. Baste with 2 tablespoons of reserved marinade while grilling and after flipping. Transfer to a plate, cover with foil, and let rest 5 minutes. Slice or dice chicken. Drizzle with remaining 1 tablespoon reserved marinade.
- In a large bowl, combine mango, jalapeño, onion, and cilantro. Add 1 tablespoon lime juice, cumin, ¼ tsp salt, and ⅛ tsp pepper. Toss gently and taste. Adjust seasoning as needed—add a little honey for sweetness or olive oil for richness if desired.
- Serve sliced chicken over rice or quinoa, topped with mango salsa and avocado. Add extra lime juice if desired.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chelsea, I risked trying this out on friends for an al fresco dinner, and it was delicious! The flavors blend beautifullyI I didn’t change anything. Served it with quinoa, and your Mexican salad recipe. So good and my friends agree. It’s my new go-to for summer dinner parties.
I’ll be back on your site for more great food.
Thank you for this!
Lisa
Yay! I am so happy to hear this!
I could taste this dish as soon as I read the ingredients! Once it was made and on the plate I said to myself. Thank you for this wonderful recipe. Can not wait to try more of your concoctions. Will definitely be scouring your recipe index. I didn’t try to improve or delete not even 1 ingredient. LOVED YOUR RECIPE. my wife loved it too
Yay! So thrilled to hear this! Thanks so much David!
I happened to have a bunch of individual serve cups of diced mango on hand (snacks for my grandkids) and used three. An easy substitution.
Delish! Happy you were able to make those work! Thanks Patty! 🙂
Made this many times. It’s amazing! Tried the chicken in the air fryer and it works great when can’t grill. The only thing that’s lacking is some salt and a bit of cayenne for the chicken and I add a bit of hot sauce when it’s all done.
I’m so happy to hear this! Thanks Christine! 🙂
This was such a delicious and easy recipe! Thank you so much!!
I am so happy to hear this! Thanks!
Your recipe for mango salsa was fantastic thank you.
I am so happy you enjoyed! Thanks Robert! 🙂