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
Video
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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!
Thank you! 🙂
It was delicious!
Made a few minor adjust based on my pantry and tastes but seriously good!!
So happy to hear that! Thank you Sue 🙂
delicious!! Turned out better than I expected! Oh also… i used tofu instead of chicken
I am so happy to hear this! Thanks for your 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 🙂
Love hearing that!! Thanks so much Demi 🙂
Delish! Great flavor the whole fam enjoyed it.
So happy to hear that 🙂
Wow! Your recipe is easy and delicious!
I had some chicken tenders and a ripe mango and wanted some ideas. Your recipe came out at the top when searching for “Recipe chicken with mango.” It looked so good I never bothered to look at any others. So, planning to saute the chicken, I cut it into bite-sized pieces before marinating for 40 min. Then, I cooked the chicken in the marinade and added some breadcrumbs to brown and crisp along with it.
For the salsa, with no red onion on hand, I diced several scallions, the mango of course, lots of lime and cilantro, and a dash of cayenne. No avocado this time, but I’ll be sure to have one next time.
Served it over brown and wild rice cooked in mushroom broth. Salsa around it on the plate and salad on the side — it was a big hit!!!
So glad to hear this was a hit! 🙂 And your version sounds amazing! Thanks for the comment Lyn 🙂
Our new favorite of summer!
Yay! So happy to hear that 🙂
Loved this! Made half Mahi Mahi and half chicken following this recipe and it was delicious. Served over your coconut rice. Delicious!
Mahi Mahi sounds amazing! 🙂
My family loved this recipe. So
delicious!!
So happy to hear that! Thanks Adrienne 🙂
Trying to decide whether to make this or your “Cilantro Lime Chicken”. I see there are small differences, one contains soy sauce and cilantro in the marinade, the other different spices, and the mango salsa for one is a little different than the other. How would you describe the difference between these two recipes? I’m sure I can’t go wrong!