Mango Chicken is easy to throw together and mega flavorful! Delicious and simple marinated chicken (breast or thighs) is topped with cilantro-lime mango salsa.
Trim the chicken breasts of fat and then 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 sealable plastic bag and set aside.
In a small bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, honey, minced garlic, paprika, chili powder, cumin, and salt + pepper (I use about 1/2 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 then knead with your hands to ensure the 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 degrees 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 grilling, about 4-6 minutes per side (until the thickest part of the chicken registers 165 degrees 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 for a few minutes so the juices can re-distribute. Slice thinly or cut into bite-sized pieces.
While the chicken cooks, prepare the salsa. Dice the mango, jalapeno, red onion, and finely chop the cilantro. Toss everything together in a large bowl with the freshly squeezed lime juice, cumin, and salt and pepper to taste. (I add about 1/4 teaspoon of salt and 1/8 teaspoon pepper, but add to preference.) Gently toss together, taste, and 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.
We 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.
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'd recommend the jalapeno sauce from this recipe.