Print

Mango Chicken

Delicious and simple marinated chicken (breast or thighs) with a cilantro-lime mango salsa. This mango chicken is easy to throw together and mega flavorful!

Course Dinner
Cuisine American
Keyword mango chicken
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 417 kcal
Author Chelsea

Ingredients

Chicken

  • 1.5 pounds (4 breasts) chicken breasts (or thighs)
  • 1/4 cup olive oil
  • 1/4 cup freshly squeezed lime juice + 1 teaspoon zest
  • 1 teaspoon honey
  • 2 teaspoons minced garlic
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 2 and 1/2 teaspoons ground cumin

Mango Salsa (Note 1)

  • 1 and 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 loosely packed fresh cilantro, finely chopped (measure in 1/3 cup then chop)
  • 1 tablespoon freshly squeezed lime juice
  • 1/8 teaspoon ground cumin
  • Fine sea salt and freshly cracked pepper
  • 1 large ripe avocado, chopped or thinly sliced
  • Optional: additional fresh lime wedges

Instructions

  1. Trim the chicken breasts of fat and then slice large breasts evenly in half widthwise. Using a meat mallet or the bottom of your fry pan, pound breasts to even thickness (you don't want the meat super flat, just even in thickness). Place the prepared chicken in a large ziplock bag and set aside.
  2. 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.

  3. Add the rest of the marinade in the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Place in the fridge and marinate for at least 30 minutes and no longer than 6 hours (acid from lime begins to "cook" the chicken).

  4. 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.) 

  5. 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 chop into bite-sized pieces.

  6. While the chicken cooks, prepare the salsa! Dice the mango, dice the jalapeno, dice the 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. Serve spooned 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.

  7. We like to cook up coconut rice or cilantro lime rice to serve the chicken and salsa over. If you'd like those recipes check for the links to those recipes 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'd recommend theĀ jalapeno sauce from this recipe. (<click on "recipe")