Mango Chicken

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5 from 24 votes

Grilled chicken, fresh mango salsa, tons of flavor—this Mango Chicken is an instant favorite.

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: American

Keyword: mango chicken

Servings: servings

Author: Chelsea Lords

Cost: $16.19

Equipment

Grill or grill pan

Ingredients

Chicken

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

Mango Salsa (see note 1)

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

US - Metric

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

Notes

Note 1: If you like a lot of salsa, you'll want to double the salsa recipe.

Note 2: A ripe avocado adds creamy texture. If you skip the avocado but want something creamy, add a cilantro-lime sauce.

Note 3: To cook on the stovetop: Heat 2 tablespoons oil in a large nonstick skillet over high heat. Let excess marinade drip off the chicken. Cook in batches (don’t overcrowd the pan), 2–4 minutes per side, until cooked through. Brush with reserved marinade after cooking.

Storage: Store chicken and mango salsa separately in airtight containers in the fridge for up to 3 days. Add avocado just before serving.

Nutrition