Pin I was standing barefoot on the deck one July evening, tongs in hand, when I realized I had forgotten to plan dinner. The grill was already hot from making burgers for the kids earlier, and all I had was chicken and a mango that was one day away from being too ripe. I squeezed lime over everything, tossed in whatever spices were within reach, and let it marinate while I chopped. That improvised plate turned into the recipe I now make every time the weather turns warm.
The first time I served this to friends, someone asked if I had taken a cooking class. I laughed because the truth was I had just learned to trust my instincts and stop overthinking. That night we ate outside under string lights, and the salsa disappeared before I could even set down the platter. I have made it at least a dozen times since, and it never fails to start a conversation.
Ingredients
- Boneless, skinless chicken breasts: I flatten them slightly with my palm so they cook evenly and do not dry out on the grill.
- Olive oil: It helps the marinade cling and keeps the chicken from sticking to the grates, which I learned after scraping off one too many pieces.
- Lime juice: Fresh lime is the backbone here, it tenderizes the meat and wakes up every other flavor in the dish.
- Chili powder: I use a smoky variety when I have it, but any kind works as long as it is not stale.
- Garlic powder: It dissolves into the marinade faster than fresh garlic and gives a mellow, even flavor.
- Ground cumin: This adds warmth without heat, and I always toast it lightly in a dry pan first if I remember.
- Salt and black pepper: I season more generously than the recipe suggests because grilled meat needs it.
- Ripe mango: If it does not smell sweet near the stem, I wait another day or swap in pineapple instead.
- Red bell pepper: The crunch and slight sweetness balance the soft mango, and I like to dice it small so every bite has a little.
- Red onion: I rinse the chopped pieces under cold water to take the edge off, a trick my neighbor taught me.
- Jalapeno: I taste a tiny piece first because some are mild and some make you reach for water.
- Fresh cilantro: I chop it stems and all, the stems have more flavor than people think.
Instructions
- Make the marinade:
- Whisk together olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper in a small bowl until it looks smooth and slightly emulsified. Pour it over the chicken in a bag or dish, turning the pieces so every surface is coated, then let it sit for at least 15 minutes.
- Prep the salsa:
- Combine mango, bell pepper, onion, jalapeno, cilantro, lime juice, and salt in a medium bowl, stirring gently so the mango does not break down. Cover and refrigerate until you are ready to serve, the flavors will marry and get even better.
- Heat the grill:
- Preheat your grill to medium high and oil the grates with a folded paper towel dipped in oil, held with tongs. This step prevents sticking and makes cleanup so much easier.
- Grill the chicken:
- Remove chicken from the marinade, letting excess drip off, and place it on the grill. Cook for 6 to 7 minutes per side, resisting the urge to flip too early, until the internal temperature hits 165 degrees and the juices run clear.
- Rest and serve:
- Let the chicken rest on a plate for 5 minutes so the juices redistribute, then top each piece with a generous spoonful of mango salsa. Serve immediately while the chicken is still warm and the salsa is cool.
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One Saturday afternoon, I made this for a backyard cookout and my brother in law, who claims he does not like fruit with meat, went back for seconds without a word. Later he asked me to text him the recipe, which felt like a small victory. That is when I knew this dish had crossed over from experiment to keeper.
Pairing Ideas
I usually serve this with coconut rice because the creaminess plays nicely against the bright salsa, but a simple green salad with lime vinaigrette works just as well. On nights when I want something lighter, I skip the sides altogether and just pile extra salsa on top.
Make Ahead Tips
You can marinate the chicken up to two hours in advance, and the salsa actually improves after sitting in the fridge for an hour or so. I have prepped both the night before and just grilled everything fresh when people arrived, which made hosting feel easy instead of frantic.
Variations and Swaps
If mango is not in season or you cannot find a good one, diced pineapple or papaya work beautifully and bring their own kind of sweetness. I have also grilled the chicken on a cast iron grill pan indoors when the weather did not cooperate, and it turned out just as good with those dark sear marks.
- Add diced avocado to the salsa for extra creaminess and richness.
- Swap cumin for smoked paprika if you want a deeper, earthier flavor profile.
- Use chicken thighs instead of breasts for more forgiving, juicier results on the grill.
Pin This recipe has become my go to whenever I want something that feels special but does not require much fuss. I hope it brings as much easy joy to your table as it has to mine.
Recipe Questions & Answers
- → What is the best way to marinate the chicken?
Whisk olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper, then coat the chicken thoroughly and marinate for at least 15 minutes to infuse flavors.
- → Can I prepare the mango salsa ahead of time?
Yes, preparing the salsa in advance allows flavors to meld. Keep it refrigerated until ready to serve to maintain freshness.
- → How do I know when the chicken is perfectly cooked?
Grill the chicken about 6-7 minutes per side until juices run clear and the internal temperature reaches 165°F (74°C).
- → What are good side dishes to complement this dish?
Consider serving with coconut rice, fresh salad, or light grains to balance the tropical flavors.
- → Can I adjust the heat level of the salsa?
Yes, include jalapeño seeds for extra heat or omit them for a milder taste.