Grilled Mango Salsa Chicken (Print)

Tender grilled chicken paired with vibrant mango salsa for a fresh, tropical flavor combination.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lime juice
04 - 1 teaspoon chili powder
05 - ½ teaspoon garlic powder
06 - ½ teaspoon ground cumin
07 - ½ teaspoon salt
08 - ¼ teaspoon ground black pepper

→ Mango Salsa

09 - 1 large ripe mango, peeled and diced
10 - ½ red bell pepper, diced
11 - ¼ red onion, finely chopped
12 - 1 small jalapeño, seeded and minced
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 tablespoons fresh lime juice
15 - ¼ teaspoon salt

# Directions:

01 - Whisk olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper together in a small bowl.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, coating evenly. Refrigerate for at least 15 minutes or up to 2 hours.
03 - Combine mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Mix thoroughly and chill until serving.
04 - Heat grill to medium-high and lightly oil the grates to prevent sticking.
05 - Remove chicken from marinade and grill 6 to 7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear.
06 - Let chicken rest for 5 minutes before topping each breast with mango salsa. Garnish with extra cilantro if desired and serve immediately.

# Expert Advice:

01 -
  • The mango salsa is bright and cooling, cutting through the smoky char in a way that feels like summer in a single bite.
  • It comes together fast enough for a weeknight but looks impressive enough to serve to guests without breaking a sweat.
02 -
  • Do not skip the resting step after grilling, cutting into the chicken too soon will drain all the moisture onto the cutting board.
  • If your mango is underripe and hard, roast the cubes in a hot oven for 10 minutes to bring out the sweetness.
03 -
  • Pound the thicker end of each chicken breast gently with your fist or a rolling pin so it cooks at the same rate as the thinner end.
  • Taste your salsa before serving and adjust lime, salt, or jalapeno to your preference, every batch of produce is a little different.
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