Mango Chicken

5 from 23 votes

Mango Chicken is a breeze to make and packed with flavor! Juicy marinated chicken, topped with zesty cilantro-lime mango salsa, is a guaranteed hit.

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

1.5 pounds chicken breasts 4 breasts, or thighs
1/4 cup olive oil
2 limes
1 teaspoon 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 make sure it’s ripe for best flavor/sweetness
1 tablespoon diced jalapeño
1/3 cup diced red onion
1/3 cup fresh cilantro loosely packed, finely chopped; measure 1/3 cup, then chop
1 lime plus additional lime wedges for serving if desired
1/8 teaspoon ground cumin
Salt and pepper
1 large ripe avocado chopped or thinly sliced

US - Metric

Instructions

Trim the chicken breasts of fat and 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 resealable plastic bag and set aside.
In a small bowl, whisk together the olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, honey, minced garlic, paprika, chili powder, cumin, and salt and pepper (I use about 1/2 tsp 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 knead with your hands to ensure 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°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, about 4–6 minutes per side (until the thickest part of the chicken registers 165°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 a few minutes so the juices can redistribute. Slice thinly or cut into bite-sized pieces.
While chicken cooks, prepare the salsa. Dice the mango, jalapeno, and red onion; finely chop the cilantro. Toss everything together in a large bowl with 1 tablespoon freshly squeezed lime juice, cumin, and salt and pepper to taste. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper, but add to preference.) Gently toss together, taste, 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.
I 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 recommend the jalapeno sauce from this recipe.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Keep the chicken and mango salsa separate for the best texture.

Nutrition