Honey Lime Chicken Mango (Print Page)
Sweet honey lime grilled chicken paired with fresh tropical mango salsa for a bright summer meal.
# What You Need:
→ Chicken Marinade
01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons honey
03 - 2 tablespoons fresh lime juice
04 - 1 tablespoon olive oil
05 - 2 cloves garlic, minced
06 - 1 teaspoon ground cumin
07 - ½ teaspoon paprika
08 - Salt and black pepper, to taste
→ Mango Salsa
09 - 2 ripe mangos, diced
10 - 1 small red bell pepper, finely chopped
11 - ¼ cup red onion, finely chopped
12 - 1 jalapeño, seeded and minced
13 - ¼ cup fresh cilantro, chopped
14 - 2 tablespoons fresh lime juice
15 - Salt, to taste
→ Garnish
16 - Lime wedges
17 - Fresh cilantro leaves
# Directions:
01 - In a mixing bowl, whisk together the honey, fresh lime juice, olive oil, minced garlic, ground cumin, paprika, salt, and black pepper until well combined. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring even coating. Marinate for at least 20 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
02 - While the chicken marinates, combine the diced mango, finely chopped red bell pepper, red onion, minced jalapeño, chopped cilantro, and fresh lime juice in a medium bowl. Season with salt to taste and toss gently to combine. Cover and chill in the refrigerator until ready to serve.
03 - Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken breasts for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
04 - Transfer the grilled chicken to a cutting board and let it rest for 3 to 5 minutes to allow the juices to redistribute. Slice the chicken diagonally and arrange on plates. Spoon a generous amount of mango salsa over each portion and garnish with lime wedges and fresh cilantro leaves.
# Expert Tips:
01 -
- The honey lime marinade does double duty, caramelizing into a gorgeous crust while keeping the chicken unbelievably juicy inside.
- Mango salsa is one of those things that sounds fancy but comes together in ten minutes with nothing more than a knife and a cutting board.
- Everything is gluten free without trying, which means everyone at the table can eat without you scrambling for alternatives.
02 -
- Dont skip the resting step, sliced immediately the chicken releases all its juices and dries out before it reaches the plate.
- Mango that is even slightly under ripe will throw off the entire balance of the salsa, wait an extra day if you have to.
- The marinade needs at minimum twenty minutes but two hours in the refrigerator transforms it into something genuinely special.
03 -
- Reserve two tablespoons of the marinade before adding raw chicken and brush it on during the last minute of grilling for an extra sticky glaze.
- Chill the salsa for at least fifteen minutes before serving, the flavors marry and sharpen in the cold in a way they simply dont at room temperature.