Save I threw this together on a whim one Saturday when the farmers market had mangoes so ripe they perfumed the whole kitchen. I had chicken thawing and no real plan, just a hunch that lime, heat, and sweetness would work. The grill was already hot from burgers earlier, and I figured why not? That first bite, with the charred chicken and cool, fruity salsa, felt like vacation on a plate.
My neighbor wandered over mid-grill, drawn by the smell of lime and smoke. She stayed for dinner and asked for the recipe twice before leaving. Now she makes it every time her kids request something colorful. I love how food does that, turning a random Tuesday into something people remember.
Ingredients
- Boneless, skinless chicken breasts: These cook fast and soak up marinade beautifully, just pound them gently if theyre uneven so everything finishes at once.
- Olive oil: Keeps the chicken moist on the grill and helps the spices cling without sliding off.
- Lime juice: Brightens everything and tenderizes the meat a little, but dont marinate too long or it gets mushy.
- Chili powder: Adds warmth without overpowering the tropical vibe, use smoked paprika if you want a deeper flavor.
- Garlic powder and ground cumin: These two bring earthiness that balances the sweet mango without competing.
- Ripe mango: The star of the salsa, look for one that gives slightly when pressed and smells sweet near the stem.
- Red bell pepper: Adds crunch and a pop of color, yellow or orange peppers work just as well.
- Red onion: A little sharpness cuts through the sweetness, soaking it in cold water for a few minutes mellows the bite.
- Jalapeño: Control the heat by how much you mince, I leave a few seeds in for a gentle kick.
- Fresh cilantro: Herbaceous and bright, it ties the whole salsa together, but parsley works if cilantro tastes like soap to you.
Instructions
- Mix the Marinade:
- Whisk together olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper until smooth. The oil and acid will emulsify slightly, coating the chicken evenly.
- Marinate the Chicken:
- Toss the breasts in the marinade, making sure every surface gets covered. Fifteen minutes is enough if youre in a rush, but two hours in the fridge deepens the flavor.
- Prepare the Mango Salsa:
- Dice the mango, bell pepper, onion, and jalapeño into small, uniform pieces. Toss with cilantro, lime juice, and a pinch of salt, then chill until serving so the flavors meld.
- Preheat and Oil the Grill:
- Get it medium-high and oil the grates well. A paper towel dipped in oil and grabbed with tongs works perfectly.
- Grill the Chicken:
- Cook each side for 6 to 7 minutes, resisting the urge to flip early. Youll know its ready when the internal temp hits 165°F and the juices run clear.
- Rest and Top:
- Let the chicken sit for 5 minutes so the juices redistribute. Spoon the cold salsa over the hot chicken just before serving for the best contrast.
Save The first time I served this, my youngest asked if we could eat like this every night. I laughed, but honestly, I understood. Theres something about the combination of smoky char and fresh fruit that makes dinner feel special without any extra effort. Its become our unofficial start-of-summer meal, the one that signals bare feet and long evenings outside.
Swaps and Substitutions
Pineapple works beautifully in place of mango, especially if its just slightly underripe for more tang. Papaya is softer and sweeter, almost creamy when diced small. If you dont have a grill, a hot cast iron pan gives great color and flavor with a little less smoke.
Serving Suggestions
This pairs naturally with coconut rice, the creaminess soaking up any extra salsa. A simple green salad with lime vinaigrette keeps things light, or try black beans and avocado on the side for a fuller plate. I like it with a cold lager or a crisp Sauvignon Blanc, something that wont fight the fruitiness.
Storage and Reheating
Leftover chicken keeps for three days in the fridge and reheats gently in a covered skillet with a splash of water. The salsa stays fresh for two days but gets juicier as it sits, which isnt a bad thing. I sometimes chop the cold chicken and toss it with the salsa over greens for a quick lunch.
- Store the chicken and salsa separately to keep the textures distinct.
- Reheat only what youll eat, cold sliced chicken with fresh salsa is also delicious.
- Freeze the marinated raw chicken for up to a month and thaw before grilling.
Save This is one of those recipes that looks impressive but forgives mistakes easily. If you can dice fruit and work a grill, youre already there.
Kitchen Help
- → How long should the chicken be marinated?
Marinate the chicken for at least 15 minutes, though up to 2 hours in the refrigerator will deepen the flavors.
- → Can I use a different fruit instead of mango?
Yes, pineapple or papaya can be substituted to maintain the tropical sweetness in the salsa.
- → How do I know when the chicken is cooked properly?
Grill until the internal temperature reaches 165°F (74°C) and the juices run clear for safe and juicy chicken.
- → What level of spiciness does the salsa have?
The jalapeño adds a mild to medium heat; leaving the seeds increases the spiciness if desired.
- → What sides pair well with this dish?
Coconut rice, fresh salads, or light grains complement the tropical flavors, making a balanced meal.
- → Is this suitable for special diets?
Yes, it fits gluten-free and dairy-free diets, using simple wholesome ingredients without common allergens.