Grilled Mango Salsa Chicken (Printer View)

Tender grilled chicken breasts complemented by fresh mango salsa and zesty lime notes.

# Components:

→ Chicken

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

→ Mango Salsa

09 - 1 large ripe mango, peeled and diced
10 - 1/2 red bell pepper, diced
11 - 1/4 red onion, finely chopped
12 - 1 small jalapeño, seeded and minced
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 tablespoons lime juice
15 - 1/4 teaspoon salt

# Method steps:

01 - Whisk olive oil, lime juice, chili powder, garlic powder, cumin, salt, and black pepper in a small bowl.
02 - Place chicken breasts in a resealable bag or shallow dish, pour marinade over, and ensure even coating. 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 refrigerate 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 - Allow chicken to rest for 5 minutes, then top each breast with mango salsa. Garnish with additional cilantro if desired and serve immediately.

# Expert Advice:

01 -
  • It tastes bright and summery without feeling fussy or complicated.
  • The mango salsa does all the work, no heavy sauce or extra dishes required.
  • Leftovers actually get better as the flavors soak into the chicken overnight.
02 -
  • Dont skip the resting time or all the juice runs out onto the plate instead of staying in the meat.
  • Taste your salsa before serving, mangoes vary wildly in sweetness and you might need a pinch more salt or lime.
03 -
  • Pound the thicker end of each breast lightly so they cook evenly and you dont end up with dry edges and raw centers.
  • Let the salsa sit for at least 10 minutes before serving, the flavors bloom and soften together in a way that tastes more intentional.
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