Honey Lime Chicken Mango (Printable Version)
Zesty honey lime grilled chicken topped with refreshing mango salsa, ready in 40 minutes.
# What You Need:
→ Chicken and Marinade
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 3 tablespoons honey
03 - 3 tablespoons freshly squeezed lime juice (about 2 limes)
04 - 2 tablespoons olive oil
05 - 2 cloves garlic, minced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
10 - Zest of 1 lime
→ Mango Salsa
11 - 2 ripe mangoes, peeled and diced into 1/4-inch cubes
12 - 1 small red bell pepper, cored and diced
13 - 1/4 cup red onion, finely chopped
14 - 1 jalapeño pepper, seeded and minced (optional)
15 - 1/4 cup fresh cilantro leaves, chopped
16 - Juice of 1 lime (about 1 tablespoon)
17 - 1/4 teaspoon kosher salt, or to taste
# Directions:
01 - In a large mixing bowl, whisk together the honey, lime juice, olive oil, minced garlic, ground cumin, chili powder, kosher salt, black pepper, and lime zest until well blended and smooth.
02 - Place the chicken breasts in a large resealable plastic bag or a shallow baking dish. Pour the marinade over the chicken, seal tightly, and turn to coat each piece evenly. Marinate at room temperature for 20 minutes, or refrigerate for up to 2 hours for more pronounced flavor.
03 - While the chicken marinates, combine the diced mangoes, red bell pepper, red onion, minced jalapeño (if using), chopped cilantro, lime juice, and salt in a medium bowl. Toss gently to incorporate all ingredients. Taste and adjust the salt and lime juice as needed. Cover and refrigerate until ready to serve.
04 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F. Lightly brush the grill grates with olive oil to prevent sticking.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the chicken on the hot grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior shows defined char marks. Transfer to a cutting board and let rest for 5 minutes before slicing.
06 - Slice the rested chicken breasts against the grain and arrange on serving plates. Spoon a generous portion of the chilled mango salsa over each portion. Serve immediately.
# Expert Advice:
01 -
- The marinade doubles as a glaze if you reserve a few spoonfuls before adding raw chicken, which I discovered by accident and now refuse to do without.
- Mango salsa takes about five minutes to throw together but people always assume you spent ages on it.
02 -
- I once rushed the marinade time and the chicken tasted fine but lacked the depth that makes this dish memorable, so give it the full time if you can.
- The salsa tastes best when it has chilled for at least fifteen minutes because the lime juice needs time to soften the onion and marry with the mango.
03 -
- Pat the chicken dry before grilling even though it is covered in marinade because too much liquid on the surface prevents a good sear.
- Reserve a couple tablespoons of marinade before it touches raw chicken and brush it on during the last minute of grilling for extra glaze.