Save My neighbor handed me a box of mangoes from her tree one June morning, and I had no plan for them until I smelled chicken marinating on my back patio. The lime and chili powder scent drifted through the screen door, and suddenly I knew exactly what to do. I diced up two of those mangoes, tossed them with red onion and jalapeño, and piled the salsa onto the grilled chicken still sizzling from the heat. That dinner turned into the recipe I make every time summer arrives.
I served this to my brother and his girlfriend on their anniversary dinner at my place, and they scraped every bit of salsa off the plate with torn pieces of tortilla. She asked for the recipe three times during the meal, and he kept saying he didnt know chicken could taste this good without butter or cream. That night taught me that fruit on savory food isnt weird, its exactly what makes people remember a meal.
Ingredients
- Boneless, skinless chicken breasts: I flatten mine with a meat mallet so they cook evenly on the grill and dont dry out on the edges while the center catches up.
- Olive oil: This helps the marinade cling to the chicken and keeps it from sticking to the grill grates, so dont skip it even if youre watching fat.
- Lime juice: Fresh lime juice is sharper and brighter than bottled, and it tenderizes the chicken just enough without turning it mushy.
- Chili powder: I use a mild blend with a little sweetness, not the kind that burns your tongue, because the heat should come from the jalapeño.
- Garlic powder: It distributes more evenly in a marinade than fresh garlic, which can burn on the grill and turn bitter.
- Ground cumin: This adds a warm, earthy backbone that keeps the dish from tasting too sweet or too tangy.
- Salt and black pepper: Season generously because the chicken needs it, and most of the marinade drips off during grilling.
- Ripe mango: Pick one that smells sweet near the stem and gives slightly when you press it, or the salsa will taste flat and fibrous.
- Red bell pepper: I dice it small so every spoonful has color and a little crunch without overpowering the mango.
- Red onion: Chop it fine and rinse it under cold water for a few seconds to take the sharp edge off if raw onion bothers you.
- Jalapeño: I remove the seeds for a mild kick, but leave half of them in if Im feeding people who like heat.
- Fresh cilantro: Chop the leaves and tender stems together because the stems have just as much flavor and you waste less.
Instructions
- Mix the marinade:
- Whisk together olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper in a small bowl until the spices dissolve and the oil emulsifies slightly. It should smell bright and warm, not harsh.
- Marinate the chicken:
- Put the chicken breasts in a resealable bag or shallow dish, pour the marinade over them, and massage it into every surface. Let them sit for at least 15 minutes on the counter, or up to 2 hours in the fridge if you have time.
- Make the mango salsa:
- Combine diced mango, red bell pepper, red onion, minced jalapeño, chopped cilantro, lime juice, and salt in a medium bowl. Stir gently so the mango doesnt turn to mush, then cover and refrigerate until youre ready to eat.
- Preheat the grill:
- Heat your grill to medium high and oil the grates with a folded paper towel dipped in olive oil. This keeps the chicken from sticking and tearing when you flip it.
- Grill the chicken:
- Remove the chicken from the marinade, shake off the excess, and place it on the hot grill. Cook for 6 to 7 minutes per side, or until the internal temperature hits 165 degrees and the juices run clear.
- Rest and serve:
- Let the chicken rest on a cutting board for 5 minutes so the juices redistribute, then top each breast with a big spoonful of mango salsa. Serve it hot with extra cilantro scattered on top if you want.
Pin it One evening I made this for a potluck at the park, and I watched people come back to the table three times just to scrape up more salsa with their forks. A woman I barely knew told me she hadnt tasted anything this fresh in years, and she meant it. That moment reminded me why I cook, because food this simple and this good makes strangers feel like friends.
How to Pick the Right Mango
I used to grab the firmest mango on the shelf because I thought ripe meant rotten, but firm mangoes taste like cardboard and never soften properly in the salsa. Now I press gently near the stem and look for a little give, like pressing a ripe avocado. The skin color doesnt matter as much as the smell, so sniff the stem end and if it smells sweet and tropical, buy it even if its still a little green.
What to Serve with This Chicken
I usually make coconut rice by swapping half the water for coconut milk and adding a pinch of salt, and the creamy sweetness balances the tangy salsa perfectly. A simple arugula salad with lime vinaigrette works too, or you can slice the chicken and pile it into warm tortillas with avocado and sour cream. Honestly, this chicken is good enough that Ive eaten it straight off the cutting board with a fork while standing over the sink.
Storage and Leftovers
Store the grilled chicken and mango salsa separately in airtight containers in the fridge, and theyll both keep for up to 3 days without losing flavor. The salsa can get a little watery as it sits because the salt pulls juice from the mango, so drain off the extra liquid before you serve it again. I like to reheat the chicken gently in a skillet with a splash of water so it doesnt dry out, then top it with cold salsa straight from the fridge.
- Chop leftover chicken and toss it with the salsa, black beans, and greens for a quick taco salad.
- Warm the chicken and salsa together in a pan and serve it over rice or quinoa for an easy lunch.
- Freeze the cooked chicken without the salsa for up to 2 months, then thaw and top with fresh salsa when youre ready to eat.
Pin it This recipe taught me that summer cooking doesnt need to be complicated to feel special. Every time I make it, I remember that the best meals are the ones that taste like sunshine and make people lean back in their chairs with nothing left on their plates.