Grilled Mango Salsa Chicken (Print Version)

Tender grilled chicken breasts topped with a fresh mango salsa bursting with tropical flavors.

# What You'll Need:

→ 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

# How to Make It:

01 - Combine olive oil, lime juice, chili powder, garlic powder, ground cumin, salt, and black pepper in a small bowl. Whisk until thoroughly mixed.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, coating all surfaces evenly. Refrigerate for a minimum of 15 minutes, up to 2 hours.
03 - In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Stir well and refrigerate until serving.
04 - Heat grill to medium-high and lightly oil the grill grates to prevent sticking.
05 - Remove chicken from marinade and place on the grill. Cook for 6 to 7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
06 - Allow chicken to rest for 5 minutes. Top each breast with a generous portion of mango salsa before serving.

# Additional Tips::

01 -
  • The mango salsa stays bright and juicy even after sitting in the fridge, so you can prep it hours ahead without losing any punch.
  • Grilling the chicken gives it those charred edges that taste like vacation, and the marinade keeps every bite tender.
  • Its naturally gluten free and dairy free, so you can serve it to almost anyone without a single substitution.
  • The whole thing comes together in under an hour, which means you can pull it off on a weeknight and still feel like you cooked something special.
02 -
  • Dont marinate the chicken longer than 2 hours or the lime juice will start to cook the meat and make the texture mealy and weird.
  • Oil your grill grates right before you put the chicken on, not 10 minutes earlier, or the oil will burn off and you will still get sticking.
  • Let the chicken rest after grilling or all the juice will run out onto the plate when you cut into it, leaving you with dry meat.
03 -
  • If your grill runs hot and the chicken chars too fast on the outside, move it to a cooler spot or lower the heat so the inside cooks through without burning the surface.
  • Add a pinch of sugar to the salsa if your mango is slightly underripe or tastes too tart, and it will balance out the lime without tasting fake.
  • Pound the chicken breasts to an even thickness before marinating so they cook at the same rate and you dont end up with one dry piece and one undercooked piece.
Go Back