Honey Lime Chicken Mango Salsa (Printer-friendly)
Sweet honey lime grilled chicken paired with fresh tropical mango salsa for a bright summer meal.
# What You Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons honey
03 - 2 tablespoons fresh lime juice
04 - 1 tablespoon olive oil
05 - 2 cloves garlic, minced
06 - 1 teaspoon ground cumin
07 - ½ teaspoon paprika
08 - Salt and black pepper, to taste
→ For the Mango Salsa
09 - 2 ripe mangos, diced
10 - 1 small red bell pepper, finely chopped
11 - ¼ cup red onion, finely chopped
12 - 1 jalapeño pepper, seeded and minced
13 - ¼ cup fresh cilantro, chopped
14 - 2 tablespoons fresh lime juice
15 - Salt, to taste
→ For Serving
16 - Lime wedges
17 - Fresh cilantro leaves
# How to Make It:
01 - In a mixing bowl, whisk together the honey, lime juice, olive oil, minced garlic, ground cumin, paprika, salt, and black pepper until well combined. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring even coating. Seal and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor penetration.
02 - While the chicken marinates, combine the diced mango, finely chopped red bell pepper, red onion, minced jalapeño, chopped cilantro, and lime juice in a medium bowl. Season with salt to taste, toss gently to combine, and refrigerate until ready to serve to allow the flavors to meld.
03 - Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken breasts for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and the juices run clear.
04 - Transfer the grilled chicken to a cutting board and let it rest for 3 to 5 minutes to allow the juices to redistribute. Slice each breast against the grain and arrange on plates. Top generously with the chilled mango salsa and garnish with lime wedges and fresh cilantro leaves.
# Expert Tips:
01 -
- The honey lime marinade does double duty, caramelizing beautifully on the grill while keeping the chicken unbelievably juicy inside.
- Mango salsa is one of those things that sounds fancy but takes about five minutes to throw together, and people always think you went to way more effort than you did.
- It is completely gluten free without trying to be, which makes it a safe bet for almost any dinner crowd.
02 -
- Marinating for the full two hours in the refrigerator makes a noticeable difference in flavor depth compared to the minimum twenty minutes, so plan ahead if you can.
- The salsa is best on the day it is made because the mango releases liquid and gets mushy overnight, so resist the urge to prep it a day in advance.
- Chicken thighs work beautifully as a swap, but add about two to three minutes per side to the cooking time and check for an internal temperature of 165 degrees.
03 -
- Let the chicken come to room temperature for about fifteen minutes before grilling, because cold chicken straight from the fridge cooks unevenly and dries out on the outside before the center is done.
- Dice your mango pieces fairly small and uniform so you get a little bit of everything in each bite, which makes the salsa feel more balanced and polished.