Grilled Chicken With Mango Salsa – Bright, Fresh, and Weeknight Easy
If you’re craving something fresh, colorful, and full of flavor, this Grilled Chicken with Mango Salsa hits the spot. It’s the kind of meal that looks impressive yet stays easy enough for a weeknight. Juicy, smoky chicken meets a sweet-tart mango salsa that’s bright with lime and herbs.
The contrast is what makes it special, and you can pull it together with simple ingredients. Serve it with rice, tuck it into tacos, or pair it with a crisp salad.
Ingredients
Method
- Flatten the chicken for even cooking. Place each chicken breast between sheets of parchment and pound gently to about 3/4-inch thickness. This helps it cook evenly and stay juicy.
- Make the marinade. In a bowl, combine olive oil, lime juice and zest, garlic, cumin, chili powder or smoked paprika, honey (if using), salt, and pepper. Whisk until smooth.
- Marinate the chicken. Add the chicken to a large zip-top bag or shallow dish. Pour in the marinade and coat well. Let it sit for at least 20–30 minutes at room temperature, or up to 4 hours in the fridge.
- Mix the mango salsa. In a medium bowl, combine mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice. Add a pinch of salt. Stir gently and taste. Adjust lime or salt to your liking. Chill while you grill.
- Heat the grill or grill pan. Preheat to medium-high. Clean and oil the grates to prevent sticking. If using a grill pan, brush it lightly with oil.
- Grill the chicken. Shake off excess marinade and place the chicken on the hot grill. Cook 4–6 minutes per side, depending on thickness, until the internal temperature hits 165°F (74°C) and you see good grill marks.
- Rest the meat. Transfer the chicken to a plate and let it rest for 5 minutes. This helps the juices settle so the chicken stays moist.
- Serve. Slice the chicken against the grain. Spoon the mango salsa over the top. Add extra lime wedges and your choice of sides—rice, tortillas, or a crisp green salad.
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Get Your Program TodayWhy This Recipe Works
This dish balances flavors and textures in a way that feels effortless. The chicken gets a quick marinade with lime, garlic, and spices, which keeps it tender and deeply seasoned.
The mango salsa brings sweetness and acidity, cutting through the richness of the grilled meat. A quick sear on the grill or grill pan adds a charred, smoky edge that makes everything pop. It’s simple cooking that tastes layered and thought-out.
What You’ll Need
- Chicken: 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- Olive oil: 2 tablespoons
- Lime juice: 3 tablespoons fresh, plus zest of 1 lime
- Garlic: 3 cloves, minced
- Ground cumin: 1 teaspoon
- Chili powder or smoked paprika: 1 teaspoon
- Honey (optional): 1 teaspoon for a hint of sweetness
- Salt and black pepper: 1 to 1.5 teaspoons salt, 1/2 teaspoon pepper
For the Mango Salsa:
- Ripe mangoes: 2 medium, peeled and diced small
- Red bell pepper: 1/2, diced small
- Red onion: 1/4 cup, finely diced
- Jalapeño: 1 small, seeded and minced (use half for mild)
- Fresh cilantro: 1/4 cup, chopped
- Lime juice: 2 tablespoons fresh
- Salt: Pinch or two, to taste
Optional for serving: Cooked rice or quinoa, warm tortillas, avocado slices, extra lime wedges.
Instructions
- Flatten the chicken for even cooking. Place each chicken breast between sheets of parchment and pound gently to about 3/4-inch thickness.
This helps it cook evenly and stay juicy.
- Make the marinade. In a bowl, combine olive oil, lime juice and zest, garlic, cumin, chili powder or smoked paprika, honey (if using), salt, and pepper. Whisk until smooth.
- Marinate the chicken. Add the chicken to a large zip-top bag or shallow dish. Pour in the marinade and coat well.
Let it sit for at least 20–30 minutes at room temperature, or up to 4 hours in the fridge.
- Mix the mango salsa. In a medium bowl, combine mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice. Add a pinch of salt. Stir gently and taste.
Adjust lime or salt to your liking. Chill while you grill.
- Heat the grill or grill pan. Preheat to medium-high. Clean and oil the grates to prevent sticking.
If using a grill pan, brush it lightly with oil.
- Grill the chicken. Shake off excess marinade and place the chicken on the hot grill. Cook 4–6 minutes per side, depending on thickness, until the internal temperature hits 165°F (74°C) and you see good grill marks.
- Rest the meat. Transfer the chicken to a plate and let it rest for 5 minutes. This helps the juices settle so the chicken stays moist.
- Serve. Slice the chicken against the grain.
Spoon the mango salsa over the top. Add extra lime wedges and your choice of sides—rice, tortillas, or a crisp green salad.
How to Store
- Cooked chicken: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave in short bursts.
- Mango salsa: Best on day one.
It will keep 1–2 days refrigerated, but it releases more juice as it sits. Stir before serving and drain excess liquid if needed.
- Freezing: Freeze the cooked chicken for up to 2 months. Thaw overnight in the fridge.
Do not freeze the mango salsa; the texture won’t hold up.
- Meal prep tip: Keep chicken and salsa in separate containers to maintain texture and freshness.
Why This Is Good for You
This recipe offers a balanced plate without feeling heavy. The chicken provides lean protein that supports muscle repair and keeps you full. Mango and bell pepper bring vitamin C, antioxidants, and fiber.
Lime and herbs add flavor without extra calories or sodium. Paired with whole grains like brown rice or quinoa, it’s a satisfying, nutrient-dense meal.
Common Mistakes to Avoid
- Skipping the rest time: Cutting into the chicken right off the grill makes it lose juices. Rest for 5 minutes.
- Over-marinating in acid: More than 4 hours in a lime-heavy marinade can make the chicken mushy.
Keep it short and punchy.
- Using underripe mango: Hard, pale mango won’t deliver sweetness. Choose mangoes that give slightly when pressed and smell fragrant at the stem.
- Overcrowding the grill: Crowding drops the heat and steams the chicken. Give each piece room for a proper sear.
- Under-seasoning: Taste the salsa and add salt and lime until it sings.
A pinch more can make a big difference.
Alternatives
- Chicken thighs: Use boneless, skinless thighs for extra juiciness. Grill 5–7 minutes per side, until they reach 175°F.
- No grill? Use a grill pan or sear in a hot skillet with a little oil, then finish in a 400°F oven until done.
- Make it spicier: Add cayenne to the marinade or keep some jalapeño seeds in the salsa. A drizzle of hot honey is great too.
- Fruit swaps: Try pineapple, peaches, or nectarines if mangoes aren’t in season.
Keep the same salsa formula.
- Herb variations: Swap cilantro for mint or basil if you prefer. Each brings a different, fresh twist.
- Low-carb serving: Serve over cauliflower rice or a big bed of greens with avocado and extra lime.
- Dairy-free creamy touch: Add diced avocado to the salsa or a dollop of dairy-free yogurt sauce on the side.
FAQ
How do I know when the chicken is done?
Use an instant-read thermometer and check the thickest part. It should read 165°F (74°C).
If you don’t have a thermometer, cut into the center; the juices should run clear and the meat should be opaque, not pink.
Can I marinate the chicken overnight?
You can, but reduce the lime juice by half and add it in the last hour. Too much acid for too long can change the texture. Alternatively, marinate overnight with the oil, spices, and garlic, then add lime an hour before cooking.
What if my mango is too tart?
Stir in an extra pinch of salt and a touch of honey to balance the acidity.
You can also add a bit more diced red bell pepper for sweetness.
Can I cook the chicken in the oven?
Yes. Bake at 425°F on a lined sheet pan for 16–20 minutes, depending on thickness, until it reaches 165°F. For color, broil the last 1–2 minutes, watching closely.
How far in advance can I make the salsa?
Make it up to 6 hours ahead for best texture.
Keep it chilled and covered. Give it a quick stir and adjust seasoning right before serving.
What sides go well with this?
Cilantro-lime rice, coconut rice, grilled corn, black beans, a simple arugula salad, or warm tortillas all complement the flavors nicely.
Is there a good vegetarian option?
Yes. Grill thick slices of marinated halloumi or tofu, or use grilled portobello mushrooms.
Keep the same salsa and sides.
How do I keep chicken from sticking to the grill?
Start with clean, hot grates, oil them lightly, and don’t move the chicken too soon. Once it sears, it will release more easily. Pat the chicken dry before marinating to reduce excess moisture.
Wrapping Up
Grilled Chicken with Mango Salsa is bright, bold, and simple enough to add to your weekly rotation.
It leans on fresh ingredients and a quick marinade to deliver big flavor with little fuss. Keep the salsa zesty, don’t overcook the chicken, and serve it with something you love. Once you make it, you’ll keep coming back to this combo all season long.
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