Grilled Mango Lime Chicken (Printable)
Tropical mango-and-lime marinated chicken, grilled until juicy and finished with cilantro and lime wedges.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 1½ pounds)
→ Marinade
02 - 1 large ripe mango, peeled and diced
03 - 1/4 cup freshly squeezed lime juice (about 2 limes)
04 - 2 tablespoons olive oil
05 - 2 tablespoons honey
06 - 2 cloves garlic, minced
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon chili flakes (optional)
→ Garnish
12 - Fresh cilantro, chopped
13 - Lime wedges
# Steps:
01 - Combine mango, lime juice, olive oil, honey, garlic, cumin, smoked paprika, sea salt, black pepper, and chili flakes in a blender or food processor. Blend until completely smooth.
02 - Pour 1/4 cup of the blended marinade into a separate small bowl and set aside for basting during grilling.
03 - Place chicken breasts in a large resealable plastic bag or shallow dish. Cover with remaining marinade, ensuring all pieces are evenly coated. Seal or cover and refrigerate for at least 1 hour, or up to 8 hours for enhanced flavor.
04 - Preheat grill to medium-high heat. Lightly oil the grates to prevent sticking.
05 - Remove chicken from marinade, allowing excess to drip off. Discard used marinade. Place chicken on grill and cook for 6 to 8 minutes per side, basting occasionally with reserved marinade, until juices run clear and internal temperature reaches 165°F.
06 - Transfer grilled chicken to a plate, loosely tent with foil, and let rest for 5 minutes to retain juiciness.
07 - Sprinkle with chopped fresh cilantro and serve with lime wedges. Present immediately while hot.
# Expert Tips:
01 -
- This marinade is so flavorful, no one will believe how easy it is to throw together.
- Grilled mango lime chicken is special enough for company but simple enough for busy weeknights.
02 -
- Don’t rush the marinating time—less than an hour and the mango magic won’t have time to work.
- If you try to use leftover marinade for basting, you risk undercooked chicken juices contaminating your brush—always set aside a clean portion.
03 -
- Try brushing extra marinade in the last minute of grilling for a sticky, glossy finish.
- A quick-read thermometer makes it easy to avoid overcooking your chicken—trust it.