Honey Lime Chicken Mango Salsa (Printable)
Tender honey lime grilled chicken topped with fresh, vibrant mango salsa for a tropical twist.
# What You'll 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 - 1/2 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 - 1/4 cup red onion, finely chopped
12 - 1 jalapeño, seeded and minced
13 - 1/4 cup fresh cilantro, chopped
14 - 2 tablespoons fresh lime juice
15 - Salt, to taste
→ To Serve
16 - Lime wedges
17 - Fresh cilantro leaves
# Steps:
01 - In a mixing bowl, whisk together honey, lime juice, olive oil, minced garlic, cumin, paprika, salt, and black pepper until well combined. Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring even coating. Marinate at room temperature for at least 20 minutes, or refrigerate for up to 2 hours for deeper flavor penetration.
02 - While the chicken marinates, combine diced mango, red bell pepper, red onion, jalapeño, chopped cilantro, and lime juice in a medium bowl. Season with salt to taste and toss gently to incorporate. Cover and chill in the refrigerator until ready to serve.
03 - Preheat an outdoor grill or grill pan over medium-high heat. Remove chicken from the marinade, allowing excess to drip off. Grill the chicken for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
04 - Transfer the grilled chicken to a cutting board and let rest for 3 to 5 minutes to allow juices to redistribute. Slice each breast against the grain and arrange on plates. Top with generous spoonfuls of mango salsa and garnish with lime wedges and fresh cilantro leaves.
# Expert Tips:
01 -
- The honey lime marinade does double duty, caramelizing into a gorgeous crust while keeping the chicken incredibly juicy inside.
- Mango salsa tastes like a vacation you did not know you needed, and it comes together in ten minutes with zero cooking.
- Everything is gluten free by default, so you can serve it to almost anyone without a second thought.
02 -
- Do not skip the resting step or you will lose every drop of moisture you worked so hard to lock in during marination.
- Underripe mangoes will taste flat and tart in the salsa, so press gently near the stem end and wait until there is a slight give.
03 -
- Pound the chicken to an even half inch thickness before marinating so every piece finishes cooking at exactly the same time.
- Reserve a tablespoon of marinade before adding the raw chicken and brush it on during the last minute of grilling for an extra sticky caramelized layer.