Honey Lime Chicken with Mango (Printable)
Grilled honey lime chicken topped with fresh mango salsa for a perfect summer meal.
# What You’ll Need:
→ Chicken Marinade
01 - 4 boneless skinless chicken breasts
02 - 3 tablespoons honey
03 - 2 tablespoons olive oil
04 - Zest and juice of 2 limes
05 - 2 garlic cloves, minced
06 - 1 teaspoon chili powder
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
→ Mango Salsa
09 - 2 ripe mangoes, peeled, pitted, and diced
10 - 1 small red onion, finely chopped
11 - 1 red bell pepper, diced
12 - 1/2 jalapeño, seeded and minced
13 - 1/4 cup fresh cilantro, chopped
14 - Juice of 1 lime
15 - Salt and pepper to taste
→ Garnish
16 - Lime wedges
17 - Additional fresh cilantro
# How To Make It:
01 - Whisk together honey, olive oil, lime zest, lime juice, garlic, chili powder, salt, and pepper in a medium bowl until thoroughly combined.
02 - Place chicken breasts in a resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring all pieces are evenly coated. Refrigerate for at least 30 minutes, up to 4 hours for deeper flavor penetration.
03 - Combine diced mango, red onion, bell pepper, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. Toss gently to mix without mashing the fruit. Refrigerate until serving.
04 - Heat grill or grill pan over medium-high heat until hot. Remove chicken from marinade and discard excess liquid.
05 - Cook chicken for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Avoid overcooking to maintain juiciness.
06 - Transfer grilled chicken to a clean plate and let rest for 5 minutes to redistribute juices. Top each breast with generous mango salsa, garnish with lime wedges and extra cilantro if desired.
# Expert Tips:
01 -
- The marinade does double duty tenderizing the chicken while infusing it with sweetness
- That mango salsa turns an ordinary dinner into something that feels like sunshine on a plate
02 -
- Don't marinate longer than 4 hours or the lime will start breaking down the chicken texture too much
- The salsa needs at least 15 minutes to let the flavors meld before serving
03 -
- Pat the chicken dry before grilling for better sear marks
- Room temperature chicken cooks more evenly than cold from the fridge