Honey Lime Chicken Mango Salsa (Printable)
Grilled honey lime chicken paired with a fresh, vibrant mango salsa for a bright and satisfying meal.
# What You’ll Need:
→ Chicken Marinade
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
→ 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, 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 honey, lime juice, olive oil, minced garlic, cumin, paprika, salt, and pepper until well combined. Place chicken breasts in a resealable 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. Cover and chill in the refrigerator until ready to serve to allow the flavors to meld.
03 - Preheat a 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 retain juices. Slice each breast and plate topped with generous spoonfuls of mango salsa. Garnish with lime wedges and fresh cilantro leaves.
# Expert Tips:
01 -
- The honey lime marinade does double duty, caramelizing on the grill while keeping the chicken incredibly moist inside.
- The mango salsa comes together in ten minutes and honestly disappears even faster than the chicken does.
- Everything is naturally gluten free and requires zero fancy equipment, just a bowl, a grill, and a sharp knife.
02 -
- If you rush the resting step and slice immediately, all those beautiful juices will pour out onto the cutting board and leave the chicken dry.
- Under ripe mango will taste like cardboard no matter how much lime you add, so press gently and wait until the fruit has a slight give.
03 -
- Dry the chicken breasts with paper towels before adding them to the marinade so the flavors adhere rather than slide off wet skin.
- Let the salsa sit in the refrigerator for at least fifteen minutes before serving, because the resting time melds the flavors in a way that immediate serving simply cannot replicate.