Save Last summer, I grabbed a mango from the farmers market without a plan, just because it smelled incredible. That evening, I threw together this salsa on a whim while the grill was already hot for chicken. The sweetness against the smoky char turned a simple weeknight dinner into something I craved all week. Now I keep mangos on hand just in case the mood strikes.
I made this for friends one Saturday and watched them go quiet after the first bite, then immediately ask for seconds. Someone said it reminded them of a beachside cafe in Mexico. I didnt have the heart to tell them Id never been, but I loved that the food carried them somewhere warm and easy.
Ingredients
- Boneless, skinless chicken breasts: Choose pieces that are similar in size so they cook evenly, and pound them lightly if one end is much thicker.
- Olive oil: This helps the marinade cling and keeps the chicken from sticking to the grill.
- Lime juice: Fresh is always better than bottled, the brightness makes everything pop.
- Chili powder: Not too spicy, just warm enough to balance the sweetness of the mango.
- Garlic powder and ground cumin: These two together give the chicken a subtle depth without overpowering the tropical vibe.
- Salt and black pepper: Simple seasonings that bring everything into focus.
- Ripe mango: Look for one that gives slightly when you press it, the flesh should be sweet and juicy.
- Red bell pepper: Adds crunch and a mild sweetness that complements the mango beautifully.
- Red onion: A little sharpness cuts through the fruit and keeps the salsa from tasting one note.
- Jalapeño: Seeding it keeps the heat gentle, but leave some seeds in if you like a little kick.
- Fresh cilantro: It ties the whole salsa together with that bright, herbal note.
Instructions
- Make the Marinade:
- Whisk together the olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper in a small bowl until smooth. The spices will bloom a little in the oil and lime, giving the chicken more flavor.
- Marinate the Chicken:
- Place the chicken breasts in a resealable bag or shallow dish, pour the marinade over them, and turn to coat every side. Let them sit for at least 15 minutes, or up to 2 hours in the fridge if you have time.
- Prepare the Salsa:
- While the chicken soaks up the marinade, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Stir gently so the mango doesnt break down, then cover and refrigerate.
- Preheat the Grill:
- Heat your grill to medium high and lightly oil the grates to prevent sticking. A hot, clean grill gives you those beautiful char marks and keeps the chicken from tearing.
- Grill the Chicken:
- Remove the chicken from the marinade and place it on the grill. Cook for 6 to 7 minutes per side, or until the internal temperature hits 165 degrees F and the juices run clear.
- Rest and Top:
- Let the chicken rest for 5 minutes so the juices settle back into the meat. Spoon a generous amount of mango salsa over each breast and serve right away.
Save The first time I served this, my neighbor leaned over the fence and asked what smelled so good. I handed her a plate through the gate and she texted me an hour later asking for the recipe. Food has a way of turning strangers into friends faster than anything else I know.
Serving Suggestions
This chicken pairs beautifully with coconut rice or a simple green salad dressed with lime and olive oil. I also love it tucked into warm tortillas with a little avocado and extra salsa. For drinks, a crisp Sauvignon Blanc or a cold light lager keeps the tropical theme going without weighing you down.
Storage and Leftovers
The chicken keeps well in the fridge for up to three days, and the salsa actually gets better overnight as the flavors meld. I slice leftover chicken and toss it into grain bowls or wrap it up for lunch the next day. Just store the salsa separately so the chicken doesnt get soggy.
Customization Ideas
If mangos arent in season, pineapple or papaya work just as well and bring their own sweetness. You can also swap the chicken for shrimp or firm white fish, just adjust the grilling time. For a spicier version, leave the seeds in the jalapeño or add a pinch of cayenne to the marinade.
- Try adding diced avocado to the salsa for extra creaminess.
- A squeeze of orange juice in the marinade adds another layer of citrus.
- Grill some lime halves alongside the chicken and squeeze them over the top before serving.
Save This recipe has become my go to whenever I want something that feels special but doesnt require much fuss. I hope it brings a little sunshine to your table, no matter the season.
Recipe FAQ
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes to infuse the flavors, but up to 2 hours in the fridge yields a deeper taste.
- → Can I grill this chicken without a grill pan?
Yes, a well-oiled grill surface or even a cast iron skillet can be used to grill the chicken evenly.
- → How spicy is the mango salsa?
The salsa has a mild heat from the jalapeño; leaving seeds in increases spiciness to your preference.
- → What can I substitute for mango in the salsa?
Pineapple or papaya make great alternatives, maintaining the tropical, sweet flavor profile.
- → What sides complement this dish well?
Coconut rice, fresh green salads, or light grains balance the dish nicely and enhance the tropical notes.