Grilled Mango Salsa Chicken (Print Version)

Juicy grilled chicken paired with vibrant mango salsa offers fresh, tropical flavors for warm-weather meals.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons lime juice
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Mango Salsa

09 - 1 large ripe mango, peeled and diced
10 - 1/2 red bell pepper, diced
11 - 1/4 red onion, finely chopped
12 - 1 small jalapeño, seeded and minced
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 tablespoons lime juice
15 - 1/4 teaspoon salt

# Directions:

01 - Whisk together olive oil, lime juice, chili powder, garlic powder, cumin, salt, and black pepper in a small bowl.
02 - Place chicken breasts in a resealable bag or shallow dish and pour marinade over them, coating all sides. Refrigerate for at least 15 minutes or up to 2 hours.
03 - Combine diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Mix thoroughly and refrigerate until serving.
04 - Heat grill to medium-high and lightly oil the grates to prevent sticking.
05 - Remove chicken from marinade and grill for 6 to 7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
06 - Allow chicken to rest for 5 minutes. Top each breast with mango salsa and serve garnished with additional cilantro if desired.

# Expert Advice:

01 -
  • It tastes like vacation but takes less than an hour from start to finish.
  • The salsa stays fresh and bright for days, so you can make extra and use it on everything.
  • Grilling the chicken keeps cleanup minimal and adds that smoky edge you cant get any other way.
02 -
  • Dont skip the resting step, cutting into the chicken too soon will let all the moisture run out onto the plate.
  • If your mango is too firm, it wont dice cleanly and the salsa will taste bland, so wait until its ripe.
  • Oil the grill grates right before you put the chicken on, not while theyre cold or the oil will just burn off.
03 -
  • Use a meat thermometer to check doneness, guessing by time alone can leave you with dry chicken.
  • Let the salsa sit for at least 10 minutes before serving so the flavors have time to come together.
  • If you dont have a grill, a hot cast iron grill pan on the stove gives you similar char and flavor.
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