Save I stumbled on this dish during a lazy Sunday when the grill was already fired up for burgers and I had a mango going soft on the counter. Tossing together a quick salsa felt easier than running to the store, and when that sweet, tangy bite hit the smoky char of the chicken, I knew I'd never go back to plain grilled breasts. It's become my go-to whenever the weather turns warm and I want something that feels special without the fuss.
The first time I made this for friends, someone asked if I'd been secretly taking cooking classes. I hadn't, I'd just learned that fresh fruit on grilled meat isn't complicated, it's magic. We ate outside under string lights, and the plate was empty before I could offer seconds.
Ingredients
- Boneless, skinless chicken breasts: They soak up the marinade beautifully and grill evenly, just don't overcook them or they turn rubbery.
- Olive oil: Keeps the chicken moist and helps the spices cling to every inch of the surface.
- Lime juice: Brightens everything and tenderizes the meat slightly, I always use fresh limes for the best punch.
- Chili powder: Adds warmth without overwhelming heat, it's the backbone of the marinade's flavor.
- Garlic powder: Quick, reliable, and it blends seamlessly into the marinade without clumping.
- Ground cumin: Earthy and slightly nutty, it rounds out the spice profile perfectly.
- Salt and black pepper: Simple but essential, they bring out every other flavor in the dish.
- Ripe mango: The star of the salsa, choose one that gives slightly when pressed and smells sweet near the stem.
- Red bell pepper: Adds crunch and a mild sweetness that complements the mango without competing.
- Red onion: Finely chopped so it blends in rather than bites back, a quick soak in cold water mellows it even more.
- Jalapeño: Seeded for a gentle kick, leave the seeds in if you like your food to have an attitude.
- Fresh cilantro: Bright, grassy, and irreplaceable, it ties the salsa together with a pop of green.
Instructions
- Mix the Marinade:
- Whisk together olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper in a small bowl until everything is smooth and well combined. The aroma alone will make your mouth water.
- Marinate the Chicken:
- Place the chicken breasts in a resealable bag or shallow dish, pour the marinade over them, and massage it in so every surface is coated. Let them sit for at least 15 minutes, or up to 2 hours in the fridge if you have time.
- Prepare the Salsa:
- Dice the mango, bell pepper, red onion, and jalapeño into small, even pieces, then toss them in a bowl with cilantro, lime juice, and a pinch of salt. Taste it and adjust, the balance should be sweet, tangy, and just a little spicy.
- Preheat the Grill:
- Get your grill to medium-high heat and lightly oil the grates so the chicken doesn't stick. A hot grill gives you those beautiful char marks that make everything taste better.
- Grill the Chicken:
- Remove the chicken from the marinade, shake off any excess, and lay the breasts on the grill. Cook for 6 to 7 minutes per side, flipping only once, until the internal temperature hits 165°F and the juices run clear.
- Rest and Serve:
- Let the chicken rest for 5 minutes so the juices redistribute, then top each breast with a generous spoonful of mango salsa. Serve immediately while everything is warm and vibrant.
Save There was one evening when I made this for my parents and my dad, who usually sticks to steak and potatoes, went back for thirds of the salsa. He said it reminded him of a trip we took to the coast years ago, and suddenly dinner felt like more than just food on a plate.
Serving Suggestions
This chicken is stunning over coconut rice, where the creamy grains soak up the salsa juices, or alongside a simple green salad with avocado and lime vinaigrette. I've also shredded leftovers into warm tortillas with a little sour cream and called it the best taco Tuesday ever.
Storage and Leftovers
Store the grilled chicken and salsa separately in airtight containers in the fridge for up to 3 days. The chicken reheats gently in a skillet or microwave, and the salsa stays bright and fresh if you give it a quick stir before serving.
Make It Your Own
Swap the mango for diced pineapple or papaya if that's what you have, or toss in some black beans and corn to turn the salsa into a hearty side. A drizzle of honey over the chicken just before it comes off the grill adds a sticky, caramelized finish that's hard to resist.
- Try grilling the mango slices for a minute or two to deepen their sweetness and add a smoky note.
- Add a pinch of smoked paprika to the marinade if you want an extra layer of depth.
- Serve with lime wedges on the side so everyone can adjust the brightness to their taste.
Save This recipe has earned its place in my regular rotation because it's proof that simple ingredients, treated with a little care, can turn into something you'll crave all summer long. I hope it brings as much color and joy to your table as it has to mine.
Recipe FAQs
- → How long should the chicken be marinated?
Marinate the chicken for at least 15 minutes to allow flavors to penetrate, but up to 2 hours for a deeper taste.
- → Can I make the mango salsa ahead of time?
Yes, prepare the mango salsa in advance and refrigerate it to let the flavors meld, but consume it within a day for best freshness.
- → What is the best grilling temperature for this dish?
Preheat the grill to medium-high heat, around 400°F, to ensure the chicken cooks evenly and develops a nice char without drying out.
- → Is it necessary to remove jalapeño seeds?
Removing the seeds reduces heat. To add extra spice, leave the seeds intact according to your preference.
- → What are good side dishes to accompany this chicken?
Serve with coconut rice, fresh salad, or light grains to complement the tropical flavors and create a balanced meal.