Grilled Mango Salsa Chicken (Printer-friendly)

Tender grilled chicken breasts topped with fresh mango salsa bursting with tropical flavors.

# What You'll Need:

→ 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 - Combine olive oil, lime juice, chili powder, garlic powder, cumin, salt, and black pepper in a small bowl. Whisk until smooth.
02 - Place chicken breasts in a resealable bag or shallow dish and pour marinade over. Ensure all sides are coated. Refrigerate for at least 15 minutes up to 2 hours.
03 - In a medium bowl, mix mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Stir well 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 on each side, or until internal temperature reaches 165°F and juices run clear.
06 - Allow chicken to rest for 5 minutes, then top each breast with mango salsa. Garnish with additional cilantro if desired and serve immediately.

# Expert Advice:

01 -
  • The mango salsa adds a burst of sweetness that cuts through the smoky spice beautifully.
  • It comes together fast enough for a weeknight but feels impressive enough for company.
  • Leftovers taste even better the next day tucked into tacos or over greens.
02 -
  • Don't skip the resting step after grilling, cutting into the chicken too soon lets all the moisture escape and you end up with dry meat.
  • If your mango isn't quite ripe, a squeeze of extra lime juice and a tiny pinch of sugar will balance it out.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook at the same rate and stay juicy all the way through.
  • Make the salsa a few hours ahead and let it chill, the flavors meld together and taste even brighter when it's time to serve.
Return