Honey Lime Chicken Mango Salsa (Printable)
Grilled honey lime chicken paired with fresh, tropical mango salsa for a bright and satisfying summer 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 pepper, 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:
01 - In a mixing bowl, whisk together the honey, lime juice, olive oil, minced garlic, ground cumin, paprika, salt, and black pepper until well combined. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring even coating. Refrigerate for at least 20 minutes, or up to 2 hours for more pronounced flavor.
02 - While the chicken marinates, combine the diced mango, red bell pepper, red onion, minced jalapeño, chopped cilantro, and lime juice in a medium bowl. Season with salt to taste, toss gently, and refrigerate until ready to serve.
03 - Preheat a grill or grill pan over medium-high heat. Remove the 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 it rest for 3 to 5 minutes. Slice against the grain and arrange on plates. Spoon a generous portion of mango salsa over each serving. Garnish with lime wedges and fresh cilantro leaves.
# Expert Tips:
01 -
- The honey lime marinade does double duty, caramelizing into a gorgeous crust while keeping the chicken incredibly moist inside.
- The mango salsa is so good you will want to eat it with a spoon straight from the bowl before the chicken is even done.
02 -
- If you marinate the chicken longer than two hours the lime juice will start breaking down the proteins and you will end up with mushy meat instead of tender meat.
- Letting the salsa chill for at least fifteen minutes before serving makes a noticeable difference because the salt draws out the mango juices and creates its own light dressing.
03 -
- Reserve two tablespoons of the marinade before adding the raw chicken and brush it on during the last minute of grilling for an extra layer of lacquered flavor.
- Dice the mango slightly larger than you think you should because it breaks down a bit as the salsa sits and you want those juicy chunks to remain intact.