Grilled Mango Lime Chicken (Printable Version)
Tropical grilled chicken marinated in fresh mango and lime for a juicy, zesty summer meal.
# What You’ll Need:
→ Poultry
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
→ Marinade
02 - 1 large ripe mango, peeled and diced
03 - 1/4 cup freshly squeezed lime juice (about 2 limes)
04 - 2 tablespoons olive oil
05 - 2 tablespoons honey
06 - 2 cloves garlic, minced
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon chili flakes (optional)
→ Garnish
12 - Fresh cilantro, chopped
13 - Lime wedges
# Directions:
01 - Combine mango, lime juice, olive oil, honey, garlic, cumin, smoked paprika, salt, black pepper, and chili flakes in a blender or food processor. Blend until completely smooth and creamy.
02 - Measure out 1/4 cup of the blended marinade and transfer to a separate small bowl. Cover and set aside for basting during grilling.
03 - Place chicken breasts in a large resealable plastic bag or shallow glass dish. Pour the remaining marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, up to 8 hours for deeper flavor penetration.
04 - Prepare grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grates with a high-heat oil or paper towel to prevent sticking.
05 - Take chicken out of the refrigerator and remove from the marinade. Allow excess liquid to drip off each piece. Discard the used marinade safely.
06 - Place chicken on the preheated grill. Cook for 6 to 8 minutes per side, brushing occasionally with the reserved marinade. Continue until chicken reaches an internal temperature of 165°F and juices run clear when pierced.
07 - Transfer grilled chicken to a clean serving plate. Tent loosely with aluminum foil and allow to rest for 5 minutes, which helps redistribute juices throughout the meat.
08 - Sprinkle chopped fresh cilantro over the rested chicken. Arrange lime wedges alongside for squeezing. Serve immediately while hot.
# Quick Tips:
01 -
- The marinade does double duty as a basting sauce, building layers of flavor that keep the chicken incredibly moist
- It hits that perfect balance between sweet and tangy that makes everyone ask for seconds
02 -
- Always discard the marinade that raw chicken soaked in, never reuse it for anything else
- Letting the chicken rest after grilling is what keeps it juicy instead of dry
03 -
- Make extra marinade and use it on shrimp or pork chops for a totally different meal
- If your mango is not quite ripe enough, add an extra teaspoon of honey to compensate