Honey Lime Chicken Mango (Printable Version)
Grilled honey lime chicken paired with a refreshing mango salsa for a vibrant tropical-inspired meal.
# What You’ll Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons honey
03 - 3 tablespoons freshly squeezed lime juice (about 2 limes)
04 - 2 tablespoons olive oil
05 - 2 cloves garlic, minced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - Zest of 1 lime
→ Mango Salsa
11 - 2 ripe mangoes, diced
12 - 1 small red bell pepper, diced
13 - 1/4 cup red onion, finely chopped
14 - 1 jalapeño, seeded and minced (optional)
15 - 1/4 cup fresh cilantro, chopped
16 - Juice of 1 lime
17 - 1/4 teaspoon salt
# Directions:
01 - In a mixing bowl, whisk together the honey, lime juice, olive oil, minced garlic, cumin, chili powder, salt, black pepper, and lime zest until well combined.
02 - Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator for more pronounced flavor.
03 - While the chicken marinates, combine the diced mangoes, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and salt in a medium bowl. Toss gently, adjust seasoning to taste, and refrigerate until ready to serve.
04 - Preheat an outdoor grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Grill for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is nicely charred. Transfer to a plate and let rest for 5 minutes before slicing.
06 - Slice the rested chicken and arrange on plates. Spoon the mango salsa generously over the top and serve immediately.
# Quick Tips:
01 -
- The honey lime marinade does double duty, caramelizing on the grill while keeping the chicken incredibly moist inside.
- Mango salsa takes five minutes to throw together and makes you look like you tried way harder than you did.
02 -
- If you marinate the chicken longer than two hours the lime juice will start breaking down the meat and you will end up with a mushy texture.
- Dicing the mango while it is too firm leaves you with chunks that never soften in the salsa, so patience at the grocery store pays off.
03 -
- Pat the chicken dry before adding it to the marinade so the liquid actually clings to the meat instead of sliding off a wet surface.
- Reserve a spoonful of the marinade before it touches raw chicken and brush it on during grilling for an extra layer of glazed flavor.