Save to Pinterest One summer evening, a friend arrived at my door with a bag of perfect mangoes from the farmer's market, insisting we do something special with them. I had chicken thawing on the counter and lime juice in the fridge, so we improvised—mixing a quick marinade while the grill warmed up. The result was such a bright, unexpected collision of smoke and tropical sweetness that I've made it countless times since, always thinking of that spontaneous dinner.
I cooked this for my sister's birthday potluck one June, and someone asked for the recipe before they'd even finished eating. Her daughter, who normally picks at everything, went back for seconds—that's when I knew this was keeper material.
Ingredients
- Chicken breasts (4 boneless, skinless): Thick, even breasts grill faster and stay juicier—pound them to consistent thickness if they're uneven.
- Olive oil (2 tbsp): Good quality oil carries the flavor of the marinade right into the meat.
- Lime juice (2 tbsp for marinade, 2 tbsp for salsa): Fresh lime is non-negotiable here; bottled tastes tinny against the mango.
- Chili powder, garlic powder, cumin (1 tsp, 1/2 tsp, 1/2 tsp): These spices wake up the chicken without overpowering the delicate salsa.
- Salt and black pepper (1/2 tsp plus 1/4 tsp): Season boldly—the chicken needs to stand up to fruit and heat.
- Mango (1 large, ripe): Ripe but still firm; overripe mango becomes mush on the warm chicken.
- Red bell pepper (1/2): Adds crunch and sweetness that balances the jalapeño heat.
- Red onion (1/4, finely chopped): The sharpness cuts through the richness of the grilled chicken.
- Jalapeño (1 small, seeded and minced): Seeding keeps it approachable, but leave the seeds in if you like real fire.
- Fresh cilantro (2 tbsp, chopped): The herb that makes you taste the tropics.
Instructions
- Mix your marinade:
- Whisk olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper together until the spices dissolve into the oil. Taste it—it should make your mouth water a little.
- Coat the chicken:
- Tumble your chicken breasts into a bag or shallow dish and pour the marinade over them, making sure every surface gets coated. Even 15 minutes makes a difference, but if you have time, let them sit for a couple hours in the fridge.
- Build your salsa:
- While the chicken marinates, toss together the diced mango, bell pepper, onion, jalapeño, cilantro, lime juice, and salt in a bowl. Refrigerate it so the flavors meld and everything stays cool and crisp.
- Heat the grill:
- Get your grill to medium-high and oil the grates well so nothing sticks. You want it hot enough that a drop of water sizzles on contact.
- Grill the chicken:
- Place each breast on the grill and resist the urge to move it around—let it sit for 6 to 7 minutes per side until the internal temperature hits 165°F and the juices run clear. You'll know it's done when the meat feels firm but still gives slightly when pressed.
- Rest and top:
- Let each breast rest for 5 minutes so the juices redistribute, then crown each one with a generous spoonful of that cold, bright salsa. The contrast between warm chicken and cool fruit is where the magic happens.
- Serve:
- Plate it up immediately with extra cilantro scattered over the top if you're feeling fancy.
Save to Pinterest There's a moment when you set that first piece of grilled chicken on a plate and spoon that cool, vibrant salsa over the top—the steam rises and mingles with the smell of mango and cilantro—and suddenly dinner feels intentional. It became my go-to dish for anyone who needed reminding that eating well doesn't have to be complicated.
Timing and Make-Ahead
The salsa is actually better made a few hours ahead so the flavors get to know each other, but don't add the cilantro until right before you serve it or it'll darken and lose its brightness. The marinade can go on the chicken in the morning, and you'll just grill it at dinner—this is restaurant-level convenience without the fuss.
The Grilling Part
The grill is your best friend here, but if you don't have one, a hot cast-iron skillet or grill pan works beautifully—you'll get the same golden crust and the same tender interior. The key is heat and patience: don't flip constantly, don't press down on the chicken (that squeezes out the moisture), and trust the timing.
Flavor Swaps and Serving Ideas
This dish is forgiving and loves improvisation—I've swapped pineapple or papaya for mango depending on what looked best at the market, and it's never let me down. Serve it alongside coconut rice to soak up the salsa, or over a bright green salad if you want something lighter. A cold Sauvignon Blanc or light lager is the perfect drink alongside it, but honestly, cold water and good company are enough.
- Fresh herbs like mint or basil can replace or complement the cilantro depending on your mood.
- If the salsa feels too sweet, add a splash more lime juice and a pinch more salt.
- Grill some lime halves on the side to squeeze over everything at the table.
Save to Pinterest This chicken has become the thing I reach for when I want to feel like I've traveled somewhere without leaving my backyard. It's warm, it's alive with flavor, and it reminds you why grilling season feels like the best time of year.
Recipe Q&A
- → How do you prevent the chicken from drying out on the grill?
Marinating the chicken beforehand helps retain moisture and adds flavor. Grill over medium-high heat and avoid flipping too often to cook evenly without drying.
- → Can I make the salsa less spicy?
Yes, removing the jalapeño seeds or reducing the amount used will decrease the heat for a milder salsa.
- → What are good side dishes to serve with this meal?
Coconut rice, fresh salads, or grilled vegetables complement the flavors and balance the tropical notes.
- → Is it necessary to refrigerate the salsa before serving?
Refrigerating the salsa allows the flavors to meld, enhancing freshness, but it can be served immediately if preferred.
- → Can I substitute the mango with other fruits?
Pineapple or papaya are excellent tropical substitutes that maintain the bright, sweet flavor profile.