Grilled Mango Salsa Chicken (Print View)

Tender grilled chicken paired with a refreshing mango salsa, perfect for light and vibrant warm-weather dining.

# Ingredient List:

→ 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 - In a small bowl, whisk olive oil, lime juice, chili powder, garlic powder, ground cumin, salt, and black pepper together.
02 - Place chicken breasts in a resealable bag or shallow dish, pour marinade over, and ensure all surfaces are coated. Refrigerate for at least 15 minutes or up to 2 hours.
03 - Combine diced mango, red bell pepper, red onion, minced jalapeño, chopped cilantro, lime juice, and salt in a medium bowl. Mix thoroughly and chill 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 per side, until internal temperature reaches 165°F (74°C) and juices run clear.
06 - Allow grilled chicken to rest for 5 minutes, then top each breast with a generous spoonful of prepared mango salsa.
07 - Serve immediately, optionally garnished with additional cilantro.

# Expert Tips:

01 -
  • It feels like a restaurant dish but comes together in 40 minutes flat.
  • The mango salsa is so addictive you'll find yourself making extra just to sneak spoonfuls.
  • One chicken breast feeds you a meal that tastes like a vacation.
02 -
  • Let the chicken rest after grilling—cutting into it right away releases all those juices you worked to keep inside.
  • Don't prep the mango salsa more than an hour ahead or it gets watery and the cilantro darkens.
  • Your grill temperature matters; too low and the chicken steams instead of sears.
03 -
  • Always bring chicken to room temperature before grilling so it cooks evenly throughout.
  • If your mangoes aren't quite ripe enough, let them sit in a paper bag on the counter for a day—they'll sweeten up and the salsa will taste so much better.
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