Honey Lime Chicken Mango (Printable)
Grilled honey lime chicken topped with fresh tropical mango salsa for a bright, zesty summer meal.
# What You Need:
→ For the Chicken
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
→ For the 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, seeded and minced
13 - ¼ cup fresh cilantro, chopped
14 - 2 tablespoons fresh lime juice
15 - Salt, to taste
→ To Serve
16 - Lime wedges
17 - Fresh cilantro leaves
# Directions:
01 - In a bowl, whisk together honey, lime juice, olive oil, garlic, cumin, paprika, salt, and pepper until well combined. Pour the marinade over chicken breasts in a resealable bag or shallow dish, ensuring even coating. Marinate for at least 20 minutes or up to 2 hours in the refrigerator for deeper flavor penetration.
02 - While the chicken marinates, combine diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a medium bowl. Season with salt to taste, toss gently, and chill until ready to serve.
03 - Preheat a grill or grill pan over medium-high heat. Remove chicken from the marinade, allowing excess to drip off. Grill for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
04 - Let the chicken rest for 3 to 5 minutes to allow juices to redistribute. Slice and serve topped with generous spoonfuls of mango salsa. Garnish with lime wedges and fresh cilantro leaves.
# Expert Suggestions:
01 -
- The honey lime marinade does double duty, caramelizing into a gorgeous crust while keeping the chicken ridiculously juicy inside.
- Mango salsa is one of those things that sounds fancy but takes five minutes and makes everything taste like a vacation.
02 -
- If your mangos are underripe, the salsa will taste tart and flat, let them sit on the counter in a paper bag for a day or two until they yield slightly when pressed.
- Do not skip the resting step after grilling, sliced immediately the juices run out and you end up with dry chicken no matter how good the marinade was.
03 -
- Pound the chicken to an even half inch thickness before marinating and every piece cooks perfectly in the same window, no guessing required.
- Brush the grill grates with oil right before adding the chicken and the honey glaze will not stick or tear when you flip.