Honey Lime Chicken Mango Salsa (Printable)
Juicy honey lime grilled chicken topped with fresh tropical mango salsa for a bright summer meal.
# What You'll 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 pepper, seeded and minced
13 - ¼ cup fresh cilantro, chopped
14 - 2 tablespoons fresh lime juice
15 - Salt, to taste
→ For Serving
16 - Lime wedges
17 - Fresh cilantro leaves
# Directions:
01 - In a mixing bowl, whisk together the honey, lime juice, olive oil, minced garlic, ground cumin, paprika, salt, and black pepper until well combined. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring even coating. Marinate at room temperature for at least 20 minutes, or refrigerate for up to 2 hours for more pronounced flavor.
02 - While the chicken marinates, combine the diced mango, chopped red bell pepper, red onion, minced jalapeño, cilantro, and lime juice in a medium bowl. Season with salt to taste and toss gently to combine. Cover and refrigerate until ready to serve to allow the flavors to meld.
03 - Preheat an outdoor grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken breasts for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and juices run clear when pierced.
04 - Transfer the grilled chicken to a cutting board and let rest for 3 to 5 minutes to allow the juices to redistribute. Slice the chicken diagonally and arrange on plates. Top generously with the mango salsa and garnish with lime wedges and additional cilantro leaves as desired.
# Expert Tips:
01 -
- The marinade doubles as a glaze so you get deep flavor without extra work.
- That mango salsa is so good you will want to eat it with a spoon straight from the bowl.
- Everything comes together in forty minutes and most of that is hands off marinating time.
02 -
- Do not skip the resting step because slicing too early lets all the juices run out onto the plate.
- If your mangos are underripe the salsa will taste flat so give them a day on the counter to soften.
03 -
- Pat the chicken dry before grilling so you get a real sear instead of steaming.
- Make a double batch of salsa because it disappears fast and pairs with almost anything.