Honey Lime Chicken Mango Salsa (Printable Format)
Grilled honey lime chicken topped with fresh tropical mango salsa, perfect for summer dinners.
# 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
→ For Serving
16 - Lime wedges
17 - Fresh cilantro leaves
# How-To Steps:
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, red bell pepper, red onion, minced jalapeño, chopped 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 a grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken 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 retain juices. Slice each breast against the grain and arrange on plates. Spoon a generous portion of mango salsa over each serving and garnish with lime wedges and fresh cilantro leaves.
# Expert Suggestions:
01 -
- The honey lime marinade does double duty by caramelizing on the grill while keeping the chicken impossibly juicy inside.
- Mango salsa brings a tropical brightness that makes this feel like a vacation on a plate, no passport required.
02 -
- If you marinate longer than two hours the lime juice will start breaking down the chicken fibers and you will end up with a mushy texture nobody wants.
- Dicing the mango while it is slightly chilled makes cleaner cuts and prevents the fruit from turning to mush in the salsa.
03 -
- Let the chicken sit at room temperature for ten minutes before grilling so it cooks evenly instead of being cold in the center.
- The salsa tastes even better after resting for thirty minutes, giving the lime juice time to meld all the flavors into something greater than the sum of its parts.