Honey Lime Chicken Mango Salsa (Printable Version)
Sweet honey lime grilled chicken paired with fresh tropical mango salsa for a bright summer meal.
# Ingredient List:
→ 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
# How to Make:
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 for at least 20 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
02 - While the chicken marinates, combine the diced mango, red bell pepper, red onion, jalapeño, chopped cilantro, and lime juice in a medium bowl. Season with salt to taste, toss gently to incorporate, and chill in the refrigerator until ready to serve.
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 for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
04 - Transfer the grilled chicken to a cutting board and let it 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 fresh cilantro leaves.
# Expert Tips:
01 -
- The honey lime marinade doubles as a glaze, so you get this gorgeous caramelized crust without any extra work.
- Mango salsa comes together in ten minutes and tastes like you spent all day on it.
- It is naturally gluten free and impressive enough for guests but easy enough for a random Tuesday.
02 -
- Do not rush the rest time after grilling because slicing too early sends all those delicious juices running onto the board instead of staying in the meat.
- Underripe mango will taste flat in the salsa so give it a gentle squeeze at the store and look for fruit that yields slightly.
03 -
- Pound the chicken to an even thickness before marinating so every piece finishes cooking at the same time and stays tender.
- Reserve a spoonful of the marinade before adding the chicken and brush it on during the last minute of grilling for extra caramelization.