Honey Lime Chicken with Mango (Printable Version)
Grilled honey-lime chicken topped with a vibrant mango salsa for a bright, tropical main that's quick and gluten-free.
# Ingredient List:
→ Chicken Marinade
01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons honey
03 - 2 tablespoons olive oil
04 - Zest and juice of 2 limes
05 - 2 cloves garlic, minced
06 - 1 teaspoon salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 1 teaspoon ground cumin
→ Mango Salsa
09 - 2 ripe mangoes, diced
10 - 1 small red onion, finely chopped
11 - 1 red bell pepper, diced
12 - 1 jalapeño, seeded and finely chopped
13 - Juice of 1 lime
14 - 1/4 cup fresh cilantro, chopped
15 - Salt, to taste
16 - Black pepper, to taste
→ To Serve
17 - Lime wedges
18 - Fresh cilantro leaves
# How to Make:
01 - In a mixing bowl, whisk together honey, olive oil, lime zest, lime juice, minced garlic, salt, ground black pepper, and ground cumin until well combined.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken and turn to ensure even coating. Refrigerate and marinate for a minimum of 20 minutes and up to 4 hours.
03 - While the chicken marinates, combine diced mangoes, red onion, red bell pepper, jalapeño, lime juice, and chopped cilantro in a medium bowl. Season with salt and pepper to taste, toss gently, and set aside.
04 - Preheat a grill or grill pan to medium-high heat.
05 - Remove chicken breasts from marinade, discarding excess. Grill chicken for 6 to 7 minutes per side until thoroughly cooked and juices run clear, reaching an internal temperature of 165°F (74°C).
06 - Transfer grilled chicken to a plate and allow it to rest for 5 minutes before serving.
07 - Slice or serve whole chicken breasts, topping each generously with mango salsa. Garnish with lime wedges and extra cilantro leaves.
# Expert Tips:
01 -
- You get the kind of sweet-salty contrast that makes you sneak seconds when no one's watching.
- The juicy chicken and bright salsa only need basic prep—so you end up with flavor fireworks and barely any mess.
02 -
- If your mangoes are too ripe, the salsa will go mushy fast—find ones that yield a little to pressure but still hold their shape.
- I once forgot to zest the limes before juicing: always zest first, then juice, or you’ll end up wrestling slippery fruit and losing out on flavor.
03 -
- A hot grill gives the chicken gorgeous char marks—but brush the grates with oil so nothing sticks.
- Let the salsa chill at least 20 minutes before serving so the flavors meld and mellow.