Save My neighbor handed me a bag of mangoes from her tree one July afternoon, and I had no idea what to do with six of them. I was grilling chicken for dinner anyway, so I chopped one up with whatever I had in the fridge and piled it on top. The sweet juice mingling with the smoky char turned a regular Tuesday into something I still crave. Now I make this anytime I want dinner to feel like a small celebration.
I served this to my in-laws the first time they visited our new place, and my father-in-law, who usually just nods politely at my cooking, asked for seconds. My mother-in-law wrote down the recipe on a napkin before they left. I think the salsa won them over, all that color and tang cutting through the richness of the grilled meat. It felt good to feed people something that made them smile.
Ingredients
- Boneless, skinless chicken breasts: Choose breasts that are roughly the same size so they cook evenly, and pound them gently if one side is much thicker.
- Olive oil: This helps the marinade cling to the chicken and keeps it from sticking to the grill.
- Lime juice: Fresh lime juice is sharper and brighter than bottled, and it tenderizes the meat just enough.
- Chili powder: Use a blend you like, as some are smokier and some are spicier.
- Garlic powder and ground cumin: These add warmth without overpowering the tropical flavors.
- Ripe mango: A ripe mango should smell sweet at the stem end and give slightly when pressed.
- Red bell pepper: This adds crunch and a hint of sweetness to balance the acidity.
- Red onion: Soak the chopped onion in cold water for a few minutes if the sharpness bothers you.
- Jalapeño: Seeding it keeps the heat gentle, but leave the seeds if you like a kick.
- Fresh cilantro: Some people hate it, so skip it if your crowd does, but it really ties the salsa together.
Instructions
- Make the marinade:
- Whisk together the olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper in a small bowl until smooth. The spices should dissolve into the liquid without clumping.
- Marinate the chicken:
- Place the chicken breasts in a resealable bag or shallow dish, pour the marinade over them, and turn to coat every surface. Fifteen minutes is enough if you are in a hurry, but two hours in the fridge lets the flavors soak in deeper.
- Prepare the mango salsa:
- Combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Stir gently so the mango does not turn to mush, then cover and refrigerate until you are ready to serve.
- Preheat and oil the grill:
- Heat your grill to medium-high and lightly oil the grates with a paper towel dipped in oil. This prevents the chicken from tearing when you flip it.
- Grill the chicken:
- Remove the chicken from the marinade, letting excess drip off, and place it on the hot grill. Cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the juices run clear.
- Rest and top:
- Let the chicken rest for 5 minutes so the juices settle, then spoon the mango salsa generously over each breast. Garnish with extra cilantro if you like.
Save One evening I made this for a backyard dinner with friends, and we sat outside until the fireflies came out. The salsa dripped onto our plates and mixed with the grill marks, and someone said it tasted like vacation. I realized then that food does not have to be complicated to feel special, it just has to taste alive.
Storing and Reheating
Leftover chicken keeps well in the fridge for up to three days, but store the salsa separately so it does not make the meat soggy. Reheat the chicken gently in a skillet over low heat or in the microwave, and add fresh salsa just before serving. The salsa itself tastes even better the next day after the flavors have married.
Serving Suggestions
I like to serve this with coconut rice or a simple green salad dressed with lime and olive oil. Sometimes I throw together quick black beans with cumin and garlic, or just slice up avocado and call it done. A crisp Sauvignon Blanc or a cold lager works beautifully alongside, though iced hibiscus tea is just as good if you want something alcohol-free.
Customizing the Recipe
You can swap the mango for pineapple or papaya if that is what you have, and the salsa will still taste tropical and bright. If you do not have a grill, a grill pan on the stove works fine, or you can bake the chicken at 400°F for about 20 minutes. Some people like to add diced avocado to the salsa, which makes it creamier and richer.
- Try adding a pinch of smoked paprika to the marinade for deeper flavor.
- Toss in some diced cucumber to the salsa for extra crunch.
- Drizzle everything with a little honey if you want a touch of sweetness.
Save This dish reminds me that cooking does not have to be precious or perfect to be memorable. Make it your own, taste as you go, and do not worry if the salsa looks messy on the plate.
Common Recipe Questions
- → How do I keep the chicken juicy while grilling?
Marinating the chicken with lime juice and olive oil helps retain moisture. Grill over medium-high heat and avoid overcooking to ensure it stays tender.
- → Can I adjust the heat level in the salsa?
Yes, leaving jalapeño seeds increases spiciness, while removing them tempers the heat for a milder salsa.
- → What can I substitute for mango in the salsa?
Pineapple or papaya are great alternatives that maintain the tropical sweetness and texture of the salsa.
- → How long should the chicken marinate?
Marinate for at least 15 minutes to absorb flavors, or up to 2 hours in the refrigerator for a deeper taste.
- → What sides complement this dish well?
This chicken pairs excellently with coconut rice, fresh salads, and light beverages like Sauvignon Blanc or a crisp lager.