Grilled Mango Salsa Chicken (Printable Version)

Tender grilled chicken enhanced with a fresh, vibrant mango salsa—ideal for summer gatherings.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lime juice
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper

→ Mango Salsa

09 - 1 large ripe mango, peeled and diced
10 - 1/2 red bell pepper, diced
11 - 1/4 red onion, finely chopped
12 - 1 small jalapeño, seeded and minced
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 tablespoons fresh lime juice
15 - 1/4 teaspoon salt

# Steps:

01 - Whisk together olive oil, lime juice, chili powder, garlic powder, cumin, salt, and black pepper in a small bowl.
02 - Place chicken breasts in a resealable bag or shallow dish, pour marinade over, and ensure all sides are coated. Refrigerate for at least 15 minutes or up to 2 hours.
03 - Combine diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Mix thoroughly and refrigerate until serving.
04 - Heat grill or grill pan to medium-high and lightly oil the grates to prevent sticking.
05 - Remove chicken from marinade and grill for 6 to 7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear.
06 - Allow grilled chicken to rest for 5 minutes, then top each breast with a generous spoonful of mango salsa and serve garnished with extra cilantro if desired.

# Expert Advice:

01 -
  • The mango salsa tastes bright and alive, like summer in a bowl.
  • Everything comes together in under an hour, and most of that is just waiting.
  • It looks impressive enough for company but easy enough for a weeknight.
  • The marinade keeps the chicken juicy even if you accidentally overcook it a little.
02 -
  • Do not skip resting the chicken, or all the juice will run out onto your cutting board instead of staying in the meat.
  • Make sure your grill is fully preheated before adding the chicken, or it will stick and tear.
  • Taste the salsa before serving and add more lime or salt if it feels flat.
03 -
  • Use a meat thermometer instead of guessing, and you will never serve dry chicken again.
  • Let the salsa sit for at least 10 minutes before serving so the flavors have time to come together.
  • If your mango is not quite ripe, leave it on the counter for a day or two until it smells sweet.
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