Honey Lime Chicken With Mango Salsa (Printable)
Grilled honey lime chicken topped with fresh mango salsa. Bright, tropical flavors in an easy gluten-free dinner.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons honey
03 - 3 tablespoons freshly squeezed lime juice (about 2 limes)
04 - 2 tablespoons olive oil
05 - 2 cloves garlic, minced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - Zest of 1 lime
→ Mango Salsa
11 - 2 ripe mangoes, diced
12 - 1 small red bell pepper, diced
13 - 1/4 cup red onion, finely chopped
14 - 1 jalapeño, seeded and minced (optional)
15 - 1/4 cup fresh cilantro, chopped
16 - Juice of 1 lime
17 - 1/4 teaspoon salt
# Steps:
01 - In a mixing bowl, whisk together the honey, lime juice, olive oil, minced garlic, cumin, chili powder, salt, black pepper, and lime zest until well combined.
02 - Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Marinate for at least 20 minutes at room temperature, or up to 2 hours refrigerated for more pronounced flavor.
03 - While the chicken marinates, combine the diced mangoes, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Toss gently, adjust seasoning to taste, and refrigerate until ready to serve.
04 - Preheat an outdoor grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Grill for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior develops a golden char. Transfer to a plate and rest for 5 minutes before slicing.
06 - Slice the rested chicken and arrange on plates. Spoon the mango salsa generously over the top and serve immediately.
# Expert Hints:
01 -
- The marinade doubles as a glaze so nothing goes to waste and cleanup is minimal.
- Mango salsa is addictive enough that you will start putting it on everything from tacos to scrambled eggs.
02 -
- Do not rush the resting step because sliced too early the chicken will bleed juice and dry out before it reaches the plate.
- Underripe mangoes will make a sad salsa so if you cannot find good ones use frozen mango chunks thawed and drained as a backup.
03 -
- Reserve two tablespoons of marinade before adding the chicken and brush it on during the last minute of grilling for an extra sticky caramelized finish.
- Let the mango salsa sit for at least 15 minutes before serving because the salt draws out the mango juices and creates its own light dressing.