This Honey Lime Grilled chicken with Mango Salsa offers a delicious blend of sweet, tangy, and smoky flavors, making it perfect for summer dinners or gatherings.
The honey lime marinade keeps the chicken juicy and flavorful, while the fresh mango salsa adds a refreshing tropical touch.
This recipe is straightforward, requiring simple ingredients and minimal prep time for a quick yet impressive meal.
Why You’ll Love This Recipe
- Honey and lime in the marinade balance sweetness and acidity, which tenderizes the chicken and adds depth of flavor.
- Grilling the chicken imparts a smoky char that complements the sweet and fresh mango salsa perfectly.
- The mango salsa combines crunchy vegetables and herbs with juicy mango, adding texture and brightness to the dish.
Honey Lime Grilled Chicken with Mango Salsa
This recipe features juicy grilled chicken breasts glazed with a honey lime marinade served alongside a fresh, vibrant mango salsa. Perfect for a refreshing summer meal.
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tablespoons honey
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 ripe mango, peeled, pitted, and diced
- 1/2 small red bell pepper, finely chopped
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- Salt to taste
Instructions
- Prepare the Honey Lime Marinade In a small bowl, whisk together honey, fresh lime juice, olive oil, ground cumin, smoked paprika, salt, and black pepper until well combined.
- Marinate the Chicken Place chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Refrigerate for at least 30 minutes, up to 2 hours.
- Prepare the Mango Salsa While the chicken marinates, combine diced mango, red bell pepper, red onion, jalapeño (if using), cilantro, fresh lime juice, and a pinch of salt in a medium bowl. Stir gently, cover, and refrigerate until serving.
- Grill the Chicken Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and discard any leftover marinade. Grill chicken for 6 to 7 minutes per side or until internal temperature reaches 165°F (74°C) measured with a meat thermometer.
- Rest and Serve Remove chicken from grill and let rest for 5 minutes before slicing. Serve topped with fresh mango salsa.
Helpful Tips
- Use a meat thermometer to ensure chicken is fully cooked to 165°F (74°C) for safety and juiciness.
- If you don't have a grill, you can cook the chicken in a grill pan or skillet over medium-high heat.
- For extra flavor, allow the chicken to marinate for up to 2 hours but avoid going longer to prevent the acid from breaking down the chicken too much.
- Adjust the jalapeño amount in the salsa to your desired spice level or omit for no heat.
Storage and Make-Ahead
Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days.
Keep mango salsa in a separate airtight container refrigerated and consume within 2 days for best freshness.
Reheat chicken thoroughly before eating, or enjoy cold in salads or wraps.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used. They may require a slightly longer cooking time and offer a juicier result.
How do I know when the chicken is done grilling?
Use a meat thermometer to check that the internal temperature has reached 165°F (74°C) at the thickest part.
Can I prepare the mango salsa in advance?
Yes, you can make the mango salsa up to a day ahead and keep it refrigerated in an airtight container.
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