Honey Lime Chicken With Mango Salsa (Printable)
Grilled honey lime chicken paired with a refreshing mango salsa for a bright, tropical dinner.
# What You’ll 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
# How-to 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 fully combined.
02 - Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring even coating. Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator for more pronounced flavor.
03 - While the chicken marinates, combine the diced mangoes, red bell pepper, red onion, jalapeño (if using), 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 has a well-developed char. Transfer to a plate and let rest for 5 minutes before slicing.
06 - Slice the chicken and arrange on plates. Spoon the mango salsa generously over the top and serve immediately.
# Expert Advice:
01 -
- The marinade does all the heavy lifting so you barely have to think once the grill is on.
- That sweet and smoky char on the chicken paired with the cool salsa is the kind of contrast that makes people close their eyes when they eat.
02 -
- Do not marinate longer than 2 hours or the lime juice will start to break down the chicken and give it a weird mushy texture.
- Letting the chicken rest is not optional because slicing too early sends all those juices straight onto your cutting board instead of into the meat.
03 -
- Pound the chicken to an even thickness before marinating so every piece finishes cooking at the same time instead of some drying out while others are still pink.
- Make the salsa a few hours ahead and the flavors will meld into something far more complex than when you first mixed it.