Honey Lime Chicken Mango Salsa (Printable view)
Tender honey lime grilled chicken paired with fresh, tropical mango salsa for a bright summer meal.
# What You'll Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons honey
03 - 2 tablespoons fresh lime juice
04 - 1 tablespoon olive oil
05 - 2 cloves garlic, minced
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon paprika
08 - Salt and black pepper, to taste
→ For the Mango Salsa
09 - 2 ripe mangos, diced
10 - 1 small red bell pepper, finely chopped
11 - 1/4 cup red onion, finely chopped
12 - 1 jalapeño, seeded and minced
13 - 1/4 cup fresh cilantro, chopped
14 - 2 tablespoons fresh lime juice
15 - Salt, to taste
→ To Serve
16 - Lime wedges
17 - Fresh cilantro leaves
# Steps:
01 - In a mixing bowl, whisk together the honey, lime juice, olive oil, minced garlic, ground cumin, paprika, salt, and black pepper until well combined. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring even coating. Marinate for at least 20 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
02 - While the chicken marinates, combine the diced mango, finely chopped red bell pepper, red onion, minced jalapeño, chopped cilantro, and lime juice in a medium bowl. Season with salt to taste, toss gently to combine, and chill in the refrigerator until ready to serve.
03 - Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
04 - Transfer the grilled chicken to a cutting board and let it rest for 3 to 5 minutes to allow the juices to redistribute. Slice the chicken and arrange on plates. Top generously with the chilled mango salsa and garnish with lime wedges and fresh cilantro leaves.
# Expert Advice:
01 -
- The honey lime combination caramelizes on the grill in a way that makes people close their eyes when they take the first bite.
- Mango salsa comes together in five minutes and tastes like something you would pay sixteen dollars for at a beachside cafe.
- Everything is gluten free without trying to be, which means nobody at the table has to ask questions.
02 -
- Marinating longer than two hours in lime juice will start to break down the chicken texture and make it mushy rather than tender.
- The salsa is best eaten the day it is made because the mango releases water overnight and turns the mixture soupy.
03 -
- Let the chicken come to room temperature for fifteen minutes before grilling so it cooks evenly from edge to center instead of cold center to burnt outside.
- Dry the marinated chicken with a paper towel before it hits the grill and you will get a dramatically better sear with those beautiful crosshatch marks.