Honey Lime Chicken with Mango (Printable)
Grilled honey lime chicken topped with fresh tropical mango salsa, perfect for summer gatherings.
# What You'll Need:
→ Chicken Marinade
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 - ½ teaspoon paprika
08 - Salt and black pepper, to taste
→ Mango Salsa
09 - 2 ripe mangos, diced
10 - 1 small red bell pepper, finely chopped
11 - ¼ cup red onion, finely chopped
12 - 1 jalapeño, seeded and minced
13 - ¼ cup fresh cilantro, chopped
14 - 2 tablespoons fresh lime juice
15 - Salt, to taste
→ For Serving
16 - Lime wedges
17 - Fresh cilantro leaves
# Directions:
01 - In a mixing bowl, whisk together the honey, lime juice, olive oil, minced garlic, cumin, paprika, salt, and black pepper until well combined.
02 - Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring even coating. Seal and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor penetration.
03 - While the chicken marinates, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a medium bowl. Season with salt to taste, toss gently, and refrigerate until ready to serve.
04 - Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Grill for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
05 - Transfer the grilled chicken to a cutting board and let rest for 3 to 5 minutes. Slice against the grain and arrange on plates. Top generously with the chilled mango salsa and garnish with lime wedges and fresh cilantro leaves.
# Expert Tips:
01 -
- The honey lime marinade works in just twenty minutes, so you never have to plan a day ahead like with most grilled chicken recipes.
- The mango salsa doubles as a chip dip the next day, assuming you have any left over.
02 -
- Do not marinate longer than two hours because the lime juice will start breaking down the chicken and you will end up with a mushy texture no one enjoys.
- Let the salsa chill for at least fifteen minutes before serving because the flavors need time to marry and the contrast of cold salsa against hot chicken is part of what makes this dish sing.
03 -
- Reserve two tablespoons of the marinade before adding the chicken and brush it on during the last minute of grilling for an extra layer of caramelized flavor that will make people ask what your secret is.
- Dice the mango slightly larger than you think you should because it will break down a little in the lime juice and you want distinct chunks, not a fruity paste.