Honey Lime Chicken with Mango Salsa (Printable Version)
Sweet and tangy grilled chicken with fresh mango salsa for a perfect summer dinner.
# What You Need:
→ For the Honey Lime Chicken
01 - 4 boneless, skinless chicken breasts
02 - 3 tbsp honey
03 - 2 tbsp olive oil
04 - Zest and juice of 2 limes
05 - 2 garlic cloves, minced
06 - 1 tsp chili powder
07 - 1 tsp salt
08 - 1/2 tsp black pepper
→ For the Mango Salsa
09 - 2 ripe mangoes, peeled, pitted, and diced
10 - 1 small red onion, finely chopped
11 - 1 red bell pepper, diced
12 - 1/2 jalapeño, seeded and minced (optional)
13 - 1/4 cup fresh cilantro, chopped
14 - Juice of 1 lime
15 - Salt and pepper, to taste
→ Garnish
16 - Lime wedges
17 - Additional cilantro (optional)
# How-To:
01 - In a medium bowl, whisk together honey, olive oil, lime zest, lime juice, garlic, chili powder, salt, and pepper until well combined.
02 - Place chicken breasts in a resealable plastic bag or shallow dish. Pour marinade over the chicken, ensuring all pieces are well coated. Marinate in the refrigerator for at least 30 minutes, up to 4 hours for deeper flavor.
03 - Combine mango, red onion, bell pepper, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. Toss gently and refrigerate until ready to serve.
04 - Preheat grill or grill pan over medium-high heat.
05 - Remove chicken from marinade and discard excess marinade. Grill chicken for 6-7 minutes per side, or until cooked through and juices run clear. Internal temperature should reach 165°F.
06 - Transfer chicken to a plate and let rest for 5 minutes to allow juices to redistribute.
07 - Top each chicken breast with generous spoonfuls of mango salsa. Garnish with lime wedges and extra cilantro if desired. Serve immediately.
# Expert Hints:
01 -
- The marinade transforms ordinary chicken into something restaurant-worthy with minimal effort
- That sweet and spicy mango salsa works on everything from tacos to grilled fish
02 -
- Dont skip resting the chicken—those juices need time to redistribute or youll end up with dry meat
- The salsa can be made a day ahead and actually tastes better after those flavors hang out together
03 -
- Pat the chicken completely dry before marinating for better sear marks
- Let the salsa sit at room temperature for 15 minutes before serving to wake up the flavors