Honey Lime Chicken Mango (Printable)
Grilled honey lime chicken topped with vibrant tropical mango salsa for a fresh summer meal.
# What You 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 - ½ 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 - 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
→ To Serve
16 - Lime wedges
17 - Fresh cilantro leaves
# How-To:
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. Seal and refrigerate for at least 20 minutes, or up to 2 hours for more pronounced flavor.
02 - While the chicken marinates, combine the diced mango, red bell pepper, red onion, jalapeño, chopped cilantro, and lime juice in a medium bowl. Toss gently to incorporate all ingredients and season with salt to taste. Cover and refrigerate until ready to serve to allow the flavors to meld.
03 - Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the hot grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and juices run clear when pierced.
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 each breast against the grain and arrange on plates. Top generously with the mango salsa and garnish with lime wedges and fresh cilantro leaves.
# Expert Tips:
01 -
- The honey lime marinade does double duty, caramelizing into a gorgeous crust while keeping the chicken impossibly juicy inside.
- That mango salsa is so addictive you will want to eat it with a spoon straight from the bowl before the chicken even finishes cooking.
02 -
- If the mango is underripe the salsa will taste flat and tart, so press gently near the stem and if it yields slightly you are good to go.
- Walking away from the grill even for a minute too long can turn that honey glaze from caramelized to charred, so stay close and flip with your eyes.
03 -
- A splash of hot sauce mixed into the salsa right before serving adds a vinegary kick that brightens the whole dish in a way extra jalapeno alone cannot.
- Pour a crisp Sauvignon Blanc alongside this and the citrus notes in the wine will mirror the lime perfectly, making the whole meal feel orchestrated.