Short Description

Tender, citrus-marinated chicken breasts are char-grilled until lightly smoky, then topped with a vibrant mango salsa of sweet fruit, crisp pepper, and fresh herbs. The lively contrast of savoury meat and cool tropical salsa makes this an ideal warm-weather main course.

Why You’ll Love This Recipe

Balanced flavours. Sweet mango, bright lime, and a gentle touch of heat create harmony without overwhelming spice.
Quick cooking. Once marinated, the chicken grills in under 15 minutes—convenient for weeknights or relaxed gatherings.
Nutrient-dense. Lean protein, vitamin-rich fruit, and heart-healthy olive oil keep the dish light yet satisfying.
Make-ahead friendly. Both the marinade and salsa can be prepared hours in advance, streamlining last-minute tasks.
Versatile serving options. Serve over rice, tuck into tortillas, or slice atop leafy greens for meal-prep lunches.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken & marinade

Boneless, skinless chicken breasts (about 4 pieces)
Olive oil
Fresh lime juice and zest
Garlic, minced
Honey or agave syrup
Ground cumin
Chili powder or smoked paprika
Kosher salt
Freshly ground black pepper
Chopped fresh cilantro

For the mango salsa

Ripe mangoes, diced
Red bell pepper, finely diced
Red onion, finely diced
Jalapeño or serrano, minced (optional)
Fresh lime juice
Fresh cilantro, chopped
Pinch of salt

Directions

Marinate the chicken (30 min–2 h). In a shallow dish, whisk olive oil, lime juice, garlic, honey, cumin, chili powder, salt, pepper, and cilantro. Add chicken, turn to coat, cover, and refrigerate.
Prepare the grill. Pre-heat a gas or charcoal grill to medium-high (about 200 °C / 400 °F). Lightly oil the grates.
Grill. Shake excess marinade from the chicken and grill 6–8 minutes per side, or until the internal temperature reaches 74 °C / 165 °F. Rest 5 minutes before slicing.
Make the salsa. While the chicken cooks, combine mango, bell pepper, onion, jalapeño, cilantro, lime juice, and salt. Chill until serving.
Serve. Spoon generous salsa over each chicken breast. Garnish with extra cilantro and lime wedges if desired.

Servings and Timing

Yield: 4 servings
Active preparation: 15 minutes
Marinating: 30 minutes – 2 hours (hands-off)
Grill time: 12–16 minutes
Total time: About 45 minutes (plus optional longer marinating)

Variations

Swap the protein. Use boneless chicken thighs, pork tenderloin, or firm tofu; adjust grilling time accordingly.
Add avocado. Fold one diced ripe avocado into the salsa for creamy richness.
Turn up the heat. Substitute habanero for jalapeño and add a pinch of crushed red pepper to the marinade.
Tropical twist. Replace half the mango with fresh pineapple or papaya.
Sheet-pan method. Roast the marinated chicken at 220 °C / 425 °F for 18–20 minutes if you do not have a grill.

Storage/Reheating

Storage. Refrigerate grilled chicken (without salsa) in an airtight container for up to 4 days. Store salsa separately for up to 2 days.
Reheating. Warm chicken in a 160 °C / 325 °F oven for 10 minutes or gently in a covered skillet over low heat. Add salsa chilled or at room temperature.
Freezing. The cooked chicken freezes well for 2 months. Thaw overnight in the refrigerator and reheat as above. Do not freeze the salsa; fresh mango loses texture when frozen.

FAQs

How ripe should the mangoes be?

Choose mangoes that yield slightly to gentle pressure and smell fragrant at the stem; overly soft fruit becomes mushy in salsa.

Can I cook the chicken indoors?

Yes. Use a stovetop grill pan or a pre-heated broiler. Cooking times remain similar; ensure good ventilation to disperse smoke.

Is a full two-hour marinate necessary?

Even 30 minutes imparts good flavour, but up to 8 hours deepens the citrus-herb notes.

What if I am allergic to cilantro?

Substitute fresh flat-leaf parsley or mint; both pair nicely with mango and lime.

How do I prevent chicken from sticking to the grill?

Clean, well-oiled grates and a light coating of oil on the chicken help; do not flip until the first side releases easily.

Can I use frozen mango?

Thaw and drain thoroughly, then pat dry; the salsa will be softer and slightly wetter than with fresh fruit.

Does the recipe scale well for a crowd?

Yes. Double or triple all ingredients, marinate chicken in resealable bags, and grill in batches.

What sides complement this dish?

Coconut rice, grilled corn, black beans, or a crisp green salad complement the bright salsa without overshadowing it.

How spicy is the salsa?

Mild to medium as written; remove jalapeño seeds and membrane for very mild heat, or add extra pepper for more spice.

Can I prepare components in advance?

Marinate chicken and chop salsa ingredients the night before; combine the salsa and grill just before serving to maintain freshness.

Conclusion

Grilled Chicken with Mango Salsa unites smoky charred chicken and cool, citrus-kissed fruit in a dish that is quick enough for weeknights yet impressive for guests. It showcases summer produce while remaining light, nourishing, and endlessly adaptable