Honey Lime Chicken with Mango (Printable Version)
Tender honey lime grilled chicken paired with a bright, tropical mango salsa for a fresh summer dish.
# 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 - 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
# How To Make It:
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 evenly, then season with salt to taste. Cover and refrigerate until ready to serve to allow the flavors to meld.
03 - Preheat an outdoor grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken breasts for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and the 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 each breast diagonally and arrange on plates. Spoon a generous portion of mango salsa over each serving and garnish with lime wedges and additional cilantro leaves.
# Helpful Hints:
01 -
- The honey lime marinade does double duty, keeping the chicken incredibly juicy while building a caramelized crust that tastes like summer on a plate.
- Mango salsa comes together in ten minutes and honestly tastes good enough to eat with a spoon straight from the bowl.
02 -
- Do not skip the resting step because cutting into piping hot chicken causes all those flavorful juices to escape and leave the meat dry.
- Underripe mango will taste fibrous and bland, so wait until it gives slightly under pressure like a ripe peach.
03 -
- Draw a crosshatch pattern on the chicken breasts with a sharp knife before marinating so the flavor penetrates deeper into the meat.
- Let the salsa sit at room temperature for ten minutes before serving because cold mutes the sweetness of the mango.