Grilled Mango Salsa Chicken (Printable Version)

Tender grilled chicken breasts topped with fresh mango salsa filled with tropical flavors.

# The Ingredients You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons lime juice
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Mango Salsa

09 - 1 large ripe mango, peeled and diced
10 - 1/2 red bell pepper, diced
11 - 1/4 red onion, finely chopped
12 - 1 small jalapeño, seeded and minced
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 tablespoons lime juice
15 - 1/4 teaspoon salt

# Step-by-Step Instructions:

01 - Whisk olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper in a small bowl.
02 - Place chicken breasts in a resealable bag or shallow dish, pour marinade over, coating all sides. Refrigerate for at least 15 minutes or up to 2 hours.
03 - Combine diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Mix well and refrigerate until serving.
04 - Heat grill to medium-high and lightly oil the grates to prevent sticking.
05 - Remove chicken from marinade and grill 6 to 7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear.
06 - Allow chicken to rest for 5 minutes before topping with mango salsa. Garnish with additional cilantro if desired and serve immediately.

# Additional Tips::

01 -
  • The marinade takes under five minutes to whisk together, and it does all the flavor work while you prep the salsa.
  • Fresh mango salsa brightens every bite and makes plain grilled chicken feel like a celebration.
  • Its naturally gluten free and dairy free, so it fits almost any table without extra fuss.
  • Leftovers taste even better tucked into tacos or tossed with greens the next day.
02 -
  • Dont skip the resting step after grilling, cutting into hot chicken right away makes it dry and sad.
  • If your mango is too firm, it wont dice cleanly and the salsa will taste starchy instead of juicy and sweet.
  • Always oil the grill grates before the chicken goes on, I learned this after scraping half my dinner off the metal in shreds.
03 -
  • If you dont have a grill, use a grill pan on the stove over medium high heat and youll still get those beautiful char marks.
  • Add a pinch of smoked paprika to the marinade if you want a deeper, campfire like flavor without any extra effort.
  • Toss any leftover salsa with black beans and serve it as a side dish, it disappears faster than the chicken does.
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