Grilled Mango Salsa Chicken (Printable Version)

Juicy grilled chicken breasts served with a vibrant mango salsa bursting with fresh tropical flavors.

# What 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

# How To Make It:

01 - In a small bowl, whisk together olive oil, lime juice, chili powder, garlic powder, cumin, salt, and black pepper.
02 - Place chicken breasts in a resealable bag or shallow dish, pour marinade over them ensuring even coating, and refrigerate for at least 15 minutes or up to 2 hours.
03 - Combine mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Mix well and refrigerate until serving.
04 - Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.
05 - Remove chicken from marinade and grill 6 to 7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
06 - Allow grilled chicken to rest for 5 minutes before serving.
07 - Top each chicken breast with a generous spoonful of mango salsa and garnish with additional cilantro if desired.

# Expert Advice:

01 -
  • The mango salsa tastes like summer in a bowl, bright and sweet with just enough heat to keep things interesting.
  • You can have everything prepped in twenty minutes, which means more time outside and less time hovering over the stove.
  • It looks impressive but comes together so easily that youll want to make it every week.
  • The marinade does all the work, turning plain chicken into something juicy and full of flavor.
02 -
  • Dont skip the resting time after grilling or all the juices will run out onto the plate instead of staying in the chicken.
  • Make the salsa ahead and let it sit in the fridge for an hour so the flavors have time to marry and mellow.
  • If your grill runs hot, move the chicken to a cooler spot after the first few minutes to avoid burning the outside before the inside cooks through.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook at the same rate and stay tender.
  • Let the salsa sit for at least thirty minutes before serving so the flavors have time to blend and deepen.
  • If you want extra smoky flavor, throw a handful of soaked wood chips onto the coals or into a smoker box.
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