Grilled Mango Salsa Chicken (Print)

Tender grilled chicken finished with fresh tangy mango salsa, perfect for vibrant tropical flavor in every bite.

# What You'll Need:

→ For the 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

→ For the 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

# Directions:

01 - Whisk olive oil, lime juice, chili powder, garlic powder, cumin, salt, and black pepper in a small bowl.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, coating all sides. 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 - Heat grill to medium-high and lightly oil grates to prevent sticking.
05 - Remove chicken from marinade and grill 6–7 minutes per side, until internal temperature reaches 165°F and juices run clear.
06 - Let chicken rest for 5 minutes. Top each breast with mango salsa and garnish with extra cilantro if desired.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy while the fresh mango salsa brings brightness that tastes like summer in a bowl.
  • It's naturally gluten-free and dairy-free, so everyone at your table can actually enjoy it without complications.
  • You can prep everything in 20 minutes, which means less stress and more time to actually spend with your guests.
02 -
  • Temperature is everything—a meat thermometer is the only way to know for sure your chicken is cooked through without drying it out, so trust the 165°F mark completely.
  • The salsa should be cold when it hits the hot chicken, so don't skip the refrigeration step—that contrast is part of what makes this dish sing.
  • Marinate the chicken long enough for the flavors to actually sink in, but not so long that the lime juice starts to 'cook' the meat and turn it mushy.
03 -
  • Don't move the chicken around on the grill—let it sit and develop those golden grill marks that add flavor and visual appeal.
  • Pat your chicken dry before it hits the marinade so the spices actually stick instead of sliding off wet skin.
  • Taste your mango salsa before serving—you might find it needs an extra pinch of salt or lime depending on how sweet your mango is.
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