Honey Lime Chicken with Mango Salsa (Printable)
Honey lime marinated grilled chicken topped with a refreshing tropical mango salsa, ready in 40 minutes.
# What You’ll Need:
→ Chicken Marinade
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
→ 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 pepper, seeded and minced
13 - 1/4 cup fresh cilantro, chopped
14 - 2 tablespoons fresh lime juice
15 - Salt, to taste
→ For Serving
16 - Lime wedges
17 - Fresh cilantro leaves
# Directions:
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, minced jalapeño, chopped cilantro, and lime juice in a medium bowl. Season with salt to taste, toss gently to incorporate, and refrigerate until ready to serve.
03 - Preheat an outdoor grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and 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 and arrange on plates. Spoon a generous portion of mango salsa over the top and garnish with lime wedges and fresh cilantro leaves.
# Expert Suggestions:
01 -
- The honey lime marinade does double duty, caramelizing on the grill while keeping every bite ridiculously juicy inside.
- That mango salsa is so good you will catch yourself eating it straight from the bowl with a spoon before dinner even hits the table.
- Forty minutes start to finish and you look like you spent all day in the kitchen.
02 -
- If the honey has crystallized in your pantry, warm it for ten seconds in the microwave before whisking or it will clump in the marinade.
- Underripe mango will taste like crunchy cardboard in the salsa, press gently near the stem end and if it yields slightly you are in business.
- Chicken thighs work beautifully here but add two or three extra minutes per side since they are thicker and need a bit more time.
03 -
- Pat the chicken dry before adding it to the marinade so the flavors actually absorb instead of sliding off wet skin.
- Let the salsa sit for at least fifteen minutes before serving, the lime juice needs time to soften the onion and pull everything together.