Grilled Mango Lime Chicken (Printable)

Juicy grilled chicken with tropical mango-lime marinade, ready in 35 minutes plus marinating.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 1½ lbs)

→ Marinade

02 - 1 large ripe mango, peeled and diced
03 - 1/4 cup freshly squeezed lime juice (about 2 limes)
04 - 2 tablespoons olive oil
05 - 2 tablespoons honey
06 - 2 cloves garlic, minced
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon chili flakes (optional)

→ Garnish

12 - Fresh cilantro, chopped
13 - Lime wedges

# Directions:

01 - Combine mango, lime juice, olive oil, honey, garlic, cumin, smoked paprika, salt, black pepper, and chili flakes in a blender or food processor. Blend until completely smooth and fully incorporated.
02 - Measure out 1/4 cup of the blended marinade and transfer to a separate small bowl. Cover and set aside for basting during grilling. Keep the remaining marinade for the chicken.
03 - Place chicken breasts in a large resealable plastic bag or shallow glass dish. Pour the main marinade over the chicken, turning pieces to coat completely. Seal tightly and refrigerate for a minimum of 1 hour, up to 8 hours for deeper flavor penetration.
04 - Heat grill to medium-high setting (approximately 375°F to 400°F). Lightly oil the grates with a paper towel dipped in vegetable oil to prevent sticking.
05 - Remove chicken from the bag, letting excess marinade drip off. Discard the used marinade. Pat chicken lightly with paper towels if overly wet.
06 - Place chicken on preheated grill. Cook for 6 to 8 minutes per side, brushing occasionally with the reserved marinade during the first half of cooking. Continue until internal temperature reaches 165°F and juices run clear when pierced.
07 - Transfer grilled chicken to a clean platter and tent loosely with aluminum foil. Allow to rest for 5 minutes to let juices redistribute throughout the meat.
08 - Sprinkle chopped fresh cilantro over the rested chicken and arrange lime wedges alongside. Serve immediately while hot.

# Expert Tips:

01 -
  • The marinade does double duty as a basting sauce, keeping the chicken incredibly juicy while creating a gorgeous caramelized exterior
  • It hits that perfect balance between sweet and savory that makes everyone at the table happy
02 -
  • Never reuse the marinade that raw chicken has soaked in unless you boil it for at least 5 minutes, but honestly, it is easier just to set some aside like the recipe says
  • The honey in the marinade can burn quickly, so save the basting for the last 2 to 3 minutes of grilling
03 -
  • If your mango is not quite ripe enough, the marinade will still work but add an extra teaspoon of honey to compensate
  • Pound the chicken breasts to an even thickness before marinating for more consistent cooking

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