Honey Lime Chicken with Mango Salsa (Printable)
Sweet honey-lime marinated chicken topped with a vibrant tropical mango salsa for a fresh summer meal.
# What You'll Need:
→ For the Chicken
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 - ½ teaspoon paprika
08 - Salt and black pepper, to taste
→ For the Mango Salsa
09 - 2 ripe mangos, diced
10 - 1 small red bell pepper, finely chopped
11 - ¼ cup red onion, finely chopped
12 - 1 jalapeño, seeded and minced
13 - ¼ cup fresh cilantro, chopped
14 - 2 tablespoons fresh lime juice
15 - Salt, to taste
→ To Serve
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. Marinate for at least 20 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
02 - While the chicken marinates, combine the diced mango, red bell pepper, red onion, jalapeño, chopped cilantro, and lime juice in a medium bowl. Toss gently to incorporate all ingredients evenly and season with salt to taste. Cover and refrigerate until ready to serve to allow the flavors to meld.
03 - Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the hot grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and the juices run clear when pierced.
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 the chicken diagonally and arrange on plates. Spoon a generous portion of the mango salsa over each portion and garnish with lime wedges and fresh cilantro leaves.
# Expert Tips:
01 -
- The marinade doubles as a glaze, so you get this gorgeous caramelized crust without any extra work.
- Mango salsa is addictive on its own, and you will find yourself eating it with a spoon before the chicken even finishes cooking.
- It looks like you spent hours, but the whole thing comes together in about forty minutes flat.
02 -
- Do not skip the resting step, because cutting into the chicken immediately sends all those flavorful juices straight onto the cutting board instead of into the meat where they belong.
- If your mangos are underripe, the salsa will taste flat and vaguely crunchy, so either wait a day or two or let them sit in a paper bag overnight to speed things along.
03 -
- Reserve a tablespoon of the marinade before adding the raw chicken, then brush it on during the last minute of grilling for an extra sticky, caramelized finish.
- Dice your mango pieces roughly the same size as the bell pepper so every bite of salsa delivers a balanced mix of textures.