Grilled Mango Salsa Chicken (Printable)

Tender chicken with a bright mango salsa topping, ideal for tropical-inspired warm-weather meals.

# 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 olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper together until well combined.
02 - Place chicken breasts in a resealable bag or shallow dish, pour marinade over the chicken, ensuring thorough coating. Refrigerate for at least 15 minutes or up to 2 hours.
03 - In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. 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 for 6 to 7 minutes per side or until the internal temperature reaches 165°F (74°C) and juices run clear.
06 - Allow grilled chicken to rest for 5 minutes, then top each breast with a generous spoonful of mango salsa before serving.

# Expert Advice:

01 -
  • The mango salsa cuts through the richness of the grilled chicken with a tropical freshness that feels indulgent but doesn't weigh you down.
  • It comes together faster than it tastes, which means impressing people without spending your whole afternoon in the kitchen.
02 -
  • The biggest mistake is overcooking the chicken; once it hits 165°F internally, pull it off immediately because carryover cooking will push it higher and dry it out.
  • Marinating for less than 15 minutes doesn't really add flavor, but more than 2 hours in the fridge can make the exterior mushy from the lime juice—find your sweet spot around 45 minutes.
03 -
  • Oil your grill grates right before cooking, not ahead of time—pre-oiled grates collect ash and debris.
  • If your mango feels a little underripe, dice it anyway and let it sit in the lime juice for 10 minutes; the acid will soften it slightly and brighten the flavor.
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