Save to Pins I used to think grilled chicken needed heavy sauces to be exciting. Then one July afternoon, I tossed together leftover mango and bell pepper while my grill was heating, and everything changed. The sweetness against the smoky char was a revelation. Now this dish shows up every time the temperature climbs above seventy degrees.
The first time I brought this to a potluck, someone asked if I catered it. I laughed because Id barely broken a sweat. The bright colors do half the work, and the lime keeps everything tasting alive. Even my neighbor who only eats plain chicken asked for the recipe twice.
Ingredients
- Boneless, skinless chicken breasts: I flatten mine slightly with my palm so they cook evenly and dont dry out on one end.
- Olive oil: Helps the marinade cling and gives the chicken those beautiful grill marks.
- Lime juice: Fresh is non-negotiable here, the bottled stuff tastes flat and tired.
- Chili powder: Adds a warm background hum without any real heat.
- Garlic powder: Quick, reliable, and it never burns on the grill like fresh cloves can.
- Ground cumin: This is the secret smoky note that makes people ask what you did differently.
- Salt and black pepper: Season generously, the marinade is short so these need to work fast.
- Ripe mango: If it doesnt smell sweet near the stem, wait another day or two.
- Red bell pepper: Crisp and slightly sweet, it balances the mangos softness.
- Red onion: A little sharpness cuts through all that tropical sweetness perfectly.
- Jalapeno: I always seed mine, but leave them in if you want the salsa to bite back.
- Fresh cilantro: Some people love it, some people taste soap, know your crowd.
Instructions
- Mix the marinade:
- Whisk olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper in a small bowl until smooth. It should smell tangy and warm.
- Coat the chicken:
- Place chicken breasts in a resealable bag or shallow dish, pour marinade over, and massage it in with your hands. Let it sit for at least fifteen minutes, or up to two hours in the fridge if youre planning ahead.
- Build the salsa:
- Combine diced mango, red bell pepper, red onion, jalapeno, cilantro, lime juice, and salt in a medium bowl. Stir gently so the mango doesnt turn to mush, then cover and chill.
- Heat the grill:
- Preheat to medium-high and oil the grates lightly with a folded paper towel dipped in oil. This keeps the chicken from sticking and tearing.
- Grill the chicken:
- Remove chicken from marinade and grill six to seven minutes per side until internal temperature hits 165 degrees F and juices run clear. Resist the urge to press down with your tongs, it squeezes out moisture.
- Rest and top:
- Let the chicken sit for five minutes so the juices settle back in. Spoon generous amounts of mango salsa over each breast and serve immediately.
Save to Pins My brother once made this for his in-laws who were visiting from the Midwest. They were skeptical about mango on chicken, but by the end of dinner they were scooping extra salsa onto their forks. He texted me later that night saying it might have saved the weekend.
What to Serve Alongside
Coconut rice is my favorite pairing because it echoes the tropical vibe without competing for attention. A simple green salad with lime vinaigrette works too, or roasted sweet potatoes if you want something heartier. I once served it with grilled corn on the cob brushed with chili lime butter and people still bring it up.
Make It Your Own
Swap mango for diced pineapple or papaya if thats what you have. Add diced avocado to the salsa for creaminess, or toss in a handful of black beans to make it more filling. I tried it with peaches once during stone fruit season and it was surprisingly great.
Storage and Leftovers
Leftover chicken keeps well in the fridge for three days, and the salsa stays fresh for about two. I slice cold chicken and pile it onto tortillas with the salsa for next-day lunches. You can also chop everything up and toss it into a grain bowl with quinoa or brown rice.
- Let the chicken cool completely before storing or condensation will make it soggy.
- Keep salsa separate from the chicken so it doesnt get watery.
- Reheat chicken gently in a skillet with a splash of water to keep it moist.
Save to Pins This is the kind of recipe that makes you look forward to firing up the grill. Youll end up making it more than you planned, and nobody will complain.
Frequently Asked Questions
- → How long should the chicken be marinated?
Marinate the chicken for at least 15 minutes, or up to 2 hours in the refrigerator to enhance flavor and tenderness.
- → Can I adjust the heat level of the dish?
Yes, keep the jalapeño seeds for a spicier salsa, or remove them to reduce the heat.
- → What type of grill is recommended?
A medium-high heat grill or grill pan works best to achieve a nicely charred exterior while keeping chicken juicy inside.
- → Are there any good substitutions for mango in the salsa?
Pineapple or papaya can be used instead of mango for a different tropical twist with similar sweetness and texture.
- → What side dishes pair well with this grilled chicken?
Serve with coconut rice, fresh salads, or light grains to complement the fruity, savory flavors.