Grilled Mango Salsa Chicken (Printable version)

Juicy grilled chicken paired with vibrant mango salsa delivers fresh tropical flavors ideal for warm days.

# 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

# Directions:

01 - In a small bowl, whisk together olive oil, lime juice, chili powder, garlic powder, ground cumin, salt, and black pepper.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, coating all surfaces. Refrigerate for at least 15 minutes or up to 2 hours.
03 - Combine diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Mix thoroughly and refrigerate until serving.
04 - Preheat the 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, until the internal temperature reaches 165°F and juices run clear.
06 - Allow chicken to rest for 5 minutes. Top each breast generously with mango salsa and garnish with additional cilantro if desired.

# Expert Advice:

01 -
  • It looks like you spent hours, but most of the magic happens while the grill does its thing.
  • The mango salsa is so good youll want it on everything from tacos to morning eggs.
  • Clean plates and zero complaints, even from picky eaters who claim they dont like fruit on dinner.
02 -
  • Dont skip the resting step, cutting into hot chicken turns your cutting board into a juice puddle.
  • If your grill runs hot, lower the heat slightly or move the chicken to indirect zones to avoid charring the outside before the inside cooks through.
03 -
  • Use a meat thermometer instead of guessing, overcooked chicken is the saddest thing on a summer table.
  • Let the salsa sit for at least ten minutes before serving so the flavors can marry, it makes a bigger difference than you think.
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