Honey Lime Chicken With Mango Salsa (Printable View)

Grilled honey lime chicken topped with fresh mango salsa for a vibrant, tropical-inspired dinner.

# What You Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons honey
03 - 3 tablespoons freshly squeezed lime juice (about 2 limes)
04 - 2 tablespoons olive oil
05 - 2 cloves garlic, minced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - Zest of 1 lime

→ Mango Salsa

11 - 2 ripe mangoes, diced
12 - 1 small red bell pepper, diced
13 - 1/4 cup red onion, finely chopped
14 - 1 jalapeño, seeded and minced (optional)
15 - 1/4 cup fresh cilantro, chopped
16 - Juice of 1 lime
17 - 1/4 teaspoon salt

# How To Make It:

01 - In a mixing bowl, whisk together honey, lime juice, olive oil, minced garlic, cumin, chili powder, salt, black pepper, and lime zest until well combined.
02 - Place chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Marinate for at least 20 minutes, or up to 2 hours refrigerated for deeper flavor penetration.
03 - While the chicken marinates, combine diced mangoes, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and salt in a medium bowl. Toss gently, adjust seasoning to taste, and refrigerate until ready to serve.
04 - Preheat grill or grill pan over medium-high heat and lightly oil the grates. Remove chicken from the marinade, allowing excess to drip off. Grill for 6 to 7 minutes per side until fully cooked through with visible char marks.
05 - Transfer grilled chicken to a cutting board and let rest for 5 minutes to retain juices. Slice and serve topped generously with the chilled mango salsa.

# Expert Advice:

01 -
  • The honey lime marinade does double duty, caramelizing into a gorgeous char while keeping the chicken incredibly juicy inside.
  • Mango salsa sounds fancy but takes about five minutes and zero cooking skill, yet it makes people think you spent all day in the kitchen.
  • Everything is gluten free and dairy free without trying, so you can serve it to almost anyone without a second thought.
02 -
  • Do not skip the resting step because sliced chicken that has not rested will bleed juice and taste drier than it should.
  • If your mangoes are underripe, dice them small and let the salsa sit an extra 15 minutes because the lime juice will soften and brighten the fruit.
03 -
  • Chicken thighs stay even juicier than breasts and absorb the marinade more deeply, so swap them in if dark meat does not bother you.
  • Dice the mango and bell pepper to the same size so every bite of salsa has balanced texture and nothing overwhelms a single spoonful.

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