Honey Lime Chicken With Mango Salsa (Printable)
Grilled honey lime chicken paired with a refreshing mango salsa for a bright, tropical meal.
# What You Need:
→ Chicken and 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 - ½ 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 - ¼ cup red onion, finely chopped
14 - 1 jalapeño, seeded and minced (optional)
15 - ¼ cup fresh cilantro, chopped
16 - Juice of 1 lime
17 - ¼ teaspoon salt
# Steps:
01 - In a mixing bowl, whisk together the honey, lime juice, olive oil, minced garlic, cumin, chili powder, salt, black pepper, and lime zest until well combined.
02 - Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Marinate for at least 20 minutes at room temperature, or refrigerate for up to 2 hours for more pronounced flavor.
03 - While the chicken marinates, combine the 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 an outdoor grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Grill for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior develops a nicely charred crust. Transfer to a plate and let rest for 5 minutes before slicing.
06 - Slice the rested chicken and arrange on plates. Spoon the mango salsa generously over the top and serve immediately.
# Expert Advice:
01 -
- The honey lime combo creates a sticky golden crust on the chicken that tastes like straight sunshine.
- Mango salsa is so addictive you will catch yourself eating it with a spoon before the chicken is even done.
02 -
- If you marinate longer than 2 hours the lime juice will start to break down the chicken texture and make it mushy rather than tender.
- Letting the chicken rest after grilling is non negotiable because slicing too early lets all those juices escape onto the cutting board instead of staying inside the meat.
03 -
- Oil your grill grates with a paper towel dipped in oil and held with tongs right before the chicken goes on, because this one step prevents more sticking disasters than anything else.
- Use a meat thermometer and pull the chicken at 160 degrees since carryover heat will bring it to 165 while it rests, keeping it far juicier than waiting until it is already at temperature.