Grilled Mango Salsa Chicken (Printable Version)

Tender grilled chicken paired with a fresh, tropical mango salsa for bright, bold flavors.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons lime juice
04 - 1 teaspoon chili powder
05 - ½ teaspoon garlic powder
06 - ½ teaspoon ground cumin
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Mango Salsa

09 - 1 large ripe mango, peeled and diced
10 - ½ red bell pepper, diced
11 - ¼ red onion, finely chopped
12 - 1 small jalapeño, seeded and minced
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 tablespoons lime juice
15 - ¼ teaspoon salt

# How To Make It:

01 - Whisk together olive oil, lime juice, chili powder, garlic powder, cumin, salt, and black pepper in a small bowl.
02 - Place chicken breasts in a resealable bag or shallow dish, pour marinade over, and coat evenly. 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 well and chill until serving.
04 - Heat grill to medium-high and lightly oil the grates to prevent sticking.
05 - Remove chicken from marinade and grill 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear.
06 - Allow chicken to rest for 5 minutes, then top each breast with a generous spoonful of mango salsa. Garnish with extra cilantro if desired and serve immediately.

# Expert Tips:

01 -
  • The mango salsa cuts through the richness of the chicken with pure tropical sweetness and acidity—nothing feels heavy.
  • It comes together in 40 minutes flat, which means dinner on the table before anyone gets too hungry.
  • Gluten-free and dairy-free by nature, so you're not cooking two meals when friends with different diets show up.
02 -
  • Don't skip the resting period—those 5 minutes allow the juices to redistribute throughout the meat instead of running all over your plate.
  • The mango salsa should be cold or at room temperature against the hot chicken; this temperature contrast is what makes the dish feel refreshing and exciting.
  • Chicken breasts can be thin in some spots and thick in others, so if you notice one side cooking faster, move that piece to a cooler part of the grill.
03 -
  • If you like heat, leave the jalapeño seeds in the salsa—they're where most of the spice lives, and you can always add more but you can't take it out.
  • Make the salsa just before serving rather than hours ahead; while it holds up fine in the refrigerator, it tastes brightest when fresh.
  • A quick squeeze of fresh lime juice over the finished plate right before eating ties everything together in a way that stored salsa sometimes misses.
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