Honey Lime Chicken with Mango Salsa (Print View)
Juicy grilled chicken in honey-lime marinade topped with fresh mango salsa
# What You'll Need:
→ For the Honey Lime Chicken
01 - 4 boneless, skinless chicken breasts
02 - 3 tbsp honey
03 - 2 tbsp olive oil
04 - Zest and juice of 2 limes
05 - 2 garlic cloves, minced
06 - 1 tsp chili powder
07 - 1 tsp salt
08 - 1/2 tsp black pepper
→ For the Mango Salsa
09 - 2 ripe mangoes, peeled, pitted, and diced
10 - 1 small red onion, finely chopped
11 - 1 red bell pepper, diced
12 - 1/2 jalapeño, seeded and minced
13 - 1/4 cup fresh cilantro, chopped
14 - Juice of 1 lime
15 - Salt and pepper, to taste
→ Garnish
16 - Lime wedges
17 - Additional cilantro
# Method:
01 - In a medium bowl, whisk together honey, olive oil, lime zest, lime juice, garlic, chili powder, salt, and pepper until fully combined.
02 - Place chicken breasts in a resealable plastic bag or shallow dish. Pour marinade over the chicken, ensuring all pieces are well coated. Marinate in the refrigerator for at least 30 minutes, up to 4 hours for deeper flavor.
03 - Combine mango, red onion, bell pepper, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. Toss gently to combine and refrigerate until ready to serve.
04 - Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and discard excess liquid.
05 - Grill chicken for 6-7 minutes per side, or until cooked through and juices run clear. Internal temperature should reach 165°F.
06 - Transfer chicken to a plate and let rest for 5 minutes. Top each chicken breast with generous spoonfuls of mango salsa. Garnish with lime wedges and extra cilantro if desired. Serve immediately.
# Insider Tips:
01 -
- The honey-lime marinade transforms basic chicken into something that tastes like summer on a plate
- Mango salsa stays fresh for days, so you can keep snacking on it straight from the bowl
- Twenty minutes of active work yields a dinner that looks like you spent all afternoon cooking
02 -
- Patting the chicken dry before grilling helps those gorgeous sear marks develop instead of steaming the meat
- The salsa benefits from thirty minutes of chilling time for flavors to meld together properly
- Over-marinating beyond four hours can make the texture mushy thanks to the lime acidity breaking down proteins
03 -
- Room temperature chicken cooks more evenly than cold straight from the refrigerator
- Reserve a small amount of mango salsa before serving to garnish the final presentation