Grilled Mango Salsa Chicken (Printable View)

Tender chicken grilled to perfection with a fresh, vibrant mango salsa topping full of tropical 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 - 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

# How To Make It:

01 - Combine olive oil, lime juice, chili powder, garlic powder, ground cumin, salt, and black pepper in a small bowl and whisk until blended.
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 - In a medium bowl, mix diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Refrigerate until served.
04 - Heat grill to medium-high and lightly oil grates to prevent sticking.
05 - Remove chicken from marinade and grill for 6 to 7 minutes per side, until internal temperature reaches 165°F and juices run clear.
06 - Let chicken rest 5 minutes; then top each breast with a generous portion of mango salsa.
07 - Serve immediately, optionally garnished with additional cilantro.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you planned it all week.
  • The salsa is so good you'll want to eat it straight from the bowl with a spoon.
  • Leftovers make incredible tacos the next day, no extra work required.
02 -
  • Don't skip the resting time, cutting into the chicken too soon will make it dry and all that juice will end up on the plate instead of in the meat.
  • If your grill runs hot, lower the heat or move the chicken to indirect heat so the outside doesn't char before the inside cooks through.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook at the same rate and stay juicy.
  • Taste the salsa before serving and adjust the lime or salt, the balance should make your mouth water just a little.
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