Go Back
- 4 boneless, skinless chicken breasts - 1 ripe mango, diced - 1 small red onion, finely chopped - 1 red bell pepper, diced - 1 jalapeño, deseeded and minced (optional for heat) - 1/4 cup fresh cilantro, chopped - 2 tablespoons lime juice - 2 tablespoons olive oil - 1 teaspoon ground cumin - Salt and pepper to taste When I make Mango Salsa Chicken, I focus on fresh and vibrant ingredients. The chicken is the star here, and I always choose boneless, skinless breasts for ease. They cook quickly and soak up the flavors well. The ripe mango is key. It adds sweetness and a beautiful color. I choose a mango that feels soft to the touch. This means it is ripe and ready to use. I also like to include red onion and red bell pepper. They give a good crunch and a pop of color to the dish. If you want some heat, add a jalapeño. I remove the seeds to keep it mild. But if you love spice, feel free to keep some seeds in. For the marinade, I mix fresh cilantro, lime juice, olive oil, ground cumin, salt, and pepper. This mix brings the dish to life. The lime juice adds brightness, and cumin gives warmth. It is simple but so effective. These fresh, simple ingredients create a meal that feels special yet easy to make. Start by gathering your ingredients. In a small bowl, whisk together: - 2 tablespoons olive oil - 2 tablespoons lime juice - 1 teaspoon ground cumin - Salt and pepper to taste Mix these well until they blend into a smooth marinade. The lime juice adds a bright flavor, while cumin gives warmth to the dish. Take your chicken breasts and place them on a clean surface. Brush the marinade over both sides of each piece. Make sure to coat them evenly. This step is key for flavor. Let the chicken marinate for about 15 minutes. You can cover it with plastic wrap if you like. While the chicken marinates, it’s time to prepare the mango salsa. In a medium bowl, combine: - 1 ripe mango, diced - 1 small red onion, finely chopped - 1 red bell pepper, diced - 1 jalapeño, deseeded and minced (optional) - 1/4 cup fresh cilantro, chopped Mix these ingredients together gently. Season with a pinch of salt and a squeeze of lime juice. This salsa gives the dish a fresh and vibrant taste. Preheat your grill or grill pan over medium-high heat. Once hot, place the marinated chicken on the grill. Cook for 6-7 minutes on each side. Check the chicken’s doneness; it should reach 165°F (75°C). This ensures it’s safe to eat and still juicy. After cooking, remove the chicken from the grill. Let it rest for about 5 minutes. This helps keep it juicy. To serve, place the grilled chicken on a plate and top it generously with the fresh mango salsa. Enjoy the burst of flavors! To make your marinade shine, start by adjusting the lime juice and seasoning. Taste it as you go. A good balance of lime and spices makes the chicken pop with flavor. If it’s too tart, add a bit more olive oil. If it’s bland, sprinkle in some salt and pepper. To ensure your chicken is juicy, use a meat thermometer. Cook the chicken until it reaches 165°F or 75°C. This step helps avoid dry chicken. Insert the thermometer into the thickest part of the breast. It’s a quick way to check for doneness. If you don’t have a thermometer, cut into the chicken. If the juices run clear, it’s ready. When you serve your mango salsa chicken, take a moment to make it pretty. Garnish your dish with fresh cilantro. Add lime wedges on the side. This makes your meal look vibrant and inviting. A colorful platter always catches the eye and makes the meal feel special. {{image_2}} You can swap chicken for shrimp or tofu. Shrimp cooks quickly and adds a nice taste. Tofu soaks up flavors well and is a great option for vegans. Both choices make this dish fun and tasty. Want to spice up your salsa? Try adding diced avocado or pineapple. The creamy avocado gives a smooth texture, while pineapple adds a sweet twist. Both options make the salsa even more vibrant and delicious. You can bake the chicken instead of grilling it. Preheat your oven to 375°F (190°C). Place the marinated chicken in a baking dish. Bake for 25-30 minutes until cooked through. This method keeps the chicken juicy and flavorful, too. After enjoying your Mango Salsa Chicken, store any leftovers in an airtight container. This keeps the chicken fresh. You can safely refrigerate it for up to 3 days. Make sure it cools to room temperature before sealing it. This step helps avoid extra moisture inside the container. If you want to prepare ahead, freeze the marinated chicken. You can freeze it for up to 2 months before grilling. Just place it in a freezer-safe bag or container. This makes meal prep easy and quick. When ready to cook, simply thaw it in the fridge overnight. When reheating your grilled chicken, do it gently. Use a skillet over low heat to warm it up. This method keeps the chicken tender and juicy. Avoid using high heat, as it can dry out the meat. If you have leftover salsa, add it on top for extra flavor! Yes, you can save time by prepping in advance. Marinate the chicken and make the salsa ahead. Store them in the fridge. This way, you can grill the chicken quickly when you’re ready to eat. You can serve this dish with rice, quinoa, or a fresh salad. Each option adds a nice touch. The rice or quinoa gives a hearty base. A salad adds freshness and crunch. Choose what you enjoy most! Want more heat? Add extra jalapeños to the salsa. You can also add a dash of hot sauce to the marinade. Adjust the spice to your taste. Make it as spicy as you like! This recipe combines juicy chicken with fresh mango salsa for a tasty meal. You learned how to make a quick marinade, marinate chicken, and prepare a vibrant salsa. Remember to adjust flavors for your taste, and feel free to swap chicken for shrimp or tofu. Store any leftovers properly, and you can enjoy this dish later. So, grab your ingredients and start cooking this delicious meal today. Enjoy!

Mango Salsa Chicken

Savor the flavors of summer with this delicious Mango Salsa Chicken recipe! Juicy grilled chicken breasts are topped with a zesty mango salsa made from fresh ingredients like ripe mango, red onion, and cilantro. Perfect for any backyard barbecue or family dinner, this dish is quick to prepare and bursting with flavor.
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

1 ripe mango, diced

1 small red onion, finely chopped

1 red bell pepper, diced

1 jalapeño, deseeded and minced (optional for heat)

1/4 cup fresh cilantro, chopped

2 tablespoons lime juice

2 tablespoons olive oil

1 teaspoon ground cumin

Salt and pepper to taste

Instructions
 

Preheat your grill or grill pan over medium-high heat.

    In a small bowl, combine olive oil, lime juice, ground cumin, salt, and pepper to create a marinade.

      Brush the marinade over the chicken breasts evenly on both sides. Let them marinate for about 15 minutes.

        While the chicken is marinating, prepare the mango salsa by mixing the diced mango, red onion, red bell pepper, jalapeño, and cilantro in a medium bowl. Season with a pinch of salt and a squeeze of lime juice.

          Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F or 75°C).

            Once cooked, remove the chicken from the grill and let it rest for 5 minutes.

              To serve, place the grilled chicken on a plate and generously top with the fresh mango salsa.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                  - Presentation Tips: Serve the chicken on a colorful platter, garnished with lime wedges and fresh cilantro sprigs for an added pop of color.