Save to Pinterest I was standing at the grill one Saturday in May when my neighbor leaned over the fence and asked what smelled so good. I told her it was just chicken, but she didn't believe me until I brought her a plate. The lime and chili had caramelized into this sweet, smoky char, and when I spooned that bright mango salsa on top, she actually laughed out loud. Sometimes the simplest things surprise you the most.
The first time I made this, I was trying to impress someone who didn't eat meat often, so I knew the chicken had to be perfect. I kept checking the thermometer, flipping too early, second guessing the heat. But then I tasted the salsa while it sat in the fridge, and I realized the dish didn't need me to overthink it. The fruit was doing all the heavy lifting.
Ingredients
- Boneless, skinless chicken breasts: I flatten mine with a mallet so they cook evenly and don't dry out on the edges.
- Olive oil: Helps the marinade cling and keeps the chicken from sticking to the grill.
- Lime juice: Fresh is everything here, bottled lime just doesn't have the same brightness.
- Chili powder: Adds warmth without overwhelming the sweetness of the mango.
- Garlic powder: I used fresh garlic once and it burned on the grill, so I stick with powder now.
- Ground cumin: It gives the marinade a smoky, earthy backbone that balances the citrus.
- Salt and black pepper: Season generously, the chicken needs it to stand up to the salsa.
- Ripe mango: If it doesn't smell sweet at the stem end, it's not ready yet.
- Red bell pepper: Adds crunch and a little vegetal sweetness that complements the mango.
- Red onion: I soak mine in cold water for five minutes to take the edge off.
- Jalapeño: Seed it unless you want real heat, I learned that the hard way.
- Fresh cilantro: Some people hate it, but for me this dish doesn't work without it.
Instructions
- Mix the marinade:
- Whisk the olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper in a small bowl until it's smooth and smells like summer. Pour it over the chicken in a bag or dish, pressing it into every crevice.
- Let it rest:
- Marinate for at least 15 minutes, but if you have time, go for an hour or two in the fridge. The lime tenderizes the meat and the spices really sink in.
- Prep the salsa:
- Dice the mango, bell pepper, onion, and jalapeño into small, even pieces. Toss them with cilantro, lime juice, and a pinch of salt, then let it chill while you heat the grill.
- Fire up the grill:
- Get it to medium high heat and oil the grates with a paper towel dipped in oil. This keeps the chicken from tearing when you flip it.
- Grill the chicken:
- Lay the breasts on the grill and resist the urge to move them around. Let them cook 6 to 7 minutes per side until they hit 165 degrees inside and have nice char marks.
- Rest and top:
- Pull the chicken off and let it sit for 5 minutes so the juices redistribute. Spoon the cold, bright salsa over the hot chicken and watch it glisten.
Save to Pinterest I served this at a backyard dinner once where half the guests were vegetarian, and I felt a little guilty watching them eye the chicken with envy. One of them asked if I could grill tofu the same way, and honestly, I think it would work. The salsa is the real star anyway.
Serving Suggestions
I like to pair this with coconut rice or a simple green salad dressed with lime and olive oil. If you want to stretch it, serve it over quinoa or alongside black beans. A cold beer or a crisp Sauvignon Blanc cuts through the richness and makes it feel like a vacation.
Storage and Leftovers
Store the chicken and salsa separately in the fridge for up to three days. The salsa gets a little watery as it sits, so drain it before serving again. I've reheated the chicken in a skillet with a splash of water to keep it moist, but honestly it's just as good cold on top of greens.
Variations and Swaps
If you can't find a good mango, diced pineapple or papaya work beautifully. I've also swapped the chicken for shrimp and grilled them on skewers with the same marinade. You can even use this salsa on fish tacos or as a topping for grilled pork chops.
- Add diced avocado to the salsa right before serving for extra creaminess.
- Try swapping cumin for smoked paprika if you want a deeper, smokier flavor.
- Grill the mango slices for a minute before dicing them to bring out even more sweetness.
Save to Pinterest This is one of those recipes that feels effortless once you've made it a few times, and every time I serve it, someone asks for the recipe. I hope it becomes one of your easy summer favorites too.
Ask About This Recipe
- → How long should the chicken be marinated?
Marinate the chicken breasts for at least 15 minutes, though up to 2 hours in the refrigerator will deepen the flavor.
- → What adds heat to the mango salsa?
The jalapeño pepper brings a subtle spicy kick; leaving the seeds in will increase the heat level.
- → Can I substitute the mango with other fruits?
Yes, pineapple or papaya can be used as alternatives to create a similar tropical sweetness.
- → What is the best way to grill the chicken breasts evenly?
Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking. Grill chicken 6–7 minutes per side until juices run clear and internal temp reaches 165°F (74°C).
- → What sides pair well with this dish?
This chicken pairs wonderfully with coconut rice, fresh green salads, or light beverages like Sauvignon Blanc or lager.