Pin it The smell of lime and chili powder always brings me back to a Tuesday evening when my neighbor Maria brought over a ripe mango from her backyard tree. We stood on the porch debating what to do with it while dinner cooked on the grill, and that impromptu mango salsa experiment changed how I think about chicken forever.
Last summer I made this for my in-laws during a backyard dinner party. My father-in-law, who usually claims to not like fruit with savory food, went back for thirds and asked me to write down the recipe before he even finished his plate.
Ingredients
- Chicken breasts: Boneless and skinless works best here because the marinade penetrates deeply, but pound them to even thickness so they cook uniformly on the grill
- Olive oil: Helps the spices cling to the meat and prevents sticking on the grates
- Lime juice: The acid tenderizes the protein while adding brightness that cuts through the rich mango sweetness
- Chili powder: Provides a gentle warmth that builds rather than overwhelms the palate
- Garlic powder: Evenly distributes savory notes without burning like fresh garlic might over direct heat
- Ground cumin: Earthy undertones that ground the tropical elements and give the dish depth
- Salt and black pepper: Essential seasoning that amplifies all the other flavors
- Ripe mango: Choose one that gives slightly to gentle pressure but is not mushy, with a fragrant aroma at the stem end
- Red bell pepper: Adds crunch and color while mellowing the sharpness of the onion
- Red onion: Finely chopped so the flavor disperses throughout without creating overpowering bites
- Jalapeño: Fresh heat that complements fruit surprisingly well, adjusting the seeds to control intensity
- Fresh cilantro: Bright herbal notes that tie everything together with a garden-fresh finish
Instructions
- Whisk together the marinade:
- Combine olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper in a small bowl until fully incorporated
- Coat the chicken:
- Place the chicken in a resealable bag or shallow dish, pour the marinade over it, and turn to coat all sides evenly
- Let it rest:
- Allow the chicken to marinate for at least 15 minutes at room temperature or up to 2 hours refrigerated for deeper flavor penetration
- Mix the salsa:
- Combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl
- Chill the salsa:
- Refrigerate the mixture until serving time to let the flavors meld and develop
- Heat the grill:
- Preheat your grill to medium-high and lightly oil the grates to prevent sticking
- Grill the chicken:
- Cook the chicken for 6 to 7 minutes per side until it reaches 165°F internally and the juices run clear
- Rest and serve:
- Let the chicken rest for 5 minutes before topping generously with mango salsa and serving
Pin it This recipe has become my go-to for summer potlucks because it travels well and the colors look stunning on a buffet table. People always assume it took hours to prepare, but the secret is that most of the work happens in the marinade and the salsa.
Making It Your Own
Sometimes I swap in pineapple when mangoes are out of season, and the tartness actually works beautifully with the chili rub. Once I used peaches in a pinch, and although the texture was softer, the flavor was still incredible.
Perfect Pairings
Coconut rice absorbs the extra juices from the salsa, and a simple cucumber salad with rice vinegar on the side helps cool the palate between bites. Grilled asparagus or zucchini rounds out the plate without competing with the main event.
Ahead of Time Strategy
The salsa actually tastes better after sitting for a few hours, so I make it in the morning and let it hang out in the fridge until dinner. The chicken can marinate overnight, but bring it to room temperature for about 20 minutes before grilling for even cooking.
- Double the salsa recipe because it disappears faster than you expect
- Cut the mango and vegetables into similar-sized pieces for the best texture in every bite
- Keep a spare lime handy to squeeze over the grilled chicken right before serving
Pin it Warm weather eating does not get much better than this, and the leftovers make an excellent salad topping for lunch the next day.
Recipe FAQs
- → What marinade ingredients enhance the chicken's flavor?
A blend of olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper imparts zest and warmth, tenderizing and flavoring the chicken well before grilling.
- → How do I prepare the mango salsa for the dish?
Combine diced ripe mango, red bell pepper, red onion, finely chopped jalapeño, cilantro, lime juice, and a pinch of salt. Mix well and chill until ready to serve.
- → What is the best grill temperature and cooking time for the chicken?
Preheat the grill to medium-high heat and cook the chicken breasts for 6–7 minutes on each side until fully cooked and juices run clear.
- → Can I adjust the spice level of the salsa?
Yes, leaving the jalapeño seeds increases heat, while removing them mellows the salsa's spiciness, allowing customization to preference.
- → What side dishes pair well with this grilled chicken and salsa?
Coconut rice or fresh green salads complement the tropical flavors nicely, along with a crisp Sauvignon Blanc or a light lager for beverages.