Grilled Mango Salsa Chicken (Printable version)

Tender grilled chicken topped with fresh mango salsa, full of tropical flavors perfect for warm days.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh 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 ground 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 fresh lime juice
15 - 1/4 teaspoon salt

# Directions:

01 - Whisk together olive oil, lime juice, chili powder, garlic powder, cumin, salt, and black pepper in a small bowl.
02 - Place chicken breasts in a resealable bag or shallow dish, pour marinade over them ensuring all sides are coated, and refrigerate for at least 15 minutes or up to 2 hours.
03 - Combine diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Mix well and refrigerate until serving.
04 - Heat grill to medium-high and lightly oil the grates to prevent sticking.
05 - Remove chicken from marinade and grill 6 to 7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear.
06 - Let chicken rest for 5 minutes, then top each breast with a generous spoonful of mango salsa and garnish with extra cilantro if desired.

# Expert Advice:

01 -
  • The chicken stays incredibly juicy because the marinade does half the work while you prep the salsa.
  • Mango salsa is your secret weapon—it turns ordinary grilled chicken into something people actually remember eating.
  • Everything comes together in 40 minutes, which means you can pull this off on a random Tuesday without stress.
02 -
  • Don't skip the resting time—I learned this the hard way when I cut into chicken straight off the grill and watched all the juices spill onto the plate.
  • If your mango isn't quite ripe, it won't taste sweet enough to balance the spices—wait a day or two rather than rushing it.
  • The jalapeño seeds pack real heat, so remove them if you're feeding people who don't like spice, or leave them in if you want a punch.
03 -
  • A meat thermometer removes all the guessing—165°F is the magic number for perfectly cooked, juicy chicken every single time.
  • If you don't have a grill, a grill pan on high heat works almost as well and gives you the same beautiful char marks.
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