Ingredients
– 1-1/2 pounds chicken breasts or thighs Provides lean protein for a hearty base.
– 1/4 cup olive oil Used for marinating and grilling to add moisture and flavor.
– Juice and zest of 2 limes Adds bright, tangy notes to balance the sweetness.
– 2 teaspoons honey Brings a touch of natural sweetness to the marinade.
– 2 teaspoons minced garlic Enhances the dish with aromatic depth.
– 1 teaspoon paprika Infuses a subtle smokiness and color.
– 1/2 teaspoon chili powder Adds a mild kick for that savory edge.
– 2-1/2 teaspoons ground cumin Delivers warm, earthy flavors throughout.
– 1-1/2 cups diced ripe mango Offers tropical sweetness and freshness.
– 1 tablespoon diced jalapeño Provides a gentle heat to spice things up.
– 1/3 cup diced red onion Contributes a crisp, sharp contrast.
– 1/3 cup finely chopped fresh cilantro Adds herbaceous brightness.
– Juice of 1 lime plus extra for serving Brightens the salsa with acidity.
– 1/8 teaspoon ground cumin Ties in the flavors with a hint of warmth.
– Salt and pepper to taste Seasons everything just right.
– 1 large ripe avocado, chopped or thinly sliced Brings creamy texture for the finish.
Instructions
1-Begin by slicing the chicken breasts in half and pounding them to an even thickness for uniform cooking. This helps the marinade penetrate evenly and keeps the meat juicy.
2-Whisk together olive oil, lime zest and juice, garlic, honey, paprika, chili powder, cumin, salt, and pepper to make the marinade, reserving 3 tablespoons for basting later.
3-Marinate the chicken in the rest of the mixture for 30 minutes to 3 hours, using a shallow dish or bag for even coating. This step infuses the chicken with bold flavors while keeping it tender.
4-Preheat your grill or grill pan to medium-high heat, then grill the chicken for 4 to 6 minutes per side. Baste it regularly with the reserved marinade and cook until it reaches 160°F inside.
5-Let the chicken rest for 5 minutes before slicing to lock in juices, then move on to the salsa.
6-For the salsa, combine diced mango, jalapeño, red onion, cilantro, lime juice, cumin, salt, and pepper in a bowl. Toss gently and adjust seasoning as needed for the perfect balance.
7-Serve the grilled chicken topped with the mango salsa and avocado, paired with rice or quinoa for a complete meal. Add avocado just before serving to keep it creamy and fresh.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Marinate chicken in a shallow dish or zip-top bag for even coating.
🔥 Preheat the grill thoroughly and flip chicken only once to keep it juicy.
🥑 Add avocado to salsa just before serving for best texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Fusion
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 456 kcal
- Sugar: 11 g
- Sodium: 210 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 109 mg