Grilled mango salsa chicken (Printable)

Tender chicken topped with fresh mango salsa, offering bright tropical flavors ideal for warm days.

# What You'll Need:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons lime juice
04 - 1 teaspoon chili powder
05 - ½ teaspoon garlic powder
06 - ½ teaspoon ground cumin
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ For the Mango Salsa

09 - 1 large ripe mango, peeled and diced
10 - ½ red bell pepper, diced
11 - ¼ red onion, finely chopped
12 - 1 small jalapeño, seeded and minced
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 tablespoons lime juice
15 - ¼ teaspoon salt

# Directions:

01 - Whisk olive oil, lime juice, chili powder, garlic powder, cumin, salt, and black pepper in a small bowl until fully combined.
02 - Place chicken breasts in a resealable bag or shallow dish and pour marinade over them, coating all sides. 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 thoroughly and chill 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 - Allow chicken to rest for 5 minutes. Top with a generous spoonful of mango salsa, garnish with additional cilantro if desired, and serve immediately.

# Expert Advice:

01 -
  • The mango salsa is so bright and fresh it feels indulgent while being genuinely healthy.
  • Dinner comes together in under an hour with mostly hands-off time, so you can actually enjoy your guests instead of sweating in the kitchen.
  • It's naturally gluten-free and dairy-free, which means nobody has to feel left out at the table.
02 -
  • The biggest mistake is not patting the chicken dry before the grill and not letting the grill get hot enough—wet chicken and a lukewarm grill are the enemies of a good sear.
  • Mango ripeness matters more than you'd think; an underripe mango tastes mealy and wrong, but an overripe one falls apart in the salsa, so aim for that sweet spot where it's fragrant and just barely yields to pressure.
  • Don't rush the marinade time; even an extra 30 minutes makes the chicken taste deeper and more seasoned all the way through.
03 -
  • If you don't have a grill, a grill pan on the stovetop works just as well; get it smoking hot and you'll get those same beautiful marks and caramelization.
  • Use a meat thermometer if you have one—it's the difference between guessing and knowing for certain that your chicken is cooked through but still juicy.
Go Back