Honey Lime Chicken with Mango Salsa Recipe

Introduction

Honey Lime Chicken with Mango Salsa is a vibrant, flavorful dish perfect for any season. The sweet and tangy marinade complements the juicy chicken, while the fresh mango salsa adds a refreshing, zesty finish.

Ingredients

• 2 large boneless skinless chicken breasts (or 4 small)
• 2 tablespoons honey
• Juice and zest of 2 limes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 large ripe mango, diced
• ¼ cup red onion, finely chopped
• 1 small jalapeño, seeded and minced (optional)
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

Instructions

1. Step 1: In a small bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, cumin, smoked paprika, salt, and black pepper.
2. Step 2: Place the chicken in a shallow dish or resealable bag and pour the marinade over it. Let it marinate for at least 30 minutes or up to 12 hours for maximum flavor.
3. Step 3: In a medium bowl, combine diced mango, red onion, jalapeño (if using), and cilantro. Squeeze in lime juice and season with salt and pepper. Stir well and let sit for 10-15 minutes to meld flavors.
4. Step 4: Choose a cooking method:
1. Grill: Preheat the grill to medium-high heat. Grill chicken for 5-6 minutes per side or until internal temperature reaches 165°F (75°C). Let rest 5 minutes before slicing.
2. Pan-Sear: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 5-7 minutes per side until cooked through. Remove from heat and let rest before serving.
3. Bake: Preheat oven to 400°F (200°C). Place chicken in a baking dish and bake 20-25 minutes until cooked through. Let rest a few minutes before slicing.
5. Step 5: Slice the cooked chicken and arrange on a plate. Spoon mango salsa over the top and serve immediately with rice, quinoa, salad, or tortillas.

Tips & Variations

• For extra heat, leave some jalapeño seeds in the salsa or add a pinch of cayenne pepper to the marinade.
• If fresh mango is not available, use frozen diced mango thawed before mixing.
• Marinating the chicken overnight will deepen the flavors significantly.
• Try substituting chicken thighs for juicier results.

Storage

Store leftover chicken and mango salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave until warmed through. The salsa is best served fresh but can be chilled for a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw it completely before marinating and cooking to ensure even cooking and the best flavor absorption.

Is the mango salsa spicy?

The salsa has a mild heat that depends on the amount of jalapeño used. You can omit the jalapeño for a milder salsa or add more for extra spice.

Honey Lime Chicken with Mango Salsa Recipe

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★★★★★

4.5 from 76 reviews

• Author: Hugo
• Total Time: 40 minutes (plus marinating time)
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Honey Lime Chicken with Mango Salsa is a vibrant and flavorful dish combining tender marinated chicken breasts with a fresh, zesty mango salsa. The chicken is marinated in a sweet and tangy honey-lime mixture infused with cumin, smoked paprika, and garlic, then cooked by grilling, pan-searing, or baking. Topped with a refreshing mango salsa made with red onion, jalapeño, cilantro, and lime juice, this recipe is perfect for a light but satisfying meal that pairs wonderfully with rice, quinoa, salad, or tortillas.

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Ingredients

Scale 1x2x3x

For the Chicken and Marinade

• 2 large boneless skinless chicken breasts (or 4 small)
• 2 tablespoons honey
• Juice and zest of 2 limes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Mango Salsa

• 1 large ripe mango, diced
• ¼ cup red onion, finely chopped
• 1 small jalapeño, seeded and minced (optional for heat)
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

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Instructions

1. Marinate the Chicken: In a small bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, cumin, smoked paprika, salt, and black pepper until well combined. Place the chicken breasts in a shallow dish or resealable plastic bag, then pour the marinade over the chicken, ensuring it is fully coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes or up to 12 hours to maximize flavor infusion.
2. Prepare the Mango Salsa: In a medium bowl, combine the diced mango, finely chopped red onion, minced jalapeño (if using), and chopped cilantro. Squeeze the fresh lime juice over the mixture and season with salt and pepper to taste. Stir gently to combine all the ingredients well. Let the salsa sit at room temperature for 10 to 15 minutes to allow the flavors to meld beautifully.
3. Cook the Chicken: Choose your preferred cooking method.
   • Grilling: Preheat your grill to medium-high heat. Grill the marinated chicken breasts for 5 to 6 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let the chicken rest for 5 minutes before slicing.
   • Pan-Searing: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 5 to 7 minutes on each side until fully cooked through and the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.
   • Baking: Preheat the oven to 400°F (200°C). Place the marinated chicken in a baking dish and bake for 20 to 25 minutes until cooked through and the internal temperature reaches 165°F (75°C). Allow the chicken to rest for a few minutes before slicing.
4. Assemble and Serve: Slice the cooked chicken breasts and arrange them on a serving plate. Spoon the fresh mango salsa generously over the top. Serve immediately accompanied by rice, quinoa, salad, or warm tortillas for a complete, delicious meal.

Notes

• Marinating the chicken longer will deepen the flavor, but 30 minutes is sufficient for a quick meal.
• The jalapeño in the salsa is optional; remove seeds or omit if you prefer no heat.
• Ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
• Leftover mango salsa can be stored separately in the fridge for up to 2 days.
• Adjust the amount of honey and lime juice to your taste preference for sweetness and tanginess.
• For a gluten-free meal, serve with quinoa or gluten-free tortillas.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American

Keywords: Honey Lime Chicken, Mango Salsa, Grilled Chicken, Fresh Mango Salsa, Summer Chicken Recipe, Easy Chicken Marinade, Healthy Chicken Dinner