Grilled Mango Lime Chicken (Print version)

Juicy chicken infused with sweet mango and tangy lime for a tropical summer meal

# Ingredient List:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 1½ lbs)

→ Marinade

02 - 1 large ripe mango, peeled and diced
03 - 1/4 cup freshly squeezed lime juice (about 2 limes)
04 - 2 tablespoons olive oil
05 - 2 tablespoons honey
06 - 2 cloves garlic, minced
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon chili flakes (optional)

→ Garnish

12 - Fresh cilantro, chopped
13 - Lime wedges

# How To Make It:

01 - Combine mango, lime juice, olive oil, honey, garlic, cumin, smoked paprika, salt, black pepper, and chili flakes in a blender or food processor. Blend until completely smooth and creamy.
02 - Measure out 1/4 cup of the blended marinade and transfer to a separate small bowl. Cover and set aside for brushing during grilling.
03 - Place chicken breasts in a large resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, ensuring all pieces are thoroughly coated. Seal and refrigerate for at least 1 hour, up to 8 hours for deeper flavor penetration.
04 - Heat grill to medium-high temperature (approximately 375°F to 400°F). Lightly oil the grates to prevent sticking.
05 - Remove chicken from the marinade, allowing excess liquid to drip off. Discard the used marinade bag or container.
06 - Place chicken on the preheated grill. Cook for 6 to 8 minutes per side, brushing occasionally with the reserved marinade, until cooked through and juices run clear. Internal temperature should reach 165°F.
07 - Transfer grilled chicken to a clean plate. Tent loosely with aluminum foil and let rest for 5 minutes to allow juices to redistribute throughout the meat.
08 - Sprinkle chopped fresh cilantro over the chicken and arrange lime wedges alongside. Serve immediately while hot.

# Expert Advice:

01 -
  • The marinade does double duty as a basting sauce, building layers of flavor on the grill
  • It's forgiving enough for a weeknight dinner but impressive enough for guests
  • The combination of sweet and heat makes every bite interesting
02 -
  • Never reuse marinade that's touched raw chicken unless you boil it first
  • Pat the chicken dry before grilling if you want better sear marks
  • The honey in the marinade means it can burn quickly so watch your heat
03 -
  • If your mango isn't quite ripe, add an extra teaspoon of honey to the marinade
  • Chicken thighs stay juicier than breasts if you're worried about overcooking

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