Grilled Mango Lime Chicken (Print Version)
Tender grilled chicken with a sweet and tangy mango-lime marinade, perfect for summer meals.
# What You Need:
→ 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
# Directions:
01 - Combine mango, lime juice, olive oil, honey, garlic, cumin, smoked paprika, salt, black pepper, and chili flakes in a blender. 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, or up to 8 hours for deeper flavor penetration.
04 - Preheat grill to medium-high heat (approximately 400°F). Lightly oil the grates to prevent sticking.
05 - Remove chicken from marinade, allowing excess liquid to drip off. Discard the used marinade. Grill chicken 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.
06 - Transfer grilled chicken to a serving plate and tent loosely with aluminum foil. Let rest for 5 minutes to allow juices to redistribute. Garnish with chopped fresh cilantro and lime wedges before serving.
# Insider Tips:
01 -
- The marinade does double duty keeping the chicken incredibly moist while infusing it with layers of bright tropical flavor
- Everything comes together in under 30 minutes of active cooking but tastes like you spent all day on it
02 -
- Never reuse marinade that has touched raw chicken, even if it looks tempting, always keep that portion separate
- Letting the chicken rest after grilling is not optional, those juices need time to settle back into the meat
03 -
- Pat the chicken dry before marinating so the sauce actually clings to the meat instead of sliding right off
- Room temperature chicken grills more evenly than cold straight from the fridge