Description
This Easy Grilled Chicken with Mango Salsa is a tropical delight that’s both healthy and full of flavor! Juicy, perfectly seasoned grilled chicken breasts are topped with a fresh and vibrant mango salsa made with ripe mangoes, red onion, lime juice, and cilantro. Perfect for a quick weeknight dinner, BBQs, or a light summer meal.
Ingredients
Scale
For the Grilled Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Mango Salsa:
- 1 large ripe mango, diced
- 1/4 cup red onion, finely diced
- 1 small red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 small jalapeño, seeded and finely chopped (optional)
- Salt and black pepper, to taste
Instructions
- Prepare the Chicken Marinade:
- In a small bowl, mix olive oil, garlic powder, smoked paprika, cumin, chili powder, salt, and black pepper.
- Rub the mixture evenly over the chicken breasts. Let the chicken marinate for at least 15 minutes or up to 4 hours in the refrigerator.
- Make the Mango Salsa:
- In a medium bowl, combine diced mango, red onion, red bell pepper, cilantro, lime juice, and jalapeño (if using).
- Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- Grill the Chicken:
- Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
- Grill the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes.
- Serve:
- Plate the grilled chicken breasts and top each one generously with mango salsa. Serve immediately.
Notes
- For a sweeter salsa, use extra-ripe mangoes.
- This recipe pairs beautifully with steamed rice, quinoa, or a side of grilled vegetables.
- Leftover mango salsa can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course