Grilled Mango Lime Chicken (Printable)

Tender chicken marinated in tropical mango-lime blend, grilled to perfection with aromatic spices.

# What You'll 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

# How to Prepare:

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.
02 - Measure out 1/4 cup of the blended marinade and transfer to a separate small bowl. Cover and set aside for basting during grilling.
03 - Place chicken breasts in a large resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, turning pieces to coat evenly. Seal and refrigerate for at least 1 hour, up to 8 hours for deeper flavor penetration.
04 - Prepare grill to medium-high heat (approximately 375-400°F). Lightly oil the grates to prevent sticking.
05 - Remove chicken from the marinade, allowing excess liquid to drip off. Discard the used marinade safely.
06 - Place chicken on the preheated grill. Cook for 6-8 minutes per side, brushing occasionally with the reserved marinade. Grill until internal temperature reaches 165°F and juices run clear.
07 - Transfer grilled chicken to a clean plate. Tent loosely with aluminum foil and let rest for 5 minutes to allow juices to redistribute.
08 - Sprinkle chopped fresh cilantro over the chicken and arrange lime wedges alongside. Serve immediately while hot.

# Expert Advice:

01 -
  • The mango caramelizes beautifully on the grill creating those gorgeous charred sweet spots
  • Everything gets made in one blender so cleanup is practically nonexistent
  • The marinade doubles as a basting sauce meaning maximum flavor in every single bite
02 -
  • Pat the chicken dry before adding the marinade so the sauce actually sticks to the meat
  • Do not over marinate or the lime will start to cook the chicken like ceviche
  • Letting the chicken rest after grilling is the difference between juicy and dry meat
03 -
  • Grill extra chicken even if you do not need it all because it reheats perfectly for lunches
  • If using chicken thighs they may need an extra 2 to 3 minutes per side but stay much juicier

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