Grilled Mango Lime Chicken (Print Version)
Tender chicken grilled with a tropical mango-lime marinade, infused with cumin and smoked paprika for a bright, summery main dish.
# What You Need:
→ Poultry
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
→ Marinade
02 - 1 large ripe mango, peeled and diced
03 - 1/4 cup fresh 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 black pepper
11 - 1/4 teaspoon chili flakes
→ Garnish
12 - Fresh cilantro, chopped
13 - Lime wedges
# Directions:
01 - Combine mango, lime juice, olive oil, honey, garlic, cumin, smoked paprika, salt, pepper, and chili flakes in a blender. Process 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 basting during grilling.
03 - Place chicken breasts in a large resealable plastic bag or shallow glass dish. Pour remaining marinade over chicken, turning pieces to coat evenly. Seal and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor penetration.
04 - Heat grill to medium-high temperature (about 400°F). Lightly oil the grates with a paper towel dipped in vegetable oil to prevent sticking.
05 - Remove chicken from marinade and let excess liquid drip off. Discard the used marinade. Pat chicken lightly with paper towels for better searing.
06 - Place chicken on preheated grill. Cook for 6 to 8 minutes per side, brushing occasionally with reserved marinade during the last few minutes. Continue until internal temperature reaches 165°F and juices run clear.
07 - Transfer grilled chicken to a clean platter. Tent loosely with aluminum foil and allow to rest for 5 minutes, letting juices redistribute throughout the meat.
08 - Sprinkle chopped fresh cilantro over the chicken. Arrange lime wedges alongside. Serve immediately while hot.
# Expert Tips:
01 -
- The mango caramelizes beautifully on the grill creating sticky sweet spots that make every bite different
- Marinating ahead means actual work on cooking day is almost nothing
- This travels well to potlucks and always disappears first from the table
02 -
- Never reuse marinade that raw chicken has soaked in unless you boil it first for safety
- Pounding the chicken to even thickness prevents thin ends from drying out while thick centers finish cooking
03 -
- Grill extra chicken and slice it for salads or grain bowls throughout the week
- Let the chicken come to room temperature for 20 minutes before grilling for more even cooking