Grilled Mango Lime Chicken (Printable)
Bright mango-lime marinade transforms chicken into a juicy, tropical main with honey, cumin and smoky paprika.
# What You Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (approximately 1½ pounds)
→ Marinade
02 - 1 large ripe mango, peeled and diced
03 - 1/4 cup freshly squeezed lime juice (approximately 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
# Steps:
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 smooth.
02 - Transfer 1/4 cup of the prepared marinade to a small bowl and set aside for basting during grilling.
03 - Place chicken breasts in a large resealable plastic bag or shallow bowl. Pour remaining marinade over chicken, ensuring each piece is thoroughly coated. Seal or cover and refrigerate for at least 1 hour, or up to 8 hours.
04 - Preheat grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
05 - Remove chicken from the marinade, allowing any excess to drip off. Discard used marinade.
06 - Grill chicken for 6 to 8 minutes per side, brushing with reserved marinade occasionally. Cook until juices run clear and the internal temperature reaches 165°F (74°C).
07 - Transfer grilled chicken to a plate and tent loosely with foil. Allow to rest for 5 minutes.
08 - Sprinkle chopped cilantro over the chicken and serve with lime wedges. Serve immediately.
# Expert Advice:
01 -
- The chicken turns out so juicy that it practically begs to be eaten straight off the grill, no utensils required.
- The bold mango-lime marinade transforms everyday chicken into something irresistibly vibrant and fresh.
02 -
- Once, I forgot to reserve some of the marinade and ended up basting with the raw batch — a quick panic, but now I always set it aside first for safety and flavor.
- Letting the chicken rest before slicing makes an unbelievable difference — no more dry bits at the edges.
03 -
- Brushing the reserved marinade onto the chicken right before it comes off the grill gives a gorgeous glaze and boosts flavor.
- Resting under foil is non-negotiable — it keeps every bite plump and succulent.