Grilled Chicken Mango Salsa Recipe

Hi mom, welcome to Cooktophia. Today we will make Grilled Chicken Mango Salsa Recipe. Juicy grilled chicken, sweet coconut rice, and the fresh mango salsa take it over the top! This is irresistibly sweet and spicy, super simple to make, healthy, and outrageously delicious. Plus, it’s so colorful and bright!

We love making grilled chicken all summer long, and this Mexican flavored marinade packs in the flavor and makes the most tender chicken breasts. Coconut rice is the perfect side for this chicken and then the fresh mango salsa knocks this dish out of the park! Mango, avocado, cucumber, jalapeno, red bell pepper, and red onion are the impeccable blend of flavors to top this marinated chicken.

Grilled Chicken and Mango Salsa Recipe

Ingredients for Grilled Chicken Mango Salsa Recipe

This recipe really comes in two parts – the chicken marinade and the mango salsa. Here is what you will need to make both:

Chicken Marinade

  • Chicken Breasts
  • Lime Zest – flavor
  • Orange Juice – flavor and tenderizes
  • Lime Juice – flavor and tenderizes
  • Canola Oil – helps chicken get golden and crispy
  • Honey – a touch of sweetness
  • Cumin – flavor
  • Chili Powder – flavor and color
    • You could add some cayenne pepper too if you want more heat.
  • Coriander – flavor
  • Soy Sauce – flavor
  • Garlic – add more if you want!
  • Cilantro – can omit if you don’t like it, but such a great flavor!

Salsa

  • Cucumber
  • Mango
  • Avocado
  • Jalapeno
  • Red Pepper
  • Red Onion
  • Limes
  • Sugar
  • White Vinegar
  • Canola Oil
  • Cilantro

The measurements for each ingredient can be found in the recipe card down below.

How to Make Grilled Chicken Mango Salsa Recipe

Summertime is for playing outside, swimming, grilling, and being with family and friends. You don’t want to be spending hours in the kitchen. This recipe is so quick and easy and perfect for those busy fun-filled summer nights!

For the Chicken

  • Add the ingredients for the marinade into a large ziplock bag, seal the bag and squish everything around to combine it.
  • Save 1/2 cup of the marinade for later, and then add the chicken to the bag.
  • Refrigerate for at least 30 minutes. Flip the bag about halfway through to evenly marinate the chicken.
  • Startup your grill to high heat.
  • Remove the chicken from the marinade and throw away the leftovers.
  • Place the chicken onto the hot grill using tongs and let it cook for 1 minute, then lower the heat to medium.
  • Cook the chicken for 6 minutes and then flip them and cook for another 4-6 minutes.
    • You’re looking for an internal temperature of 165 degrees F.
  • Use the marinade that you reserved to brush all over the chicken.

For the Mango Salsa

I like to get this salsa made in the morning so it can sit and get totally delicious all day. Add all the ingredients to a bowl with a lid and stir to combine. Refrigerate until ready to serve.

Make a batch of our coconut rice and serve with the chicken and the salsa on top! Enjoy!

Can Grilled Chicken Mango Salsa Recipe Be Reheated?

Cover with foil and reheat in a 250 degree F oven until hot clear through. I have found this is the best way to reheat the chicken without drying it out.

Why Marinate Meat?

The marinade gives the meat a richer flavor and makes it more tender and moist.

How does Long Will Grilled Chicken keep?

You can store grilled chicken in the refrigerator for 3-4 days.

How to Tell if a Mango is Ripe

One of the best ways to tell if a mango is ripe is by its color. Mangoes change from being all green to yellow, orange, and red as they ripen. You can also give mangoes a little squeeze. They should be slightly firm with just the tiniest bit of giving to it. They also will smell sweet around the stem area.

Ways to Use Mango Salsa

One of my favorite things about mango salsa, aside from how dang delicious it is, is how beautiful it is. Look at all those beautiful colors! I love the sweetness from the mango, the heat from jalapeno, the creaminess of the avocado, and the flavor from the onions, bell peppers, and cilantro! It’s really an explosion of flavor in your mouth. Here are a few other dishes we like to eat with this salsa:

Reasons to Make Grilled Chicken Mango Salsa Recipe

In case you aren’t persuaded to head to the grocery store this minute for these ingredients, here are a few more reasons to love it:

  • Healthy: everything is fresh and healthy! If you’re worried about carbs or extra calories, you can skip the coconut rice.
  • Easy: it takes a little planning ahead to marinade, but it other than that, it takes just minutes to make!
  • Versatile: feel free to add or swap anything in the salsa! Add black beans, corn, tomatoes.

Whether you are on some sort of crazy diet because of a cranky nursing baby, or you are just looking for a spectacularly delicious grilled chicken recipe, this Mexican grilled chicken with mango salsa should be on your dinner table.

Grilled Chicken Mango Salsa Recipe

Ingredients

  • 4 Chicken Breasts boneless, skinless
  • 1 teaspoon Lime Zest
  • 3/4 Cup Orange Juice
  • 1/3 Cu[ Lime Juice
  • 1/2 Cup Canola Oil
  • 1 1/2 Tablespoons Honey
  • 1 teaspoon Cumin
  • 1 teaspoon Chili powder
  • 1/4 teaspoon Coriander
  • 2 Tablespoons Soy Sauce
  • 2 Cloves Garlic minced
  • 1/2 cup Cilantro chopped

Salsa

  • 1 Cucumber peeled, seeded, and diced
  • 1 large Mango  peeled and diced
  • 1 small Avocado Diced
  • 1/2 Jalapeno seeded and minced
  • 1/4 Cup Red Pepper diced
  • 1/4 Cup Red Onion diced
  • 1 1/2 Limes Juiced
  • 1 Tablespoon Sugar
  • 1 Tablespoon White Vinegar
  • 1 Tablespoon Canola Oil
  • 1/3 cup Cilantro chopped

For the Chicken

  1. In a large ziplock, add all of the marinade ingredients. Seal and squish the bag to combine. Pour off 1/2 cup and reserve in the fridge. Open the bag and add chicken, squish to combine, and seal. Place in the fridge for 30 minutes to 2 hours, flipping halfway through the marinating process. 
  2. Remove the chicken from the fridge and oil the grates of a grill. Heat to high.
  3. Remove the chicken from the marinade, discarding the extra. Using tongs, lay the chicken on the grill, and after 1 minute lower to medium heat. Cook the chicken for 6 minutes, flip and cook for another 4-6 minutes or until a temperature of 165. Brush with remaining marinade. This chicken and salsa will keep for 3-4 days in the refrigerator

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