Grilled Mango Lime Chicken (Printable View)

Tender grilled chicken in a tropical mango-lime marinade with aromatic spices

# What You 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 Steps:

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 and creamy.
02 - Measure out 1/4 cup of the blended marinade and transfer to a separate small bowl. Cover and set aside for brushing during grilling.
03 - Place chicken breasts in a large resealable plastic bag or shallow glass dish. Pour the remaining marinade over the 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 (approximately 375°F to 400°F). Lightly oil the grates to prevent sticking.
05 - Remove chicken from the marinade, letting excess liquid drip off. Discard the used marinade safely.
06 - Place chicken on the preheated grill. Cook for 6 to 8 minutes per side, brushing occasionally with the reserved marinade. Continue until internal temperature reaches 165°F and juices run clear.
07 - Transfer grilled chicken to a serving plate. Tent loosely with aluminum foil and allow to rest for 5 minutes, which helps retain juices.
08 - Sprinkle chopped fresh cilantro over the chicken and arrange lime wedges alongside. Serve immediately while hot.

# Expert Advice:

01 -
  • The mango caramelizes on the grill creating these incredible sweet and charry bits that make people ask what your secret is
  • Everything goes into one blender so cleanup is basically nonexistent
  • The marinade works double duty as a basting sauce meaning maximum flavor with zero extra effort
02 -
  • Never reuse the marinade that raw chicken soaked in as a sauce always reserve that portion before you add the meat
  • Pounding the chicken to even thickness is the single most important step for uniform cooking
  • If your mango isn't quite ripe add an extra half tablespoon of honey to compensate
03 -
  • Chicken thighs stay juicier than breasts if you're worried about overcooking
  • Double the marinade and freeze half for next time it keeps perfectly for three months

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