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Grilled Chicken with Mango Salsa Recipe

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4.6 from 67 reviews

This vibrant and flavorful Chicken with Mango Salsa recipe features tender, pan-seared chicken breasts seasoned with a spicy blend of herbs and spices, paired with a refreshing mango salsa made from ripe mangoes, red onion, bell pepper, jalapeño, cilantro, and lime juice. The combination of sweet, spicy, and tangy flavors makes for a delicious, healthy, and colorful meal perfect for any occasion.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts (6-8 oz each)
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon chili powder (optional)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • Pinch of cayenne pepper (optional)

Mango Salsa

  • 2 ripe but firm mangoes, diced (½-inch cubes)
  • ½ red onion, finely diced (¼ cup)
  • 1 red bell pepper, finely diced (½ cup)
  • ½ cup fresh cilantro, finely chopped
  • 1 jalapeño, seeded and finely minced (optional)
  • Juice of 1 large lime (about 2 tablespoons)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • A tiny pinch of sugar (optional)

Instructions

  1. Prepare the Mango Salsa: Dice the mangoes, red onion, red bell pepper, cilantro, and minced jalapeño (if using) and combine them in a medium bowl. Add lime juice, salt, pepper, and the optional sugar. Gently mix the ingredients to blend the flavors.
  2. Chill the Salsa: Cover and refrigerate the salsa for at least 15-20 minutes to allow the flavors to meld and develop.
  3. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Pound the thicker parts to a uniform thickness of ¾-1 inch to ensure even cooking. In a small bowl, mix together sea salt, black pepper, chili powder, garlic powder, onion powder, oregano, and cayenne pepper.
  4. Season the Chicken: Drizzle the chicken with 1 tablespoon of olive oil, then rub the spice blend generously on both sides of each breast. Let the seasoned chicken sit at room temperature for 10-15 minutes if possible to enhance flavor absorption.
  5. Cook the Chicken: Heat a large skillet, preferably cast iron or stainless steel, over medium-high heat. Place the chicken breasts in the hot pan without overcrowding; cook in batches if necessary. Sear the chicken undisturbed for 5-7 minutes until a golden-brown crust forms.
  6. Finish Cooking: Flip the chicken and reduce the heat to medium. Cook for another 6-8 minutes or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and transfer to a cutting board.
  7. Rest the Chicken: Loosely tent the chicken with aluminum foil and let it rest for 5-10 minutes. This step redistributes the juices for more tender and juicy meat.
  8. Serve: Slice the rested chicken against the grain into ½-inch strips. Arrange the sliced chicken on plates and top generously with the chilled mango salsa. Garnish with fresh cilantro sprigs, lime wedges, or avocado slices if desired. Serve immediately.

Notes

  • For an extra kick, include the optional chili powder, cayenne pepper, and jalapeño in both chicken seasoning and salsa.
  • If you do not have fresh mangoes, frozen diced mangoes thawed and drained can be used.
  • Pounding chicken breasts to an even thickness ensures uniform cooking and prevents dryness.
  • Resting the chicken after cooking allows the juices to redistribute, resulting in tender and juicy meat.
  • Mango salsa can be prepared in advance and refrigerated for up to 24 hours; stir before serving.
  • Serve with rice, quinoa, or a side salad to complete the meal.

Find it online: https://forkvista.com/grilled-chicken-with-mango-salsa-recipe/