Honey Lime Chicken with Mango Salsa Recipe
This vibrant Honey Lime Chicken with Mango Salsa is a perfect blend of sweet, tangy, and savory flavors. Marinated in a honey-lime mixture with aromatic spices, the chicken is tender and juicy, complemented beautifully by a fresh and zesty mango salsa. It’s a versatile dish that can be grilled, pan-seared, or baked, making it ideal for a quick weeknight meal or a delightful weekend cookout.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
For the Honey Lime Chicken:
- 2 large boneless skinless chicken breasts (or 4 small)
- 2 tablespoons honey
- Juice and zest of 2 limes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Mango Salsa:
- 1 large ripe mango, diced
- ¼ cup red onion, finely chopped
- 1 small jalapeño, seeded and minced (optional for heat)
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a small bowl, whisk together the honey, lime juice, lime zest, olive oil, minced garlic, cumin, smoked paprika, salt, and black pepper. Place the chicken breasts in a shallow dish or resealable plastic bag, then pour the marinade over the chicken, ensuring it is well coated. Seal and let it marinate in the refrigerator for at least 30 minutes or up to 12 hours for maximum flavor infusion.
- Prepare the Mango Salsa: In a medium bowl, combine the diced mango, finely chopped red onion, minced jalapeño (if using), and chopped cilantro. Squeeze the fresh lime juice over the mixture and season with salt and pepper to taste. Stir thoroughly and allow the salsa to sit for 10 to 15 minutes to let the flavors blend together.
- Cook the Chicken:
Grilling: Preheat your grill to medium-high heat. Place the marinated chicken on the grill and cook for 5 to 6 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let the chicken rest for 5 minutes to retain juices.
Pan-Searing: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 7 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (75°C). Remove from heat and allow to rest.
Baking: Preheat the oven to 400°F (200°C). Place the marinated chicken in a baking dish and bake for 20 to 25 minutes or until the internal temperature reaches 165°F (75°C). Let it rest a few minutes before slicing. - Assemble and Serve: Slice the cooked chicken breasts and arrange them on a serving plate. Spoon the fresh mango salsa generously over the chicken. Serve immediately alongside your choice of rice, quinoa, salad, or warm tortillas for a complete and delicious meal.
Notes
- Marinating the chicken longer enhances the depth of flavor and tenderness.
- The jalapeño in the mango salsa is optional and can be omitted for a milder dish.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (75°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier twist, add a pinch of cayenne pepper to the marinade.
