Grilled Mango Salsa Chicken (Printable)

Tender grilled chicken breasts with a fresh and vibrant mango salsa topping, perfect for warm days.

# What You'll Need:

→ Chicken marinade

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lime juice
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper

→ Mango salsa

09 - 1 large ripe mango, peeled and diced
10 - 1/2 red bell pepper, diced
11 - 1/4 cup red onion, finely chopped
12 - 1 small jalapeño, seeded and minced
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 tablespoons fresh lime juice
15 - 1/4 teaspoon salt

# How-To Steps:

01 - In a small bowl, whisk together olive oil, lime juice, chili powder, garlic powder, cumin, salt, and black pepper until well combined.
02 - Place chicken breasts in a resealable bag or shallow dish and pour marinade over, coating evenly. Refrigerate for a minimum of 15 minutes up to 2 hours.
03 - Combine diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Mix thoroughly and refrigerate until serving.
04 - Heat grill to medium-high and lightly oil the grates to prevent sticking.
05 - Remove chicken from marinade and grill for 6 to 7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
06 - Let grilled chicken rest for 5 minutes before topping each breast with a generous spoonful of mango salsa. Serve immediately.

# Expert Tips:

01 -
  • The chicken stays impossibly juicy because the marinade does the heavy lifting while you're prepping salsa.
  • Fresh mango salsa transforms a simple grilled breast into something that feels like a vacation on a plate.
  • It's naturally gluten-free and dairy-free, so it works for almost any table.
  • Cooking time is genuinely 40 minutes start to finish, perfect for weeknight entertaining.
02 -
  • Don't skip the rest period after grilling; I learned this the hard way by cutting into hot chicken and watching all the juices run out onto the plate.
  • Taste the mango before you use it—an underripe one will make the whole dish taste flat and waxy, no matter what else you do.
  • The jalapeño heat builds as the salsa sits, so if you're serving guests who don't like spice, go lighter than you think you should.
03 -
  • Let the chicken come to room temperature for 10 minutes before grilling; it cooks more evenly and stays juicier throughout.
  • If your grill isn't hot enough, the chicken will stick and tear—medium-high is the bare minimum, and you can always move pieces to cooler zones if they char too quickly.
  • Fresh cilantro can taste soapy to about 10% of people due to genetics, so if that's you, substitute parsley or just leave it out entirely; the salsa will still shine.
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