Ingredients
Equipment
Method
- In a medium bowl, whisk together the olive oil, lime juice, honey, grated ginger, minced garlic, chili powder, salt, and black pepper. If you’re feeling adventurous, add a pinch of red pepper flakes for a little kick.1/4 cup olive oil, 2 tablespoons lime juice, 1 tablespoon honey, 1 teaspoon grated fresh ginger, 1 clove garlic, minced, 1/2 teaspoon chili powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, Optional Red pepper flakes for a touch of heat
- Place the chicken breasts in a resealable bag or a shallow dish. Pour about half of the prepared marinade over the chicken, ensuring it's well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours. Reserve the remaining marinade for the glaze.2 boneless, skinless chicken breasts (about 1.5 lbs total)
- Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Lightly oil the grill grates to prevent sticking.
- While the grill heats up, lightly brush the reserved diced mango (the half you’re grilling) with a little olive oil. Place the mango pieces directly on the grill for 2-3 minutes per side, until slightly softened and caramelized with grill marks. Remove from the grill and set aside.1 ripe mango, peeled and diced (reserve half for grilling, half for sauce), 1/4 cup olive oil
- Remove the chicken breasts from the marinade, discarding any excess marinade. Place the chicken on the preheated grill. Grill for 6-8 minutes per side, or until the chicken is cooked through, with an internal temperature of 165°F (74°C).2 boneless, skinless chicken breasts (about 1.5 lbs total)
- While the chicken is grilling, carefully pour the reserved marinade into a small saucepan. Add the remaining diced mango (the half you reserved for the sauce). Bring the mixture to a simmer over medium heat.1 ripe mango, peeled and diced (reserve half for grilling, half for sauce)
- Let the glaze simmer for 5-7 minutes, stirring occasionally, until it slightly thickens and the mango breaks down a bit. You can mash some of the mango with a spoon to help create a smoother glaze.
- Once the chicken is cooked, brush it generously with the warm mango glaze. You can do this on the grill for the last minute of cooking or remove the chicken to a plate and glaze generously.2 boneless, skinless chicken breasts (about 1.5 lbs total)
- Slice the grilled mango chicken and serve immediately. Top with the grilled mango pieces and a sprinkle of fresh chopped cilantro for a vibrant finish.1 ripe mango, peeled and diced (reserve half for grilling, half for sauce), Fresh cilantro, chopped (for garnish)
Notes
Allow the Grilled Mango Chicken to cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days.
For longer storage, you can freeze portions of the Grilled Mango Chicken. Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 2 months.
To reheat, gently warm the chicken in a skillet over low heat with a splash of water or chicken broth, or microwave on a low power setting. For a touch more flavor, you can brush with a little extra glaze or a drizzle of honey before reheating. If reheating from frozen, thaw in the refrigerator overnight first, then reheat as directed.