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Honey Lime Chicken with Mango Salsa

Honey Lime Chicken with Mango Salsa

Get ready to tantalize your taste buds with our incredible Honey Lime Chicken with Mango Salsa, a recipe that’s not only bursting with tropical flavors but is also surprisingly simple to whip up. This dish is your go-to for a healthy, vibrant dinner that’s perfect for weeknights or entertaining guests.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1/4 cup honey
  • 1/4 cup fresh lime juice (from about 2-3 limes)
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional, for a little heat)
  • salt and freshly ground black pepper to taste
For the Mango Salsa
  • 2 ripe mangoes peeled, pitted, and diced
  • 1/2 red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeño seeded and finely minced (adjust to your spice preference)
  • 1/2 lime juice
  • pinch salt

Equipment

  • Medium Bowl
  • Resealable Bag or Shallow Dish
  • Grill or large skillet
  • Cutting Board

Method
 

  1. In a medium bowl, whisk together the honey, fresh lime juice, olive oil, minced garlic, smoked paprika, cumin, cayenne pepper (if using), salt, and black pepper. This fragrant marinade is the flavor foundation for your chicken.
    1/4 cup honey, 1/4 cup fresh lime juice, 2 tablespoons olive oil, 2 cloves garlic, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper, salt and freshly ground black pepper
  2. Place the chicken breasts or thighs in a resealable bag or a shallow dish. Pour the honey lime marinade over the chicken, ensuring it's evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a deeper flavor. If you're short on time, even 15 minutes will impart a good amount of flavor.
    1.5 lbs boneless, skinless chicken breasts or thighs
  3. While the chicken is marinating, prepare the vibrant mango salsa. In a separate bowl, gently combine the diced mangoes, finely chopped red onion, chopped cilantro, minced jalapeño, lime juice, and a pinch of salt. Stir gently to combine all the flavors. Taste and adjust seasoning as needed; you might want a little more lime juice or salt depending on the sweetness of your mangoes. Set aside.
    2 ripe mangoes, 1/2 red onion, 1/4 cup fresh cilantro, 1 jalapeño, 1/2 lime juice, pinch salt
  4. Preheat your grill to medium-high heat. Lightly oil the grill grates. Remove the chicken from the marinade, letting any excess drip off (discard the marinade). Grill the chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). The honey in the marinade might cause some caramelization, so watch for flare-ups.
    1.5 lbs boneless, skinless chicken breasts or thighs
  5. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Remove chicken from marinade and place in the hot skillet. Sear for 5-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
    1.5 lbs boneless, skinless chicken breasts or thighs, 2 tablespoons olive oil
  6. Once cooked, remove the chicken from the grill or skillet and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, ensuring a tender and moist chicken.
  7. Slice the rested chicken against the grain. Serve the honey lime chicken generously topped with the fresh mango salsa. This dish is delicious served on its own, over rice, with quinoa, or alongside a fresh green salad.

Notes

The chicken will keep for up to 3-4 days, and the salsa is best consumed within 2-3 days for optimal freshness and texture.
The cooked chicken can be frozen after it has cooled completely. Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. It will remain good for up to 2-3 months. Thaw in the refrigerator overnight before reheating. The mango salsa is not ideal for freezing as the mangoes can become mushy.