Mango Salsa Grilled Chicken

$- 4 boneless, skinless chicken breasts - 2 tablespoons olive oil - Juice of 2 limes - 1 teaspoon cumin - Salt and pepper to taste The chicken is the star of this dish. I love using boneless, skinless chicken breasts because they cook evenly and stay juicy. For the marinade, I mix olive oil, lime juice, and cumin. This adds great depth to the flavor. Don't forget the salt and pepper; they make a big difference. - 2 ripe mangoes, diced - 1 small red onion, finely chopped - 1 red bell pepper, diced - 1 jalapeño, deseeded and minced - 1/4 cup fresh cilantro, chopped The mango salsa is bright and refreshing. Ripe mangoes bring sweetness. The red onion adds a nice crunch. I use red bell pepper for color and flavor. Jalapeño gives a little kick, but you can skip it if you want less heat. Fresh cilantro ties everything together with a herbal note. - Lime wedges for garnish You can add lime wedges when serving. They add a zesty touch and look great on the plate. This dish is all about fresh ingredients. Each one plays a key role in the final taste. {{ingredient_image_1}} Start by mixing olive oil, lime juice, cumin, salt, and pepper in a large bowl. This marinade adds great flavor to the chicken. Place the boneless, skinless chicken breasts in the bowl. Make sure each piece is well coated with the marinade. Cover the bowl and put it in the fridge. Let the chicken marinate for at least 30 minutes to one hour. This step makes the chicken juicy and tasty. While the chicken is marinating, grab another bowl. Dice the ripe mangoes and add them to the bowl. Then, finely chop the red onion and add it in. Next, dice the red bell pepper and mince the jalapeño, adding both to the mix. Don’t forget the fresh cilantro; chop it and toss it in too. Squeeze in the juice of one lime and add a pinch of salt. Gently mix all the ingredients together. Set the salsa aside to let the flavors blend. This salsa brings a fresh, sweet kick to the dish. Now it’s time to grill! Preheat your grill to medium-high heat. Make sure the grates are clean and oiled so the chicken doesn’t stick. Take the marinated chicken out of the fridge. Place the chicken on the grill and cook for about 6-7 minutes on each side. The chicken is ready when it reaches an internal temperature of 165°F (75°C). Look for nice grill marks. Once done, let the chicken rest for 5 minutes on a plate. This helps keep it moist. After resting, slice the grilled chicken and top it with plenty of mango salsa. Enjoy your flavorful meal! To make great grilled chicken, start with the right marination. Use olive oil, lime juice, cumin, salt, and pepper. Let the chicken sit in this mix for at least 30 minutes. This time helps the flavors soak in. When grilling, keep the heat at medium-high. This temperature helps cook the chicken evenly. Cook for about 6-7 minutes on each side. Always check the chicken's internal temperature. It should reach 165°F (75°C) to be safe and juicy. For mango salsa, use fresh ingredients for the best taste. Dice ripe mangoes, red onion, and red bell pepper. Add minced jalapeño for a little heat. Fresh cilantro brings brightness to the dish. Mix in lime juice and a pinch of salt. Let the salsa sit for a bit. This wait lets the flavors blend and become more vibrant. Taste and adjust the salt if needed. After grilling, let the chicken rest for about 5 minutes. This step helps keep the juices inside the meat. When you slice it, the chicken will be moist. Serve the chicken topped with a generous scoop of mango salsa. You can place it on a bed of fresh greens. For a pop of color, add grilled veggies on the side. Lime wedges also make a lovely garnish. Enjoy the fresh and zesty flavors! Pro Tips Marination Matters: Allow the chicken to marinate for at least one hour, or even overnight, for deeper flavor absorption. Fresh Ingredients: Use ripe, juicy mangoes for the salsa to enhance the sweetness and overall flavor of the dish. Grill Temperature: Ensure your grill is properly preheated. A medium-high heat will give you those perfect grill marks and juicy chicken. Let it Rest: Allow the chicken to rest after grilling. This step is crucial for locking in the juices and ensuring tender meat. {{image_2}} If you want to switch things up, try using fish or shrimp. Salmon and tilapia work great with mango salsa. You can also use tofu for a vegetarian option. Just marinate it like the chicken. These proteins cook fast, so watch the grill closely. Mango is sweet, but other fruits add fun flavors. Pineapple adds a tropical twist. Peaches or nectarines bring a juicy bite. You can even mix in berries for a tart kick. Experiment with your favorite fruits to find the perfect blend. Want more heat? Add extra jalapeños or a dash of hot sauce. You can use chili powder or cayenne pepper for more flavor. If you like it smoky, try smoked paprika. Adjust the spices to fit your taste buds. Cooking is all about making it yours! To keep your Mango Salsa Grilled Chicken fresh, store leftovers in an airtight container. Place the chicken and salsa in separate containers. This prevents the chicken from getting soggy. You can store them in the fridge for up to three days. Before eating, check for any signs of spoilage. If you want to keep your meal longer, freezing works well. Wrap the chicken tightly in plastic wrap, then in foil. This helps prevent freezer burn. For the salsa, use a freezer-safe container. It’s best to freeze salsa without added lime juice. This keeps its flavor bright. You can freeze both items for up to three months. When you’re ready to enjoy your leftovers, follow these steps. For chicken, preheat your oven to 350°F (175°C). Place the chicken on a baking tray and cover it with foil. Heat for about 15 to 20 minutes, until warm. For salsa, just let it sit at room temperature for about 10 to 15 minutes. This helps the flavors return. Enjoy your meal as if it’s fresh! You should marinate the chicken for at least 30 minutes. This time helps the flavors soak in. For even better taste, marinate for 1 hour. The longer the chicken sits in the marinade, the more flavorful it becomes. Yes, you can make the mango salsa ahead of time. Prepare it a few hours before serving. This gives the flavors time to mix. Just store it in the fridge until you’re ready to serve. The best way to grill chicken is on a medium-high heat grill. Make sure the grill is clean and oiled. This prevents sticking and gives nice grill marks. Grill the chicken for about 6-7 minutes on each side. Use a meat thermometer to check for doneness. The chicken should reach an internal temperature of 165°F (75°C). This blog post covered all you need for a great meal. We discussed the key ingredients, from chicken to mango salsa. I shared step-by-step instructions for marinating and grilling chicken. You also learned tips for perfect grilling and tasty salsa. If you want to mix things up, I provided variations for proteins and fruits. Finally, we talked about storing and reheating leftovers. Enjoy this recipe and its fresh flavors. Your meal will impress anyone!$

Mango Salsa Grilled Chicken

A flavorful grilled chicken dish topped with fresh mango salsa.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
2 pieces ripe mangoes, diced
1 small red onion, finely chopped
1 piece red bell pepper, diced
1 piece jalapeño, deseeded and minced
0.25 cup fresh cilantro, chopped
2 tablespoons juice of limes
2 tablespoons olive oil
1 teaspoon cumin
to taste salt and pepper

Instructions

In a large bowl, combine olive oil, lime juice, cumin, salt, and pepper. Add the chicken breasts and coat them well with the marinade. Cover and refrigerate for at least 30 minutes to 1 hour for best flavor.
While the chicken is marinating, in another bowl, mix together diced mangoes, red onion, red bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt. Toss gently until all ingredients are well combined. Set aside to let the flavors meld.
Preheat your grill to medium-high heat. Make sure the grill grates are clean and well-oiled to prevent sticking.
Remove chicken from the marinade and grill for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks.
Once cooked, let the chicken rest for 5 minutes on a plate to allow the juices to settle.
Slice the grilled chicken breasts and top with generous amounts of mango salsa.

Notes

Serve the chicken on a bed of fresh greens or alongside grilled vegetables for a colorful plate. Garnish with additional lime wedges and a sprinkling of cilantro for added freshness.

Keyword grilled chicken, mango salsa, summer recipe