why make this recipe
Honey Lime Chicken with Mango Salsa is a delicious and refreshing dish perfect for warm days or any time you want a burst of flavor. The combination of sweet honey, tangy lime, and juicy mango creates a delightful balance that enhances the grilled or baked chicken. It’s simple to prepare and works great for family dinners, backyard barbecues, or meal prep for the week.
how to make Honey Lime Chicken with Mango Salsa
Ingredients:
- 2 large boneless skinless chicken breasts
- 2 tablespoons honey
- 2 limes, juiced and zested
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large ripe mango, diced
- ¼ cup finely chopped red onion
- 1 small jalapeño, seeded and minced (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Directions:
In a bowl, whisk together honey, lime juice and zest, olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper until well combined to create the flavorful marinade.
Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring the pieces are fully coated. Seal and refrigerate for at least 30 minutes, ideally up to 12 hours, to allow the flavors to infuse.
While the chicken marinates, mix diced mango, finely chopped red onion, minced jalapeño (if using), chopped cilantro, lime juice, and a pinch of salt and pepper in a separate bowl. Let the salsa rest at room temperature for 10 to 15 minutes to blend the flavors.
Choose your preferred method to cook the chicken:
- Grill the chicken over medium-high heat for 5 to 6 minutes per side.
- Pan sear in a lightly oiled skillet on medium heat for 5 to 7 minutes per side.
- Bake in a preheated oven at 400°F (200°C) for 20 to 25 minutes.
Cook until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Let the chicken rest for a few minutes after cooking to retain its juices. Slice the chicken and top with the fresh mango salsa. Serve immediately alongside rice, quinoa, a fresh salad, or warm tortillas for a complete meal.
how to serve Honey Lime Chicken with Mango Salsa
Serve Honey Lime Chicken with Mango Salsa alongside your favorite sides like rice, quinoa, or a fresh salad. It’s also delicious in warm tortillas for a tasty wrap. A cold beverage pairs nicely to complement the zesty flavors of the dish.
how to store Honey Lime Chicken with Mango Salsa
Store any leftover Honey Lime Chicken in an airtight container in the refrigerator for up to 3 days. The mango salsa can be kept separately in the fridge for about 2 days. To reheat the chicken, simply warm it in the microwave or on the stovetop.
tips to make Honey Lime Chicken with Mango Salsa
- Marinate the chicken overnight for even better flavor.
- Adjust the seasoning of the mango salsa according to your taste.
- Add more fruits like pineapple or avocado to the salsa for variety.
- Use a meat thermometer to ensure perfect cooking; aim for an internal temperature of 165°F (74°C).
variation
You can use other proteins, such as shrimp or tofu, instead of chicken. The marinade and salsa work well with many different foods, making it a versatile recipe. You can also try different fruits for the salsa, like pineapple or peach.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, you can! Just make sure to thaw them completely before marinating and cooking.
Is the jalapeño necessary in the mango salsa?
No, the jalapeño adds heat but is optional. You can skip it if you prefer a milder salsa.
Can I make this recipe ahead of time?
Yes, you can marinate the chicken and prepare the salsa a day ahead of time. Just store everything separately in the fridge until you’re ready to cook.
Honey Lime Chicken with Mango Salsa
Ingredients
Method
- In a bowl, whisk together honey, lime juice and zest, olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper until well combined.
- Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring the pieces are fully coated. Seal and refrigerate for at least 30 minutes, ideally up to 12 hours.
- In a separate bowl, mix diced mango, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice, and a pinch of salt and pepper. Let the salsa rest at room temperature for 10 to 15 minutes.
- Choose your preferred method to cook the chicken: Grill over medium-high heat for 5 to 6 minutes per side, pan sear in a lightly oiled skillet on medium heat for 5 to 7 minutes per side, or bake in a preheated oven at 400°F (200°C) for 20 to 25 minutes.
- Cook until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Let the chicken rest for a few minutes after cooking. Slice the chicken and top with the fresh mango salsa. Serve immediately alongside rice, quinoa, a fresh salad, or warm tortillas.
Notes
Name: Yumi Hwag
Byline: Founder & Recipe Developer, Yumimeals
Bio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]