Grilled Mango Chicken (Print)

Tender grilled chicken in a sweet and tangy mango-lime marinade for a tropical dinner

# Ingredient list:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 pounds)

→ Mango Marinade

02 - 1 large ripe mango, peeled and diced
03 - 2 tablespoons olive oil
04 - 2 tablespoons lime juice (about 1 lime)
05 - 2 tablespoons honey
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 teaspoon chili flakes (optional, for heat)
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Garnish

11 - 1/4 cup fresh cilantro, chopped
12 - Lime wedges, for serving

# Directions:

01 - Combine mango, olive oil, lime juice, honey, garlic, ginger, chili flakes, salt, and black pepper in a blender or food processor. Blend until smooth to create a uniform marinade consistency.
02 - Set aside 1/4 cup of the blended marinade in a separate container for brushing during grilling and serving at the table.
03 - Place chicken breasts in a large resealable bag or shallow dish. Pour the remaining marinade over the chicken, ensuring each piece is thoroughly coated. Refrigerate for at least 1 hour, or overnight for more intense flavor penetration.
04 - Heat grill to medium-high temperature (400°F). Lightly oil the grates to prevent sticking and ensure clean release of the chicken.
05 - Remove chicken from the marinade, allowing excess liquid to drip off. Discard the used marinade to prevent cross-contamination.
06 - Grill chicken for 6-8 minutes per side, brushing with the reserved marinade during the final 2 minutes of cooking. Cook until internal temperature reaches 165°F for safe consumption.
07 - Transfer grilled chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice crosswise and sprinkle generously with chopped fresh cilantro.
08 - Arrange sliced chicken on a serving platter and accompany with fresh lime wedges for squeezing over the top.

# Expert Tips:

01 -
  • The mango creates natural caramelization on the grill that no sauce can replicate
  • Marinade comes together in minutes but tastes like you spent all day preparing it
  • Works beautifully for meal prep and tastes even better the next day
02 -
  • The honey in the marinade burns quickly over high heat, so watch carefully during those last few minutes
  • Letting the chicken rest after grilling is nonnegotiable or the juices will run out onto the cutting board instead of staying where they belong
03 -
  • Pat the chicken dry before grilling if you want prominent grill marks, but leaving some marinade on adds more flavor
  • If your mango is not quite ripe enough, add an extra half tablespoon of honey to compensate

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