Description
Grilled Mango Chicken features marinated chicken breasts grilled to perfection and topped with fresh mango, creating a vibrant and tropical dish ideal for summer barbecues. This flavorful recipe pairs well with various sides, making it a versatile choice for any meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 ripe mangoes, peeled and diced
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a medium-sized bowl, combine the lime juice, olive oil, honey, minced garlic, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using). Whisk until well blended.
- Add the diced mangoes to the marinade and gently fold them in, ensuring they are well coated. Set aside about 1/4 cup of the marinade for basting later.
- Place the chicken breasts in a large resealable plastic bag or a shallow dish.
- Pour the remaining marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate for at least 1 hour, preferably 4 hours or overnight for maximum flavor.
- About 30 minutes before grilling, remove the chicken from the refrigerator to allow it to come to room temperature.
- Preheat your grill to medium-high heat (about 375°F to 400°F). If using a charcoal grill, ensure the coals are evenly distributed and glowing.
- Lightly oil the grill grates with a paper towel dipped in vegetable oil to prevent sticking.
- Once the grill is hot, remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the used marinade.
- Place the chicken breasts on the grill. Cook for about 6-7 minutes on one side without moving them to achieve nice grill marks.
- Flip the chicken breasts and baste them with the reserved marinade. Grill for an additional 6-7 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- During the last few minutes of grilling, you can add any remaining diced mango from the marinade to the grill to caramelize slightly.
- Once cooked, remove the chicken from the grill and transfer it to a cutting board.
- Cover the chicken loosely with aluminum foil and let it rest for about 5-10 minutes to allow the juices to redistribute.
- After resting, slice the grilled chicken breasts into strips or serve them whole.
- Arrange the sliced chicken on a serving platter. If you grilled additional mango, scatter it over the chicken.
- Garnish with freshly chopped cilantro and serve with lime wedges on the side.
Notes
- This grilled mango chicken pairs beautifully with steamed jasmine rice, fresh salads, grilled vegetables, or soft tortillas for tacos.
- For added heat, adjust the cayenne pepper to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes