Honey Lime Chicken with Mango Salsa
Four grilled chicken portions in a honey-citrus marinade, served with chilled mango salsa.
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts cut into 4 portions, or use 4 small breasts
- 2 tablespoons honey
- 2 limes juice and zest, for the marinade
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mango Salsa
- 1 large ripe mango diced
- 1/4 cup red onion finely chopped
- 1 small jalapeño seeded and minced, optional
- 2 tablespoons fresh cilantro chopped
- 1 lime juice, for the salsa
- Salt and pepper to taste
For Serving
- cooked rice, quinoa, greens, or tortillas optional, for serving
- lime wedges optional, for serving
As Needed
- neutral oil as needed to oil the grill grates
Instructions
Prepare Salsa and Marinade
- Combine mango, red onion, optional jalapeño, cilantro, and juice of the 1 salsa lime. Season with salt and pepper and refrigerate.
- Make 4 evenly sized chicken portions and coat with honey, juice and zest of the 2 marinade limes, olive oil, garlic, cumin, paprika, salt, and pepper. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Grill
- Preheat a clean, lightly oiled grill to medium, about 375–400°F, and let excess marinade drip off the chicken. Grill for 4–6 minutes per side until each thick center reaches 165°F, moving away from flare-ups.
- Rest on a clean plate for 5 minutes and discard used marinade. Divide into 4 servings with the chilled mango salsa and optional serving bases or lime wedges.
Notes
- Refrigerate chicken promptly at 40°F or below; use within 3 days. Keep mango salsa separate and use within 2 days.
- Reheat chicken to 165°F; serve the salsa cold.