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Grilled Chicken with Mango Salsa Recipe

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4.6 from 272 reviews

This vibrant Chicken with Mango Salsa recipe combines juicy, perfectly seared chicken breasts with a fresh, zesty mango salsa featuring ripe mangoes, red onion, bell pepper, cilantro, and a hint of jalapeño. The dish balances savory spices on tender chicken with a bright, refreshing salsa, making it an ideal healthy and flavorful meal perfect for warm-weather dining or anytime you want a light, colorful dinner.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts (6-8 oz each)
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon chili powder (optional)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • Pinch of cayenne pepper (optional)

Mango Salsa

  • 2 ripe but firm mangoes, diced (½-inch cubes)
  • ½ red onion, finely diced (¼ cup)
  • 1 red bell pepper, finely diced (½ cup)
  • ½ cup fresh cilantro, finely chopped
  • 1 jalapeño, seeded and finely minced (optional)
  • Juice of 1 large lime (about 2 tablespoons)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • A tiny pinch of sugar (optional)

Instructions

  1. Prepare Mango Salsa: Dice mangoes, red onion, red bell pepper, cilantro, and minced jalapeño if using. Combine all in a medium bowl. Add lime juice, salt, pepper, and optional sugar, then gently mix to combine flavors.
  2. Chill Salsa: Cover the bowl with plastic wrap and refrigerate the salsa for at least 15-20 minutes to allow the flavors to meld and intensify.
  3. Prep Chicken: Pat chicken breasts dry with paper towels and pound the thicker parts to an even thickness of about ¾ to 1 inch to ensure even cooking. In a small bowl, blend sea salt, black pepper, chili powder, garlic powder, onion powder, oregano, and cayenne pepper (if using).
  4. Season Chicken: Drizzle the chicken breasts with olive oil and rub the spice blend generously on both sides. Let the seasoned chicken sit at room temperature for 10-15 minutes if time allows to absorb the flavors.
  5. Sear Chicken: Heat a large skillet (cast iron or stainless steel preferred) over medium-high heat. Place the chicken in the hot pan without moving it to create a golden-brown crust. Cook for 5-7 minutes undisturbed.
  6. Cook Through: Flip the chicken breasts, reduce the heat to medium, and cook for an additional 6-8 minutes until the internal temperature reaches 165°F (74°C) to ensure they are fully cooked.
  7. Rest Chicken: Transfer the chicken to a cutting board and tent loosely with aluminum foil. Let rest for 5-10 minutes to allow juices to redistribute, keeping the meat moist and tender.
  8. Slice and Serve: Slice the rested chicken against the grain into ½-inch strips. Arrange on plates and top generously with the chilled mango salsa. Garnish optionally with fresh cilantro sprigs, lime wedges, or avocado slices, and serve immediately.

Notes

  • For spicier salsa, include the jalapeño seeds or add more jalapeño.
  • Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F (74°C).
  • If pounded uniformly, chicken cooks more evenly and stays juicy.
  • Prepare the mango salsa ahead of time to let flavors meld for a deeper taste.
  • Leftover chicken and salsa make great fillings for wraps or salads.

Find it online: https://oliviabakes.com/grilled-chicken-with-mango-salsa-recipe/