Juicy grilled chicken breasts topped with a bright, sweet-and-tangy mango salsa that adds fresh crunch and a touch of heat; served warm with lime for a light, colorful dinner.
Charred Chicken with Bright Mango Salsa
Juicy, lightly spiced grilled chicken topped with a crunchy, sweet-and-tangy mango salsa—an easy low-fat dinner that comes together in under 30 minutes.
This is the kind of weeknight recipe that feels like a small celebration: lean chicken breasts get a quick citrus-and-spice bath, then a handful of fresh mango salsa turns each bite into a contrast of warm, smoky meat and cool, bright fruit. It’s colorful, low-fat, and perfect for evenings when you want dinner to feel lively without a lot of fuss.
A couple of little technique notes make it sing: pat the breasts dry and, if they’re uneven, pound them to about 3/4" so they cook evenly. A brief marinade of lime juice, garlic, ground cumin and smoked paprika—plus a splash of olive oil and a pinch of kosher salt—adds smoky, citrusy depth without fat overload; 15–30 minutes is enough, though an hour or two rewards you if you have time. Grill or sear until nicely charred and cooked through, then let the chicken rest a minute so the juices settle.
The mango salsa is the other hero: ripe mango for sweetness, red bell pepper for crunchy freshness, red onion for a little bite, and jalapeño for a touch of heat. Toss everything with cilantro, the remaining lime juice, a whisper of olive oil and a pinch of salt, then chill until serving. The salsa can be made ahead and keeps its texture and brightness in the fridge for a day or two—handy when you want dinner to come together fast.
Serve the chicken warm with generous spoonfuls of salsa and extra lime wedges for squeezing. It’s lovely on its own, on a bed of baby greens, or alongside a small scoop of rice or cauliflower rice for a heartier plate. Light, flavorful, and quick—this is the kind of simple dish that keeps weeknights interesting.
Ingredients
How to Make Grilled Chicken Mango Salsa
- Pat the chicken breasts dry and, if uneven, pound to about 3/4-inch thickness for even cooking; place in a shallow dish or zipper bag.
- Whisk together juice of 1 lime, 1 tbsp olive oil, minced garlic, cumin, smoked paprika, salt, and black pepper; pour over chicken and marinate 15–30 minutes in the refrigerator (up to 2 hours if you have time).
- While the chicken marinates, make the mango salsa: peel and dice the mangoes, finely chop the red bell pepper and red onion, seed and mince the jalapeño (leave seeds in for more heat), and chop the cilantro.
- Combine the mango, bell pepper, red onion, jalapeño, cilantro, juice of the remaining lime, and 1/4 tsp kosher salt with 1/4 tbsp olive oil; stir and taste, adjusting salt or lime as needed, then set chilled until serving.
- Preheat a grill or grill pan to medium-high (about 400°F) and oil the grates or pan lightly to prevent sticking.
- Grill the chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 160–165°F and the exterior has good grill marks.
- Transfer the chicken to a cutting board and rest 5 minutes (carryover cooking will reach final temperature); slice against the grain into 1/2-inch pieces.
- Serve the sliced grilled chicken topped with a generous scoop of mango salsa; garnish with extra cilantro and lime wedges if desired.
Recipe Card
Grilled Chicken Mango Salsa
Juicy grilled chicken breasts topped with a bright, sweet-and-tangy mango salsa that adds fresh crunch and a touch of heat; served warm with lime for a light, colorful dinner.
- Prep
- 15 min
- Cook
- 15 min
- Servings
- 4
Ingredients
Instructions
- Pat the chicken breasts dry and, if uneven, pound to about 3/4-inch thickness for even cooking; place in a shallow dish or zipper bag.
- Whisk together juice of 1 lime, 1 tbsp olive oil, minced garlic, cumin, smoked paprika, salt, and black pepper; pour over chicken and marinate 15–30 minutes in the refrigerator (up to 2 hours if you have time).
- While the chicken marinates, make the mango salsa: peel and dice the mangoes, finely chop the red bell pepper and red onion, seed and mince the jalapeño (leave seeds in for more heat), and chop the cilantro.
- Combine the mango, bell pepper, red onion, jalapeño, cilantro, juice of the remaining lime, and 1/4 tsp kosher salt with 1/4 tbsp olive oil; stir and taste, adjusting salt or lime as needed, then set chilled until serving.
- Preheat a grill or grill pan to medium-high (about 400°F) and oil the grates or pan lightly to prevent sticking.
- Grill the chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 160–165°F and the exterior has good grill marks.
- Transfer the chicken to a cutting board and rest 5 minutes (carryover cooking will reach final temperature); slice against the grain into 1/2-inch pieces.
- Serve the sliced grilled chicken topped with a generous scoop of mango salsa; garnish with extra cilantro and lime wedges if desired.
Nutrition
- Carbohydrates
- 20
- Saturated Fat
- 1.9
- Sodium
- 620
- Fiber
- 3
- Unsaturated Fat
- 8.5
- Protein
- 53
- Fat
- 10.5
- Cholesterol
- 145
- Trans Fat
- 0
- Calories
- 400
- Sugar
- 14