Grilled Mango Lime Chicken (Printable)
Tender grilled chicken with a sweet and tangy mango-lime marinade infused with cumin and smoked paprika.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Marinade
02 - 1 large ripe mango, peeled and diced
03 - 1/4 cup freshly squeezed lime juice (about 2 limes)
04 - 2 tablespoons olive oil
05 - 2 tablespoons honey
06 - 2 cloves garlic, minced
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon chili flakes (optional, for heat)
→ Garnish
12 - Fresh cilantro, chopped
13 - Lime wedges
# How to Make It:
01 - Combine mango, lime juice, olive oil, honey, garlic, cumin, smoked paprika, salt, black pepper, and chili flakes in a blender or food processor. Blend until completely smooth and creamy.
02 - Measure out 1/4 cup of the blended marinade and transfer to a separate small bowl. Cover and set aside for basting during grilling.
03 - Place chicken breasts in a large resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, ensuring all pieces are thoroughly coated. Seal and refrigerate for at least 1 hour, up to 8 hours for deeper flavor penetration.
04 - Preheat grill to medium-high heat (approximately 375-400°F). Lightly oil the grates to prevent sticking.
05 - Remove chicken from the marinade, allowing excess liquid to drip off. Discard the used marinade.
06 - Grill chicken for 6-8 minutes per side, brushing occasionally with the reserved marinade. Cook until internal temperature reaches 165°F and juices run clear.
07 - Transfer grilled chicken to a serving plate and tent loosely with aluminum foil. Let rest for 5 minutes to allow juices to redistribute throughout the meat.
08 - Sprinkle chopped fresh cilantro over the chicken and arrange lime wedges alongside. Serve immediately while hot.
# Expert Tips:
01 -
- The mango caramelizes beautifully on the grill creating these irresistible sticky charred spots
- Everything comes together in a blender so you look like a chef with almost zero effort
02 -
- Never reuse marinade that raw chicken has soaked in unless you boil it first for safety
- Chicken breasts continue cooking after leaving the grill, so pull them at 160°F and they'll reach perfect 165°F while resting
03 -
- Pat chicken dry before adding to marinade for better adhesion
- Room temperature chicken grills more evenly than cold from the fridge