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Honey Lime Chicken with Mango Salsa

Honey Lime Chicken with Mango Salsa for a Tropical Feast

Enjoy a delightful Honey Lime Chicken with Mango Salsa, a perfect dish for summer gatherings. This recipe features a tropical flavor burst that's simple to make.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Honey Lime Chicken Ingredients
  • 2 pieces Boneless, skinless chicken breasts Substitute with chicken thighs for added moisture
  • 1/4 cup Honey Maple syrup can be used as an alternative
  • 2 juiced Limes Both juice and zest are used for flavor
  • 2 tablespoons Olive oil Avocado oil can be used for higher smoke point
  • 3 cloves Garlic Minced; garlic powder can work for milder flavor
  • 1 teaspoon Ground cumin Can be omitted for a lighter taste
  • 1 teaspoon Smoked paprika Regular paprika or a pinch of chipotle can be used
  • to taste Salt
  • to taste Black pepper
Mango Salsa Ingredients
  • 1 cup Mango Diced; pineapple or peach can be substituted
  • 1/4 cup Red onion Finely chopped; green onion may be used as a milder alternative
  • 1 small Jalapeño Optional; substitute with bell pepper or omit
  • 1/4 cup Cilantro Chopped; basil or parsley can be used as alternatives
For Serving
  • 2 cups Cooked rice Choose based on dietary preferences
  • 2 cups Quinoa
  • 2 cups Salad greens
  • 4 pieces Tortillas

Equipment

  • Mixing Bowl
  • grill
  • Skillet
  • Oven
  • meat thermometer

Method
 

Marinating and Cooking Steps
  1. Whisk together honey, lime juice, lime zest, olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper in a bowl to create the marinade.
  2. Place chicken breasts in a dish or resealable plastic bag. Pour marinade over chicken, ensuring it's coated. Refrigerate for at least 30 minutes to 12 hours.
  3. Prepare mango salsa by mixing diced mango, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper in a mixing bowl. Let sit for 10-15 minutes.
  4. Cook the marinated chicken on a preheated grill for 5-6 minutes per side, or pan-sear in olive oil for 5-7 minutes per side. The internal temperature should reach 165°F.
  5. Slice the cooked chicken and serve topped with mango salsa, alongside rice, quinoa, salad greens, or tortillas. Garnish with lime wedges.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 300mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 70mgCalcium: 30mgIron: 2mg

Notes

For best results, marinate longer for deeper flavors. Boneless, skinless chicken thighs retain moisture better, adjust jalapeño levels for spice, and make extra salsa for a versatile side.

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