Honey Lime Chicken with Mango Salsa
Honey Lime Chicken with Mango Salsa features juicy grilled chicken breasts marinated in a sweet and tangy honey-lime mixture, topped with a fresh mango, bell pepper, and cilantro salsa. This vibrant dish comes together in about 30 minutes and is perfect over jasmine rice for a quick, satisfying dinner.
Equipment
- Grill or grill pan
- Meat mallet or rolling pin
- Mixing bowls
- Saucepan
Ingredients
- 4 large Chicken Breasts pounded to 1-inch thickness
- 1/4 cup Honey
- 2 whole Limes juiced and zested
- 1 tbsp Olive Oil plus extra for the grill
- 1/2 tsp Kosher Salt
- 1 large Mango diced into uniform cubes
- 1/2 cup Red Bell Pepper finely diced
- 1/4 cup Red Onion finely diced
- 1/4 cup Fresh Cilantro chopped
- 1 cup Jasmine Rice rinsed
- 1.5 cups Water
- 1 tbsp Fresh Parsley finely chopped for garnish
Instructions
- In a small bowl, whisk together the honey, lime juice, lime zest, olive oil, and kosher salt. Place the pounded chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Turn to coat, then let them marinate at room temperature for 15 minutes.
- In a medium bowl, combine the diced mango, red bell pepper, red onion, and chopped cilantro. Stir gently and set aside.
- In a medium saucepan, bring the rinsed jasmine rice and water to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let it sit, covered, for 5 minutes, then fluff with a fork.
- Lightly oil the grill grates. Remove the chicken from the marinade, letting any excess drip off, and place it on the hot grill. Cook for 5-6 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely charred.
- Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. Slice the chicken against the grain, serve it over the jasmine rice, and spoon the mango salsa generously over the top. Garnish with fresh parsley.
Notes
Storage: Store leftover chicken and rice in separate airtight containers in the fridge for up to 3 days. Keep the salsa separate to prevent it from getting watery.
Reheating: Warm the chicken in a skillet over medium-low heat with a splash of water or broth. The microwave works in a pinch, but use 50% power.
Best Tips: Don't over-marinate the chicken—15-20 minutes is perfect. Use a ripe but firm mango for the best salsa texture. Let the chicken rest before slicing to keep it juicy.
Variations: Swap the chicken for pork chops or shrimp. Add diced jalapeño to the salsa for heat. Try pineapple or peaches instead of mango when it's out of season.