Picture this: tender, juicy grilled chicken topped with a sweet, zesty mango salsa that tastes like sunshine in every bite. It’s bright, fresh, and perfect for those nights when you want something quick yet totally crave-worthy. This one’s a weeknight hero and a dinner-party darling all in one—let’s make it happen!
Why You’ll Love This Recipe
I first whipped this up on a summer evening when I had exactly 20 minutes before friends popped by. It was a little impromptu magic—and it’s been a repeat request ever since!
- Quick to prep + fast to grill.
- Perfect balance of savory, sweet, and tangy.
- Easy to make ahead—and even easier to eat!
- Healthy, fresh, and downright beautiful on a plate.
Ingredients Breakdown
Essentials
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt & pepper to taste
- 2 ripe mangoes, diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 jalapeño, seeded and diced (optional)
Pro Tips
- Use very ripe mangoes for the sweetest, juiciest salsa.
- Don’t skip the lime—it ties all the salsa flavors together.
- For a smoky touch, toss the mango on the grill for a few seconds before dicing!
- You can swap cilantro with fresh mint or parsley if you’re not a fan.
Step-by-Step Instructions
- Preheat your grill or grill pan to medium-high heat.
- Pat the chicken dry, then drizzle with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and pepper.
- Grill the chicken for 5-6 minutes per side, or until internal temperature reaches 165°F. Let it rest for 5 minutes.
- In a bowl, combine diced mango, red onion, red bell pepper, cilantro, lime juice, and jalapeño (if using). Mix gently.
- Slice the grilled chicken and top with generous spoonfuls of mango salsa.
- Serve warm with your favorite side—rice, salad, or grilled veggies!
Chef’s Tips and Tricks
- Marinate the chicken in olive oil and spices an hour ahead for extra flavor.
- Let the chicken rest before slicing to keep it juicy.
- Taste your salsa before serving—it should be a little sweet, tangy, and just spicy enough.
- Double the salsa—it’s amazing on fish, tacos, or as a dip with chips!
Recipe Variations and Serving Suggestions
- Swap chicken for grilled shrimp or salmon.
- Serve taco-style in warm tortillas with shredded lettuce.
- Layer over a bed of quinoa or couscous for a fresh grain bowl.
- Add avocado chunks for creamy balance.
- Keep it low-carb with lettuce wraps or cauliflower rice.
FAQs
Can I make the mango salsa ahead of time?
Absolutely! Prep it up to 24 hours in advance and store in the fridge. It’ll taste even better after the flavors mingle.
What if I don’t have a grill?
No grill? No problem. Use a grill pan or even a cast iron skillet on your stovetop—the chicken will still turn out juicy and delicious.
How do I know when the chicken is done?
Use a meat thermometer—165°F is your golden number for perfectly cooked chicken breasts.
Recipe Card
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt & pepper to taste
- 2 ripe mangoes, diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 jalapeño, seeded and diced (optional)
Instructions:
- Preheat grill to medium-high heat. Season chicken with olive oil, garlic powder, paprika, salt, and pepper.
- Grill 5–6 minutes per side, until cooked through and nicely charred. Let rest.
- Mix salsa ingredients in a bowl: mango, onion, bell pepper, cilantro, lime juice, and jalapeño.
- Slice chicken and top with mango salsa. Serve immediately.
Nutrition: 310 calories per serving
Did you try this recipe? I’d love to hear how it turned out! Drop a comment below or tag me @thekitchensaid on Instagram so I can see your delicious creations. Sharing is caring—send this to a friend who needs a little mealtime magic!
