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Mango Chicken with Fresh Mango Salsa and Coconut Rice Recipe

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3.8 from 1 review

A vibrant and flavorful Mango Chicken recipe featuring grilled chicken breasts marinated in a zesty lime and spice mixture, topped with a fresh mango salsa and creamy avocado. Perfect for a quick and healthy weeknight meal, served alongside coconut rice or quinoa for a tropical touch.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Chicken Marinade and Chicken:

  • 1-1/2 pounds chicken breasts (or thighs)
  • 1/4 cup olive oil
  • 2 limes (zest and juice)
  • 2 teaspoons honey
  • 2 teaspoons minced garlic
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 2-1/2 teaspoons ground cumin
  • Salt and pepper to taste (about 1/2 teaspoon each for marinade, plus more for salsa)

For the Mango Salsa:

  • 1-1/2 cups diced ripe mango
  • 1 tablespoon diced jalapeño
  • 1/3 cup diced red onion
  • 1/3 cup fresh cilantro, finely chopped
  • 1 tablespoon lime juice
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Optional: extra honey or olive oil to adjust flavor

For Serving:

  • 1 large ripe avocado, chopped or thinly sliced
  • Coconut rice or quinoa
  • Additional lime wedges (optional)

Instructions

  1. Prepare Chicken: Trim and slice the large chicken breasts in half widthwise. Pound each piece to an even thickness using a meat mallet or the bottom of a pan, aiming for uniform but not flat thickness to ensure even cooking.
  2. Combine Marinade: In a small bowl, whisk together the olive oil, 1 teaspoon lime zest, 1/4 cup lime juice, minced garlic, honey, paprika, chili powder, ground cumin, and about 1/2 teaspoon each of salt and pepper. Set aside 3 tablespoons of this marinade for basting and finishing.
  3. Marinade Chicken: Place the chicken in a large resealable bag, pour in the remaining marinade, seal the bag, and knead to coat the chicken evenly. Refrigerate for at least 30 minutes and up to 2–3 hours, no more than 4 hours for best flavor and texture.
  4. Prepare Grill: If using a grill or grill pan, preheat it to medium-high heat (about 400°F). Oil the grates well by soaking a paper towel in vegetable oil and using tongs to wipe the grill to prevent sticking. (If cooking on stovetop, see notes.)
  5. Cook Chicken: Remove chicken from marinade and discard the marinade. Grill chicken for 4–6 minutes per side until it reaches an internal temperature of 160°F. While grilling and after flipping, baste the chicken with 2 tablespoons of the reserved marinade. Once cooked, transfer chicken to a plate, cover loosely with foil, and let rest for 5 minutes before slicing or dicing. Drizzle with the remaining 1 tablespoon of reserved marinade.
  6. Make Mango Salsa: In a large bowl, combine diced mango, jalapeño, red onion, and chopped cilantro. Add 1 tablespoon lime juice, ground cumin, salt, and pepper. Toss gently and taste. Adjust seasoning by adding a little honey for sweetness or olive oil for richness, if desired.
  7. Serve: Serve the sliced chicken over coconut rice or quinoa. Top with mango salsa and avocado slices. Add extra lime juice for brightness, if you like.

Notes

  • For stovetop cooking, heat a heavy skillet or grill pan over medium-high heat. Cook chicken 4–6 minutes per side until cooked through and internal temperature reaches 160°F, basting with reserved marinade as with grill method.
  • Do not marinate chicken for more than 4 hours to avoid overly mushy texture from the citrus.
  • Use fresh, ripe mango for the best flavor and texture in the salsa.
  • If you prefer it spicier, add more jalapeño to the mango salsa or some chili powder to marinade.
  • Resting the chicken after grilling ensures it stays juicy and tender.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican

Find it online: https://dishiary.com/mango-chicken-with-fresh-mango-salsa-and-coconut-rice-recipe/