Ingredients
Marinade
- 1 small mango, peeled and diced (about ⅔ to 1 cup), plus more for serving
- 2 tablespoons chili sauce (like Sriracha)
- 3 tablespoons fresh lime juice, divided
- ¼ cup honey or agave nectar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon minced garlic
- ⅓ cup chopped red onion or shallot (about ½ medium onion)
- ¼ cup olive oil
- ¼–⅓ cup fresh orange juice
- 2 tablespoons rice vinegar or 1 ½ tablespoons apple cider vinegar
- 1 teaspoon grated ginger or ¼ teaspoon ground ginger (optional but recommended)
- ¼ teaspoon to ½ teaspoon smoked paprika (optional, for more depth and smoky flavor)
Chicken
- 2 pounds skinless chicken breast
Optional Toppings
- Chopped cilantro
- Lime wedges
- Crushed black pepper or sea salt
- Grilled or roasted mango slices
Instructions
- Make the Marinade: Blend the diced mango, chili sauce, 2 tablespoons lime juice, honey, salt, pepper, garlic, onion, olive oil, orange juice, rice vinegar, ginger, and smoked paprika until smooth and vibrant. Reserve ¼ cup of this marinade for basting during cooking.
- Prepare the Chicken: Pat chicken breasts dry with paper towels. Lightly season with kosher salt and black pepper if you don’t have time to marinate for at least an hour; this step adds flavor upfront. Place the chicken in a zip-top bag or shallow dish and pour the remaining marinade over it. Refrigerate and marinate for at least 1 hour, or up to 24 hours for extra flavor.
- Oven Cooking: Preheat your oven to 425°F. Line a baking sheet with foil and place a wire rack over it; grease the rack lightly to prevent sticking. Arrange the marinated chicken breasts evenly on the rack and brush with a few tablespoons of reserved marinade. Alternatively, you may place the chicken in a baking dish and pour the ¼ cup reserved marinade on top, though using a rack is preferred for better browning and to avoid steaming. Bake or roast for 25–30 minutes until the internal temperature reaches 165°F. For a caramelized finish, broil the chicken for the last 1–2 minutes carefully.
- Grilling Option: Preheat your grill to medium-high heat. Place the marinated chicken breasts either directly on the grill grates or in foil packets. Brush them with the reserved marinade and grill for 15–20 minutes, turning once, until no pink remains inside and the internal temperature reaches 165°F. Grill extra mango slices alongside for added flavor.
- Air Fryer Method: Preheat the air fryer to 375°F (190°C). Lightly spray the basket with cooking spray to prevent sticking. Arrange the marinated chicken breasts in a single layer in the basket. Air fry for 15–18 minutes, flipping halfway through the cooking time. Thicker breasts may need up to 20 minutes. Baste halfway with reserved marinade for extra moisture, but avoid pouring excess marinade into the basket to prevent smoking. Ensure the internal temperature reaches 165°F.
- Serving: Allow the chicken to rest for a few minutes after cooking to retain juices. Serve over rice or cauliflower rice. Add grilled mango slices if desired, garnish with a squeeze of fresh lime juice, chopped cilantro, and a sprinkle of sea salt or crushed black pepper for a bright, flavorful finish.
Notes
- Marinating for at least 1 hour is recommended for maximum flavor, but seasoning the chicken beforehand is a good alternative if short on time.
- Using a wire rack in the oven ensures better browning and prevents the chicken from steaming in its juices.
- The reserved marinade is perfect for basting during cooking to keep the chicken moist and flavorful.
- Optional smoked paprika adds a smoky depth but can be omitted if unavailable.
- Always check chicken internal temperature with a meat thermometer to ensure it reaches 165°F for safe consumption.
- Grilled mango slices enhance the tropical theme when served alongside the chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Gluten Free
