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Honey Lime Chicken with Mango Salsa

Juicy chicken marinated in a honey, lime, and cumin glaze grilled or pan-seared to caramelized perfection and topped with a fresh mango salsa for a bright, high-protein dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Latin American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts or 4 small; pounded to even thickness for consistent cooking
  • 2 tbsp honey
  • 2 limes juice and zest
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 large ripe mango diced
  • 0.25 cup red onion finely chopped
  • 1 small jalapeño seeded and minced; optional
  • 2 tbsp fresh cilantro chopped
  • 1 lime juiced, for the salsa
  • salt and pepper to taste, for the salsa

Equipment

  • Grill or large skillet
  • small mixing bowl
  • medium mixing bowl
  • Instant-read meat thermometer

Method
 

  1. Whisk together honey, lime juice and zest, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper. Place chicken in a shallow dish or zip-top bag and pour the marinade over it. Marinate for at least 30 minutes or up to 12 hours refrigerated.
  2. Combine diced mango, red onion, jalapeño if using, and cilantro in a medium bowl. Squeeze in lime juice, season with salt and pepper, and stir. Let sit for 10 to 15 minutes before serving.
  3. Grill method: Preheat grill to medium-high. Cook chicken 5 to 6 minutes per side until internal temperature reaches 165 degrees F. Pan-sear method: Heat 1 tbsp olive oil in a skillet over medium-high; cook 5 to 7 minutes per side. Oven method: Bake at 400 degrees F for 20 to 25 minutes.
  4. Let the chicken rest for 5 minutes before slicing. Arrange on plates and spoon mango salsa generously over the top. Serve immediately.

Notes

Storage: Store chicken and salsa separately in airtight containers for up to 3 days. Do not store them together as the salsa releases liquid that makes the chicken soggy.
Freeze: Raw marinated chicken freezes well for up to 3 months. Thaw overnight in the refrigerator before cooking.
Reheating: Warm chicken in a skillet over medium-low heat or microwave covered in 60-second intervals. Add salsa fresh after reheating.
Make ahead: Mango salsa can be made up to 24 hours in advance.
Substitutions: Swap chicken for shrimp (2 min per side) or salmon. Replace mango with fresh pineapple for a tangier salsa.