Grilled Mango Chicken (Printable)
Tender grilled chicken glazed with homemade mango marinade featuring lime, honey, and warm spices.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
→ Mango Marinade
02 - 1 large ripe mango, peeled and diced
03 - 2 tablespoons olive oil
04 - 2 tablespoons fresh lime juice (about 1 lime)
05 - 2 tablespoons honey
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 teaspoon chili flakes (optional)
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Garnish
11 - 1/4 cup fresh cilantro, chopped
12 - Lime wedges for serving
# Step-by-step:
01 - Combine mango, olive oil, lime juice, honey, garlic, ginger, chili flakes, salt, and black pepper in a blender or food processor. Blend until completely smooth to create a uniform marinade consistency.
02 - Set aside 1/4 cup of the prepared marinade in a separate container. This reserved portion will be used for brushing during grilling and as a finishing sauce.
03 - Place chicken breasts in a large resealable plastic bag or shallow glass dish. Pour the remaining marinade over the chicken, ensuring each piece is thoroughly coated. Seal or cover and refrigerate for at least 1 hour, or overnight for maximum flavor penetration.
04 - Heat grill to medium-high temperature (400°F). Lightly oil the grates with a high-heat oil or paper towel dipped in oil to prevent sticking.
05 - Remove chicken from the marinade, allowing excess liquid to drip off. Discard the used marinade immediately to prevent cross-contamination.
06 - Place chicken on the preheated grill. Cook for 6 to 8 minutes per side, reaching an internal temperature of 165°F. During the final 2 minutes of cooking, brush the reserved marinade over the chicken for a glazed finish.
07 - Transfer grilled chicken to a clean cutting board and let rest for 5 minutes to allow juices to redistribute. Slice crosswise and sprinkle generously with chopped fresh cilantro.
08 - Arrange chicken on serving plates and accompany with fresh lime wedges for squeezing over the top.
# Expert Advice:
01 -
- The marinade caramelizes beautifully creating those irresistible sticky bits everyone fights over
- Its bright enough for summer but satisfying enough for a weeknight dinner any time of year
02 -
- Never reuse the marinade that raw chicken has soaked in unless you boil it first, which is why reserving some separately is crucial
- Letting the chicken rest after grilling gives the juices time to redistribute so every bite stays juicy instead of running onto your plate
03 -
- The longer you marinate up to overnight, the more penetrating the flavor becomes
- Grill over direct heat for searing then move to indirect heat if the outside is browning too fast