Grilled Lime-Cilantro Chicken With Mango Salsa

Name: Grilled Lime-Cilantro Chicken With Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mango Salsa; 1 cup diced fresh mango; 1 cup diced fresh papaya; 1 large red pepper; 1/4 cup shredded coconut; 1/3 cup diced red onion; 1 jalapeno pepper, seeded and minced; 2 tablespoons of fresh mint, chopped; 1 tablespoon fresh lime juice; For the marinade; 1/4 cup olive oil; 1/4 cup fresh lime juice; 2 tablespoons finely chopped cilantro; 1 tablespoon brown sugar; 1 shallot, finely chopped; 1/2 teaspoon ground cumin; 1 teaspoon finely chopped lime zest; salt & freshly ground black pepper; 3 large whole boneless chicken breasts (6 breast halves)

Servings: persons

Mango Salsa
1 cup diced fresh mango
1 cup diced fresh papaya
1 large red pepper
1/4 cup shredded coconut
1/3 cup diced red onion
1 jalapeno pepper, seeded and minced
2 tablespoons of fresh mint, chopped
1 tablespoon fresh lime juice
For the marinade
1/4 cup olive oil
1/4 cup fresh lime juice
2 tablespoons finely chopped cilantro
1 tablespoon brown sugar
1 shallot, finely chopped
1/2 teaspoon ground cumin
1 teaspoon finely chopped lime zest
salt & freshly ground black pepper
3 large whole boneless chicken breasts (6 breast halves)

1
Prepare the marinade: In a small bowl, combine all the marinade ingredients and whisk to combine. Taste for seasoning and adjust if necessary.
2
Place the chicken breasts between two sheets of plastic wrap and pound to flatten slightly with a rolling pin. Arrange the chicken breasts in a large shallow glass dish and pour the marinade over, Turning to coat evenly. Cover and refrigerate for 2 to 4 hours, turning several times to make sure the marinade covers all the chicken.
3
Meanwhile prepare the salsa: Place the red pepper in a preheated 425*F oven and roast until skin is well blistered. (alternatively roast over a gas flame) Place blistered pepper into a zip lock baggie and close the bag. Let it sit for about 10 to 15 minutes. Remove from bag. Slip peel off and remove seeds. Chop roasted pepper and combine with remaining salsa ingredients. Mix well, cover and chill until ready to serve.
4
Prepare a charcoal or gas grill for medium high heat grilling. Remove the chicken from the marinade and place on grill rack. Grill, turning once for 7 to 10 minutes on each side, or until juices run clear. Alternatively, you may broil the breasts for 7 to 10 minutes on each side, once again, until the juices run clear.
5
To serve, place the chicken on individual plates and spoon the mango salsa on top.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Mango Salsa, 1 cup diced fresh mango, 1 cup diced fresh papaya, 1 large red pepper, and more.

Yes, Grilled Lime-Cilantro Chicken With Mango Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!