Grilled Mango Lime Chicken (Printer-Friendly)
Juicy chicken marinated in tropical mango-lime blend with aromatic spices
# What You’ll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 1½ lbs)
→ Marinade
02 - 1 large ripe mango, peeled and diced
03 - 1/4 cup freshly squeezed lime juice (about 2 limes)
04 - 2 tablespoons olive oil
05 - 2 tablespoons honey
06 - 2 cloves garlic, minced
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon chili flakes
→ Garnish
12 - Fresh cilantro, chopped
13 - Lime wedges
# How To Make It:
01 - Combine mango, lime juice, olive oil, honey, garlic, cumin, smoked paprika, salt, black pepper, and chili flakes in a blender or food processor. Blend until completely smooth and creamy.
02 - Measure out 1/4 cup of the blended marinade and transfer to a separate small bowl. Cover and set aside for basting during grilling.
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 the bag or cover the dish and refrigerate for at least 1 hour, up to 8 hours for maximum flavor penetration.
04 - Prepare grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grates with a paper towel dipped in vegetable oil to prevent sticking.
05 - Remove chicken from the marinade, allowing excess liquid to drip off. Discard the used marinade safely. Pat the chicken breasts lightly with paper towels for better sear marks.
06 - Place chicken on the preheated grill. Cook for 6 to 8 minutes per side, brushing occasionally with the reserved marinade during the last few minutes. The chicken is done when it reaches an internal temperature of 165°F and juices run clear when pierced.
07 - Transfer grilled chicken to a clean serving plate. Tent loosely with aluminum foil and let rest for 5 minutes to allow juices to redistribute throughout the meat.
08 - Sprinkle chopped fresh cilantro over the rested chicken. Arrange lime wedges around the platter. Serve immediately while hot.
# Helpful Hints:
01 -
- The marinade does double duty tenderizing the chicken while infusing it with tropical sunshine
- Leftovers make incredible tacos or salad toppers the next day
02 -
- Never reuse leftover marinade that touched raw chicken, even if it looks clean
- Grilling times vary wildly by thickness, use a thermometer instead of clocks
03 -
- Pound chicken to uniform thickness for perfectly even cooking
- Brushing with marinade during the last 2 minutes prevents burning