Honey Lime Chicken with Mango Salsa
Bright flavors of honey and lime combine with a fresh mango salsa for a lively chicken dish that is perfect for weeknight dinners or casual entertaining.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
For the Marinade
- 1/4 cup honey Agave or maple syrup can be used as a substitute.
- 1/4 cup lime juice Fresh is best, but bottled will work.
- 2 tablespoons olive oil Any neutral oil can be used.
- 1/2 teaspoon salt Reduce to 1/4 teaspoon for lower sodium.
- 1/4 teaspoon black pepper
For the Mango Salsa
- 1 piece ripe mango, diced Can substitute with diced pineapple.
- 1/2 piece red onion, finely chopped
- 1 piece jalapeño, seeded and minced Use serrano for more heat.
- 1/4 cup cilantro, chopped Can substitute with parsley.
- 1 piece lime, juiced
To Serve (optional)
- Rice, salad, or tortillas Use what you have on hand.
Instructions
Preparation
- In a bowl, whisk together honey, lime juice, olive oil, salt, and pepper. Place chicken breasts in a shallow dish or resealable bag and pour marinade over them. Turn to coat and marinate for at least 30 minutes in the fridge.
- Preheat the grill to medium-high heat or the oven to 400°F. Oil the grill grates or line a baking sheet with foil and spray lightly with oil.
Cooking
- Cook chicken for about 6–7 minutes per side until the internal temperature reaches 165°F.
- While the chicken cooks, combine diced mango, red onion, jalapeño, cilantro, and lime juice in another bowl and mix gently.
- Let the chicken rest for 3–5 minutes before slicing or serving whole.
Serving
- Top each chicken breast with mango salsa and serve with rice, salad, or warm tortillas.
Notes
Pat chicken dry before marinating for better glaze adhesion. Don’t over-marinate, and consider using an instant-read thermometer for perfect doneness at 165°F.