Grilled Marinated Mango Chicken with Fresh Mango Salsa
If you’re looking for a fresh way to switch up your usual grilled chicken, this Grilled Marinated Mango Chicken is one of those recipes that feels like summer on a plate. It’s bright, citrusy, slightly sweet, and topped with a fresh mango salsa that takes every bite to the next level.
The chicken marinates in fresh mango, lime juice, garlic, ginger, and warm spices, creating juicy, flavorful chicken with just the right balance of sweet and savory. I love grilling it to get those dark char marks, but I’ve also included an easy oven method if grilling isn’t an option. Serve it over rice with avocado and black beans, layer it onto crispy tostadas with the fresh mango salsa, or slice the leftovers over salads for lunch the next day.
When I’m serving this for a crowd, I usually pair it with my Sesame Coconut Rice and Cold Corn Salad for an easy summer meal. If we’re doing tacos or tostadas, a big scoop of my Guacamole is a must, and my Black Bean Salsa Dip is always a crowd favorite to snack on while dinner is cooking.
How to Make
In a blender, add chicken marinade ingredients and blend until smooth.
Add chicken to a bowl and add the blended marinade. Toss/mix to evenly coat each piece. Cover the bowl of marinating chicken with plastic wrap and place it in the fridge for 3 – 6 hours.
Add all mango salsa ingredients to a large bowl and mix thoroughly to combine. Cover the bowl and place it in the fridge until ready to serve to allow the flavors to come together.
Grill, bake or cook the chicken on the stovetop:
Cut the chicken as desired and serve with the fresh mango salsa and whichever sides you prefer.
Tips and Tricks
- Marinate the chicken for at least 2 hours. If you have the time, letting it marinate overnight gives the chicken even more flavor.
- Use ripe mangoes. A ripe mango will blend more easily into the marinade and add the best natural sweetness to both the chicken and salsa.
- Don’t skip the resting time. Let the chicken rest for 5–10 minutes after cooking before slicing to help lock in the juices.
- Cut the salsa ingredients into small, even pieces. This gives you the perfect balance of mango, peppers, onion, and cilantro in every bite.
How to Save and Store
Store any leftover mango chicken and mango salsa in separate airtight containers in the refrigerator for up to 4 days. Keeping them separate helps the salsa stay fresh and prevents the chicken from becoming soggy.
The cooked chicken can also be frozen for up to 3 months. Let it cool completely before transferring it to a freezer-safe container or bag. Thaw overnight in the refrigerator and reheat on the stovetop, in the oven, or in the microwave until warmed through. The fresh mango salsa is best enjoyed fresh and is not recommended for freezing.
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Grilled Marinated Mango Chicken with Mango Salsa
Ingredients
Mango Chicken Marinade:
- 2 – 2.5 lbs. Boneless Skinless Chicken Thighs (approximately 8 – 10 thighs)
- 1 Cup Fresh Ripe Diced Mango (approximately 1 large mango)
- Juice of 1 Lime
- 2 Tablespoons Olive or Avocado Oil
- 1 ½ Tablespoon Honey or Coconut Sugar
- 1 ½ Teaspoon Grated Garlic or Garlic Paste
- 1 Teaspoon Grated Ginger or Ginger Paste
- 1 Teaspoon Salt
- ½ Teaspoon Ground Cumin
- ¼ Teaspoon Chili Powder
- ¼ Teaspoon Paprika
Mango Salsa:
- 2 Cups Fresh Ripe Mango (small diced (approximately 2 mangos))
- 1 Red Bell Pepper (small diced)
- ½ Small Red Onion (small diced)
- 1 Jalapeno (halved, seeded, and minced)
- ¼ Cup Cilantro (finely chopped)
- Juice of ½ Lime
- ¼ Teaspoon Salt
- ¼ Teaspoon Honey (optional)
Instructions
Marinate the chicken:
- Add the chicken to a large bowl and set aside.
- In a blender, add all remaining chicken marinade ingredients and blend until smooth.
- Add the blended marinade to the bowl of chicken and toss/mix to evenly coat each piece.
- Cover the bowl of marinating chicken with plastic wrap and place it in the fridge for 3 – 6 hours.
Make the mango salsa:
- Add all mango salsa ingredients to a large bowl and mix thoroughly to combine.
- Cover the bowl and place it in the fridge until ready to serve to allow the flavors to come together.
Cook the chicken:
- Oven cooking: Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the chicken on the baking sheet and cook in the oven for 20 minutes or until fully cooked in the center.
- Grilling: Preheat the grill to 400°F. Place the marinated chicken onto the grill, flipping occasionally to ensure even cooking. Cook the chicken for 5 – 7 minutes or until fully cooked in the center.
- Stovetop Grill Plate/Flat Pan: Heat a large pan to between medium and medium-high. When the pan is hot, lightly spray it with oil to prevent sticking and cook the chicken on the pan, flipping occasionally, for 15 – 20 minutes or until fully cooked in the center.
- (The chicken should be 165°F in the center using a meat thermometer or you can cut one of the thicker pieces of chicken open in the center to check if it’s done. Continue to cook the chicken until it is fully cooked and no longer pink in the center.)
Serve:
- Cut the chicken as desired and serve with the fresh mango salsa and whichever sides you prefer.
Notes
- This recipe works well with both boneless skinless chicken thighs and chicken breasts. Just adjust the cooking time as needed.
- The mango salsa can be made a few hours ahead of time and refrigerated until you’re ready to serve.
- Leftover mango salsa is delicious spooned over grilled fish, shrimp, or tacos.
- For the best presentation, grill the chicken over medium-high heat to achieve deep char marks before topping with the fresh salsa.
Very good
I’ve made this recipe over 5 times in the past month. Thank you so so much! Easy instructions for the best tasting chicken and salsa! I even made the salsa for shrimp tacos.