Honey Lime Chicken with Mango Salsa
A delightful dish blending savory, sweet, and tangy flavors, featuring marinated chicken paired with vibrant mango salsa.
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts (or 4 small)
- 2 tablespoons honey
- Juice and zest of 2 limes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Mango Salsa
- 1 large ripe mango, diced
- ¼ cup red onion, finely chopped
- 1 small jalapeño, seeded and minced (optional for heat)
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
For Serving
- Cooked rice, quinoa, salad greens, or tortillas
- Lime wedges
Instructions
Marinating the Chicken
- In a small bowl, whisk together the honey, lime juice, lime zest, olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper until well combined.
- Place the chicken breasts in a shallow dish or a resealable bag and pour the marinade over the chicken, ensuring every piece is coated thoroughly.
- Allow the chicken to marinate for at least 30 minutes, or refrigerate for up to 12 hours for best flavor.
Making the Mango Salsa
- In a medium bowl, combine the diced mango, finely chopped red onion, jalapeño (if using), and fresh cilantro.
- Squeeze lime juice over the mixture and season with salt and pepper. Stir well and let it sit for 10-15 minutes to meld the flavors.
Cooking the Chicken
- Choose your cooking method: Grilling, stovetop, or baking.
- For grilling: Preheat to medium-high heat and grill chicken for 5-6 minutes on each side until internal temperature reaches 165°F (75°C). Let rest for 5 minutes before slicing.
- For stovetop: Heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook chicken for about 5-7 minutes on each side until fully cooked.
- For baking: Preheat your oven to 400°F (200°C) and bake the marinated chicken in a baking dish for 20-25 minutes until cooked through. Allow to rest before slicing.
Assembling and Serving
- Slice the cooked chicken and serve it over rice, quinoa, or salad greens.
- Top with mango salsa and lime wedges for extra flavor.
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Notes
For optimal flavor, marinate overnight if possible. Use fresh ingredients and adjust heat preference by modifying jalapeño. Store leftovers in airtight containers; chicken lasts 3-4 days, salsa is best fresh.