What’s better than a dish that’s packed with bold, fresh flavors and comes together with simple, wholesome ingredients? That’s exactly what Cilantro Lime Mango Chicken is. Think tangy citrus, sweet mango, and vibrant cilantro all coming together in one irresistible meal. This recipe is inspired by the bright, zesty flavors of Latin American cuisine. It’s perfect for summer cookouts, busy weeknight dinners, or whenever you’re craving something fresh and new.
Let’s break it down so you can make this at home without breaking a sweat.
Quick Recipe Snapshot
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Marinate Time: At least 30 minutes (but 2 hours is best)
- Total Time: 35 minutes + marination
- Servings: 6
- Skill Level: Easy (even if you’re new to grilling!)
- What You’ll Need:
- Citrus zester
- Mixing bowl
- Grill or grill pan (oven or stovetop also works!)
- Citrus juicer (optional but handy)
Make-Ahead Tip:
Want to save some time? You can marinate the chicken the night before. The mango salsa also tastes amazing if you make it a few hours ahead and chill it.
Ingredients You’ll Need
For the Chicken Marinade:
- 1½ lbs boneless, skinless chicken (thighs or breasts)
- Zest and juice of 3 oranges (¾ cup juice)
- Zest and juice of 3 limes (⅓ cup juice)
- ½ cup olive oil
- 1 tablespoon honey (or maple syrup for a vegan twist)
- 1 teaspoon ground cumin
- 2½ tablespoons soy sauce (or tamari for gluten-free)
- 2 teaspoons minced garlic (about 2 cloves)
- ¼ cup fresh cilantro, roughly chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
For the Mango Salsa:
- 1 ripe mango, diced
- 1 avocado, diced (optional, but SO creamy)
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- Optional: A little diced red onion or jalapeño for crunch and heat
To Serve:
- Cilantro-lime rice or coconut-lime rice (trust me, it’s worth it!)
- Extra lime wedges for garnish
How to Make It
Let’s walk through the steps—it’s easier than you think!
Step 1: Whip Up the Marinade
Start by zesting your oranges and limes. This step might feel extra, but it’s where all the amazing citrus oils are hiding—so don’t skip it! Juice the fruits and mix the zest and juice with olive oil, honey, cumin, soy sauce, garlic, cilantro, salt, and pepper in a bowl.
Set aside about ½ cup of this marinade for basting later.
Step 2: Marinate the Chicken
Trim any extra fat off the chicken and use a meat mallet to pound it to an even thickness. (Why? So it cooks evenly on the grill!) Place the chicken in a resealable bag or shallow dish. Pour the marinade over it, seal tight, and pop it into the fridge.
Let it sit for at least 30 minutes, but if you’ve got the time, go for 2–6 hours. Flip the chicken halfway through to make sure every piece gets that flavorful goodness.
Pro Tip: Don’t marinate the chicken for more than 24 hours. The citrus can make the meat too soft if left too long.
Step 3: Grill Time
Preheat your grill or grill pan to medium-high heat (around 450°F). Lightly oil the grill grates to keep the chicken from sticking. Take the chicken out of the marinade (toss the used marinade—don’t reuse it) and grill for about 10–12 minutes, flipping halfway through.
Brush the reserved marinade over the chicken as it grills to lock in flavor and keep it juicy. Use a meat thermometer to check for an internal temp of 165°F.
What to Look For: The chicken should have golden grill marks and feel firm but still springy when you press it.
Step 4: Make the Mango Salsa
While your chicken is grilling, toss mango, avocado, lime juice, cilantro, and any optional extras (like onion or jalapeño) in a bowl. Mix gently so you don’t smush the avocado.
Pro Tip: Chill the salsa for 10–15 minutes before serving—it makes the flavors pop!
Step 5: Assemble and Serve
Serve the chicken over a bed of cilantro-lime rice (or coconut rice if you’re feeling tropical). Top it with a big scoop of mango salsa and garnish with fresh cilantro and lime wedges. Done!
Recipe Hacks and Variations
Make It Your Way:
- Spicy Lover? Add chili flakes or cayenne to the marinade or salsa.
- Gluten-Free Option: Use tamari instead of soy sauce.
- Vegan Alternative: Swap the chicken for tofu or portobello mushrooms.
Seasonal Twists:
Can’t find mangoes? Pineapple or peaches work beautifully when mangoes are out of season.
How to Store Leftovers
- Chicken: Store in an airtight container in the fridge for up to 3 days.
- Salsa: Best eaten fresh, but you can keep it in the fridge for up to 2 days (the avocado might brown a bit).
- Reheating Chicken: Gently warm it on the stovetop or in the microwave at low power to keep it juicy.
And there you have it—a simple, flavorful dish that feels like a tropical getaway. Whether you’re grilling for friends or meal-prepping for the week, Cilantro Lime Mango Chicken is a guaranteed crowd-pleaser. Enjoy every bite!
PrintCilantro Lime Mango Chicken
This Cilantro Lime Mango Chicken is a vibrant, zesty dish that combines tender, citrus-marinated chicken with a refreshing mango-avocado salsa. Perfect for summer cookouts or weeknight dinners, it’s a flavorful celebration of tropical and Latin-inspired ingredients. The marinade, rich with lime, orange, and honey, tenderizes the chicken while infusing it with bold flavors. Paired with the sweet and creamy salsa, this recipe is a guaranteed crowd-pleaser!
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes (plus marination)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Latin-inspired
Ingredients
For the Chicken Marinade:
- 1½ pounds boneless skinless chicken breasts or thighs
- Zest and juice of 3 oranges (¾ cup juice)
- Zest and juice of 3 limes (⅓ cup juice)
- ½ cup olive oil
- 1 tablespoon honey (or maple syrup as a substitute)
- 1 teaspoon ground cumin
- 2½ tablespoons soy sauce (use tamari for gluten-free)
- 2 teaspoons minced garlic (about 2 cloves)
- ¼ cup coarsely chopped fresh cilantro
- 1 teaspoon salt
- ¼ teaspoon pepper
For Serving:
- Mango-avocado salsa: diced mango, optional avocado, lime juice, cilantro, and optional red onion or jalapeño.
- Cilantro-lime rice or coconut-lime rice (optional).
Instructions
Zest the oranges and limes to extract their aromatic oils. Juice them to get about ¾ cup orange juice and ⅓ cup lime juice. In a medium bowl, whisk together the citrus juices, olive oil, honey, cumin, soy sauce, garlic, cilantro, salt, and pepper. Reserve ½ cup of this marinade for basting later.
Trim excess fat from the chicken. Pound it to an even thickness using a meat mallet for uniform cooking. Place the chicken in a resealable bag or shallow dish and pour in the marinade. Seal tightly and refrigerate for at least 2 hours (or up to 6 hours for maximum flavor). Flip the bag halfway through for even marination.
Preheat your grill or grill pan to medium-high heat (~450°F). Lightly oil the grates to prevent sticking. Remove the chicken from the marinade (discard used marinade) and place it on the grill. Cook for about 10–12 minutes total, flipping halfway through. Baste with reserved marinade during grilling for extra moisture and flavor. Ensure an internal temperature of 165°F.
While the chicken grills, dice mango and optional avocado into bite-sized pieces. Toss with lime juice, chopped cilantro, and optional red onion or jalapeño for added crunch or spice.
Serve grilled chicken over a bed of cilantro-lime rice or coconut-lime rice if desired. Top generously with mango salsa and garnish with extra cilantro.
Notes
Serving Suggestions:
- Pair with grilled vegetables like zucchini or asparagus for a complete meal.
- Add lime wedges on the side for an extra citrus burst.
Tips & Tricks:
- Use fresh citrus juice for optimal flavor—bottled juice won’t deliver the same brightness.
- Pounding chicken ensures even cooking and prevents dryness.
Storage & Reheating:
- Store leftover chicken in an airtight container in the fridge for up to three days. Keep mango salsa separate to maintain freshness (consume within two days).
- Reheat chicken gently in a skillet over low heat or in a microwave at reduced power to avoid drying out.
