Cilantro 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.
Find it online: https://paleo.recipes/cilantro-lime-mango-chicken/