Grilled Mango Chicken (Printable View)
Juicy grilled chicken with sweet mango marinade for tropical barbecue flavor.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.3 pounds)
→ Mango Marinade
02 - 1 large ripe mango, peeled and diced
03 - 2 tablespoons olive oil
04 - 2 tablespoons fresh lime juice (from approximately 1 lime)
05 - 2 tablespoons honey
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 teaspoon chili flakes (optional)
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Garnish
11 - 1/4 cup fresh cilantro, chopped
12 - Lime wedges for serving
# How-To Steps:
01 - Combine mango, olive oil, lime juice, honey, garlic, ginger, chili flakes, salt, and black pepper in a blender. Process until completely smooth to create a uniform marinade consistency.
02 - Transfer 1/4 cup of the blended marinade to a separate container. Set aside for brushing during grilling and serving.
03 - Place chicken breasts in a large resealable plastic bag or shallow glass dish. Pour the remaining marinade over the chicken, ensuring each piece is thoroughly coated. Refrigerate for minimum 1 hour, maximum overnight for optimal flavor penetration.
04 - Heat grill to medium-high temperature (400°F). Lightly coat the grates with oil to prevent sticking.
05 - Remove chicken from the marinade, allowing excess liquid to drip away. Discard the used marinade completely.
06 - Grill chicken for 6 to 8 minutes per side. During the final 2 minutes of cooking, brush with the reserved marinade. Continue grilling until internal temperature reaches 165°F.
07 - Transfer chicken from grill to a cutting board. Let rest for 5 minutes to allow juices to redistribute throughout the meat.
08 - Slice chicken against the grain. Sprinkle with chopped cilantro and arrange lime wedges alongside for squeezing over the top.
# Expert Advice:
01 -
- The marinade does double duty as a finishing sauce, meaning less cleanup and more flavor
- Even people who swear they don't like fruit with savory food request seconds
- It comes together in minutes but tastes like you spent hours planning something special
02 -
- Never reuse the marinade that raw chicken has soaked in, even if you're cooking it, because cross-contamination isn't worth the risk
- The honey in the marinade causes faster caramelization, so keep a close eye during those last few minutes of grilling
03 -
- Pat the chicken dry before adding to the marinade, as wet chicken creates a watery sauce that won't stick properly
- Room temperature chicken grills more evenly, so let it sit out for 20 minutes while the grill preheats