Grilled Chicken with Mango Salsa

Chicken with Mango Salsa | 2 Cookin Mamas Easy citrus flavored grilled chicken with a fresh, flavorful mango salsa with a touch of heat. #recipe

I have been getting tons of mangoes from all my friends with mango trees, mine isn’t quite big enough to produce them yet 🙁 , and wanted to use them while they were still sweet and fresh. So for dinner tonight I decided to make an easy lime-flavored grilled chicken breast with a topping of fresh mango salsa. And, just a warning, this salsa does have a bit of a bite to it but you can easily tone down the heat by cutting down or eliminating the jalapeno.

Mango Salsa | 2CookinMamas

The great part about this meal is how simple it is to make. Early in the day or the evening before, combine cut-up ripe mangoes with fresh tomatoes, peppers, onions and cilantro then add a little heat with the jalapeno peppers and a dash of cayenne. Place in the refrigerator and let the flavors meld. Several hours prior to dinner, marinate the chicken in a little lime juice with olive oil and garlic then refrigerate until dinner.

Chicken with Mango Salsa closeup | 2 Cookin Mamas

When you’re ready, heat up the grill and cook the chicken. I completed our meal by adding lime rice, which I cooked when the chicken went on the grill, and green beans. To make the lime rice, cook rice according to package directions. When rice is done, stir in 1 teaspoon of lime zest, 2 tablespoons lime juice and 1/2 cup of chopped cilantro. Voila! Dinner’s on!

Note: this salsa can be refrigerated for several days and top another night’s dinner. Try it with almost any grilled fish or shrimp to add a tropical twist to your meal.


Grilled Chicken with Mango Salsa


Mango Salsa

  • 1/4 cup lime juice
  • 1/8 cup tequila
  • 1-2 jalapeno peppers, minced
  • 1-1/2 ripe mangoes, diced & divided
  • 1/2 green pepper, diced
  • 1/4 cup sweet onion, diced
  • 1/4 cup red onion, diced
  • 2 tomatoes, diced
  • 1/4 cup chopped fresh cilantro, chopped fine
  • 1 teaspoon salt
  • pinch cayenne pepper

Grilled Chicken

  • 4 boneless, skinless chicken breasts
  • 2 limes, juiced
  • 2 teaspoons minced garlic
  • 2 Tablespoons olive oil


Make the salsa at the same time you start marinating the chicken and they will both be ready at the same time.

To make salsa: In a non-reactive bowl, mix lime juice, tequila, jalapeno peppers and 1 of the mangoes, diced. Stir in green pepper, onions, tomatoes and cilantro. Marinate in refrigerator for 1-3 hours. Just before serving, toss in remaining 1/2 mango, diced and season with salt and cayenne pepper.

For chicken: Place chicken in a plastic zippered storage bog. Add remaining ingredients and seal. Place in refrigerator and marinate for 1-3 hours. Remove chicken from marinade. Discard marinade.

Preheat grill. Spray with non-stick cooking spray. Place chicken on hot grill and cook for 15-20 minutes, turning halfway through.

Place chicken on platter and spoon mango salsa over each breast. Serve with additional salsa on the side.

Serves 4.

Wine Pairing: Try a slightly sweet white wine with this slightly sweet dish such as a Sauvignon Blanc, a Viognier or a Riesling. Stay away from dry wines as the sweetness of this meal will make the wine taste sour.



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