Grilled Mango Chicken (Printable Version)

Tropical grilled chicken with sweet mango marinade

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)

→ Mango Marinade

02 - 1 large ripe mango, peeled and diced
03 - 2 tablespoons olive oil
04 - 2 tablespoons lime juice (about 1 lime)
05 - 2 tablespoons honey
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 teaspoon chili flakes (optional, for heat)
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 Make It:

01 - Combine mango, olive oil, lime juice, honey, garlic, ginger, chili flakes, salt, and black pepper in a blender or food processor. Blend until completely smooth to create a consistent marinade.
02 - Set aside 1/4 cup of the prepared marinade in a separate small bowl. This reserved portion will be used for brushing during grilling and as a serving sauce.
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. Seal and refrigerate for at least 1 hour, or overnight for maximum flavor penetration.
04 - Preheat grill to medium-high heat (400°F). Lightly oil the grates with a paper towel dipped in vegetable oil to prevent sticking.
05 - Remove chicken from the marinade, allowing excess liquid to drip off. Discard the used marinade safely. Pat chicken breasts lightly with paper towels if desired.
06 - Place chicken on the preheated grill. Cook for 6 to 8 minutes per side, brushing with the reserved marinade during the final 2 minutes of cooking. Grill until internal temperature reaches 165°F when tested with a meat thermometer.
07 - Transfer grilled chicken to a clean cutting board and let rest for 5 minutes to allow juices to redistribute. Slice chicken crosswise and sprinkle generously with chopped fresh cilantro.
08 - Arrange sliced chicken on a serving platter. Accompany with fresh lime wedges for squeezing and any remaining reserved marinade as a dipping sauce.

# Expert Advice:

01 -
  • The marinade does double duty as a finishing sauce, so every bite bursts with tropical brightness
  • Its one of those rare dishes that makes weeknight grilling feel like a mini vacation
  • The leftovers, if you somehow have any, make spectacular tacos the next day
02 -
  • Never reuse the marinade that raw chicken has soaked in, always save your portion before adding the meat
  • Pat the chicken dry before grilling if you want pronounced grill marks instead of steam softened meat
  • The honey in the marinade causes faster browning, so watch closely during those last few minutes
03 -
  • Grill fruit wedges alongside the chicken for an incredible warm garnish
  • If your mango isnt perfectly ripe, add an extra half tablespoon of honey

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