Mango Chili Lime Chicken

$- 4 boneless, skinless chicken breasts - 1 ripe mango, diced - 1 red chili, finely chopped (adjust for spice level) - 4 tablespoons fresh lime juice - 2 tablespoons honey - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh cilantro for garnish The main ingredients give this dish a bright and fresh flavor. The chicken is the star, and the mango adds sweetness. The chili brings heat, while lime juice gives a zesty kick. Honey adds a nice touch of sweetness, balancing the heat. Garlic enhances the overall flavor, making the dish truly special. - 1 teaspoon ginger, minced - 1 tablespoon soy sauce - 1 tablespoon sesame oil These optional ingredients can boost the flavor even more. Ginger adds a warm spice, while soy sauce brings umami. Sesame oil gives a nice nutty taste, making this dish even more exciting. Feel free to mix and match according to your taste. When choosing chicken, look for breasts that are pink and firm. They should have no visible spots or bruises. For mangoes, pick ones that feel slightly soft when you press them. A ripe mango has a sweet smell and a rich color. This will lead to a tasty dish full of vibrant flavors. {{ingredient_image_1}} To start, you need a simple and tasty marinade. In a medium bowl, combine these ingredients: - 1 ripe mango, diced - 1 red chili, finely chopped - 4 tablespoons fresh lime juice - 2 tablespoons honey - 2 tablespoons olive oil - 2 cloves garlic, minced Mix them well until smooth, but keep some texture. This blend brings sweetness and heat together. The mango adds a fresh note, while the chili brings a kick. You can adjust the chili for more or less spice. Next, grab your chicken. Use 4 boneless, skinless chicken breasts. Season them with salt and pepper. Place them in a resealable plastic bag. Pour your marinade over the chicken. Seal the bag and massage the marinade into the chicken. This helps the flavors soak in. Refrigerate it for at least 30 minutes. If you have time, let it marinate for up to 2 hours. This extra time makes the chicken even tastier. Now, it’s time to cook your chicken. The best method is grilling. Preheat your grill or grill pan over medium-high heat. Remove the chicken from the bag, letting excess marinade drip off. Discard the leftover marinade. Grill the chicken for about 6-7 minutes on each side. You want the chicken to reach an internal temperature of 165°F (75°C). Look for golden brown color and nice grill marks. If you prefer, you can bake the chicken at 375°F (190°C) for about 25-30 minutes. Both methods yield juicy and flavorful chicken. After cooking, let it rest for 5 minutes before slicing. This step keeps all the juices inside. Enjoy your meal! To get those beautiful grill marks, heat your grill well. Start with medium-high heat. Before placing the chicken on the grill, lightly oil the grates. This helps prevent sticking. Place the chicken down and don’t move it for about 6-7 minutes. Flip it only once. This keeps those nice lines on each side. If you want even better marks, try a diagonal placement for the chicken. The key to great flavor is in the marination. Use a resealable bag for easy coating. When you add the marinade, massage it into the chicken. This helps the flavors soak in. Let the chicken marinate for at least 30 minutes. For a deeper taste, go for 2 hours. Always keep it in the fridge while marinating. The longer it sits, the more flavor it gets. Resting is a must for juicy chicken. After grilling, let the chicken sit for 5 minutes. This time allows the juices to redistribute. If you cut it right away, those juices run out. Place the chicken on a cutting board and cover it loosely with foil. This keeps it warm while resting. After 5 minutes, slice it and watch the juices stay in. This makes every bite juicy and full of flavor. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, but ideally up to 2 hours. This will enhance the flavor and tenderness of the chicken significantly. Adjust the Spice Level: The heat from the red chili can vary. For a milder dish, remove the seeds before chopping, or use a smaller chili. Alternatively, add more for a spicier kick! Rest the Chicken: After grilling, let the chicken rest for 5 minutes. This helps the juices redistribute, resulting in a juicier and more flavorful chicken. Garnish for Presentation: Fresh cilantro not only adds color but also enhances the flavor profile. Consider adding lime wedges on the side for an extra zesty touch! {{image_2}} You can swap chicken for tofu or shrimp. For tofu, use firm tofu. Press it to remove water. Cut it into cubes and marinate just like the chicken. Grill until golden. For shrimp, use large, peeled shrimp. Marinate them for about 15 minutes. Grill them for about 3-4 minutes on each side. Both options bring unique tastes and textures. Adjust the spice based on your taste. For mild, use less chili or remove seeds. For medium heat, add one chili. If you love heat, add more chili or fresh jalapeños. You can also experiment with spices. Add cumin for earthiness or ginger for warmth. These changes can give new life to the dish. Mango Chili Lime Chicken pairs well with many sides. Serve it with rice or quinoa for a filling meal. Fresh salads with lime vinaigrette add brightness. Grilled vegetables like zucchini or bell peppers complement the flavors. You can even serve it in tacos with fresh salsa. Each option enhances the dish and creates a complete meal. To keep your Mango Chili Lime Chicken fresh, store leftovers in an airtight container. Make sure the chicken is completely cooled. Place it in the fridge within two hours of cooking. It will stay good for about 3 to 4 days. If you want to keep it longer, freezing is a great option. When you are ready to enjoy the leftovers, reheat the chicken gently. The best way is in the oven at 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 15-20 minutes. This method helps keep the chicken moist. If you use a microwave, heat in short bursts. Check every 30 seconds to avoid drying it out. To freeze, wrap the chicken tightly in plastic wrap, then place it in a freezer bag. Remove as much air as possible. Label the bag with the date. The chicken can stay in the freezer for up to 3 months. When you’re ready to use it, thaw the chicken in the fridge overnight. Never refreeze thawed chicken to ensure safety and taste. Yes, you can use frozen chicken. Just make sure to thaw it first. Place the frozen chicken in the fridge overnight to safely thaw. Once thawed, follow the recipe as usual. Marinating thawed chicken will give the best flavor. To spice up the marinade, add more red chili. You can also use chili powder or cayenne pepper. A dash of hot sauce works well too. Start with a little and taste as you mix. Adjust to your heat preference for the perfect kick! Many sides pair nicely with this dish. Here are a few options: - Cilantro lime rice - Grilled corn on the cob - Mixed green salad with avocado - Black bean and corn salsa - Roasted sweet potatoes These sides will balance the chicken's sweet and spicy flavors. Enjoy your meal! Mango Chili Lime Chicken is a tasty dish that uses simple, fresh ingredients. We covered how to pick the best chicken and mango. Creating a good marinade is key, along with proper cooking methods. I shared tips for grill marks and marination, plus options for tofu or shrimp. Remember to store leftovers correctly to keep them fresh. Try new flavors with each meal as you explore this recipe. Enjoy every bite!$

Mango Chili Lime Chicken

A flavorful grilled chicken dish marinated in a sweet and spicy mango chili lime sauce.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Fusion

Servings 4

Calories 300 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 piece ripe mango, diced
1 piece red chili, finely chopped
4 tablespoons fresh lime juice
2 tablespoons honey
2 tablespoons olive oil
2 cloves garlic, minced
to taste salt and pepper
for garnish fresh cilantro

Instructions

In a medium bowl, combine the diced mango, red chili, lime juice, honey, olive oil, and minced garlic to create a marinade. Blend until smooth but still slightly chunky.
Season the chicken breasts with salt and pepper and place them in a resealable plastic bag. Pour the marinade over the chicken, seal the bag, and massage the marinade into the chicken. Refrigerate for at least 30 minutes (up to 2 hours for more flavor).
Preheat your grill or a grill pan over medium-high heat.
Remove the chicken from the marinade and let any excess drip off. Discard the remaining marinade.
Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown with nice grill marks.
Once cooked, let the chicken rest for 5 minutes before slicing.
Serve the sliced chicken on a plate, drizzled with any juice collected during resting and garnish with fresh cilantro.

Notes

Adjust the amount of chili based on your spice preference.

Keyword chicken, grill, lime, mango, spicy