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Sliced honey lime chicken topped with fresh mango salsa served over cilantro rice on a white plate

Honey Lime Chicken with Mango Salsa

Juicy, golden chicken marinated in honey and fresh lime, topped with a bright and tropical mango salsa. A fast, flavorful weeknight dinner the whole family will love.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinate Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts or 4 small; butterflied for even cooking
  • 2 tbsp honey raw honey preferred
  • 2 limes juice and zest, fresh only
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 large ripe mango diced
  • 0.25 cup red onion finely chopped
  • 1 small jalapeño seeded and minced, optional
  • 2 tbsp fresh cilantro chopped
  • 1 lime juiced, for salsa
  • salt and pepper to taste, for salsa

Equipment

  • Grill or large skillet
  • Shallow dish or zip-top bag
  • Meat thermometer
  • Medium mixing bowl

Method
 

  1. Whisk together honey, lime juice, lime zest, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper in a small bowl. Place chicken in a shallow dish or zip-top bag and pour marinade over it. Marinate for at least 30 minutes, or up to 12 hours in the refrigerator.
  2. Combine diced mango, red onion, jalapeño (if using), and cilantro in a medium bowl. Squeeze in fresh lime juice and season with salt and pepper. Stir well and let rest for 10 to 15 minutes.
  3. To grill: preheat to medium-high and cook chicken 5 to 6 minutes per side until internal temperature reaches 165°F. To pan-sear: heat 1 tbsp olive oil in a large skillet over medium-high and cook 5 to 7 minutes per side until cooked through. To bake (longer method): place in a baking dish at 400°F for 20 to 25 minutes until internal temperature reaches 165°F. Always use a meat thermometer to confirm doneness.
  4. Let chicken rest for 5 minutes before slicing. Arrange on a serving plate and spoon mango salsa generously over the top. Serve immediately with rice, tortillas, or salad.

Notes

For best results, marinate the chicken for a full hour. Store leftover chicken and salsa separately in airtight containers for up to 4 days and 2 days respectively. Reheat chicken gently in a skillet with a splash of olive oil. Baking method takes 20 to 25 minutes and is longer than the primary 15-minute cook time listed for grilling or pan-searing.