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Grilled Chicken with Mango Salsa Recipe

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4.5 from 60 reviews

This vibrant Chicken with Mango Salsa recipe combines juicy, spiced chicken breasts seared to perfection with a fresh, zesty mango salsa. The salsa features ripe mangoes, red onion, bell pepper, cilantro, and a hint of jalapeño for a perfect balance of sweet, tangy, and mildly spicy flavors. Ideal for a healthy and refreshing meal, this dish is quick to prepare and bursting with colorful, summery ingredients.

Ingredients

Chicken and Seasoning

  • 4 boneless, skinless chicken breasts (6-8 oz each)
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon chili powder (optional)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • Pinch of cayenne pepper (optional)

Mango Salsa

  • 2 ripe but firm mangoes, diced (½-inch cubes)
  • ½ red onion, finely diced (¼ cup)
  • 1 red bell pepper, finely diced (½ cup)
  • ½ cup fresh cilantro, finely chopped
  • 1 jalapeño, seeded and finely minced (optional)
  • Juice of 1 large lime (about 2 tablespoons)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • A tiny pinch of sugar (optional)

Instructions

  1. Prepare the Mango Salsa: Dice mangoes, red onion, red bell pepper, cilantro, and minced jalapeño (if using). Combine all these in a medium bowl. Add lime juice, ½ teaspoon sea salt, ¼ teaspoon black pepper, and a tiny pinch of sugar if desired. Gently mix to combine all flavors.
  2. Chill the Salsa: Cover the salsa and refrigerate it for at least 15-20 minutes. This resting time allows the flavors to meld beautifully and enhances the overall taste.
  3. Prepare Chicken: Pat the chicken breasts dry with paper towels. Pound the thicker parts gently to an even thickness of about ¾ to 1 inch to ensure even cooking. In a small bowl, combine 1 teaspoon sea salt, ½ teaspoon black pepper, chili powder (if using), garlic powder, onion powder, dried oregano, and a pinch of cayenne pepper.
  4. Season the Chicken: Drizzle olive oil over the chicken breasts. Rub the seasoning blend generously over both sides of each chicken breast. If time permits, let the chicken sit at room temperature for 10-15 minutes to enhance the flavors and promote even cooking.
  5. Sear the Chicken: Heat a large skillet—preferably cast iron or stainless steel—over medium-high heat. Place the chicken breasts in the hot pan (cook in batches if needed to avoid overcrowding). Let sear undisturbed for 5-7 minutes until a golden-brown crust forms on the underside.
  6. Cook Through: Flip the chicken breasts, reduce the heat to medium, and continue cooking for another 6-8 minutes. Check for doneness by ensuring the internal temperature reaches 165°F (74°C).
  7. Rest the Chicken: Transfer the cooked chicken to a cutting board. Tent loosely with aluminum foil and let it rest for 5-10 minutes to allow the juices to redistribute, keeping the meat moist and tender.
  8. Serve: Slice the rested chicken against the grain into ½-inch strips. Arrange the slices on plates and top generously with the chilled mango salsa. Optionally, garnish with fresh cilantro sprigs, lime wedges, or avocado slices. Serve immediately for the best flavor and texture.

Notes

  • Use ripe but firm mangoes to ensure the salsa has both sweetness and texture.
  • Adjust chili powder, cayenne, and jalapeño to control the spice level.
  • Pounding the chicken breasts to an even thickness is key for uniform cooking and juicy results.
  • Allowing the chicken to rest after cooking helps retain moisture.
  • The mango salsa can be made a few hours ahead and refrigerated to deepen flavors.
  • For a gluten-free meal, verify all spices do not contain additives.

Find it online: https://mealoria.com/grilled-chicken-with-mango-salsa-recipe/