Grilled Sweet Chili Chicken and Mango Salad Recipe

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Warm & Familiar Grilled Sweet Chili Chicken and Mango Salad Recipe

There’s something incredibly satisfying about bringing fresh, vibrant flavors together in a simple, grilled dish. I love when a salad feels hearty yet light, with a punch of sweet, spicy, and tangy all in every bite. This Grilled Sweet Chili Chicken and Mango Salad Recipe hits that perfect balance—juicy chicken with a sticky chili glaze, bright mango slices that melt in your mouth, and crisp romaine that keeps everything fresh.

When I first made this, the kitchen filled with the fragrant aroma of ginger, garlic, and chili—spicy yet inviting, almost like a warm hug on a plate. As you grill the chicken, you’ll notice the sweet chili dressing caramelizing slightly, creating those crave-worthy, crisp edges that I can’t get enough of. This recipe invites you to slow down, savor your prep, and enjoy every vibrant bite.

If you’re craving a meal that works on busy weeknights but can impress guests on the weekend, this is it. Plus, the bright mangoes add a juicy sweetness that pairs beautifully with the subtle heat of the chili, giving you a dish with layers of texture and flavor.

Ingredient Breakdown

• Ginger & Garlic: Build warm, fragrant layers in the dressing.
• Lime Juice: Brightens and balances the sweetness with acidity.
• Sambal Oelek or Chili Flakes: Your chili heat backbone, adjust for spice tolerance.
• Maple Syrup: Adds natural, mellow sweetness that deepens caramelization on the grill.
• Coconut Aminos/Tamari: Gluten-free soy sauce alternatives; provide a savory umami kick.
• Avocado Oil: Neutral, heart-healthy oil that blends dressing smoothly.
• Chicken Thighs: Juicier and more flavorful than breasts—perfect for grilling.
• Romaine Lettuce: Crisp and sturdy; holds up well under dressing.
• Red Bell Pepper: Sweet crunch to contrast the savory chicken.
• Champagne Mangoes: Juicy and sweet, they bring a tropical lift to the salad.
• Red Onion: Sharp, tangy bite that adds depth.
• Cilantro: Fresh herbal brightness that ties it all together.
• Avocado: Silky texture that cools the heat and adds creaminess.

Before You Start

Get everything prepped—the classic mise en place—before the grill heats up. Slice your mangoes and veggies, mince your garlic and ginger, and blend your dressing. Marinating the chicken for at least an hour (or better yet, overnight) helps infuse those flavors deeply. This early prep gives you time to breathe and enjoy the process without rushing.

How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe

1. Blend the sweet chili dressing ingredients: Combine ginger, lime juice, garlic, chili paste, maple syrup, coconut aminos, and avocado oil in a blender until smooth. I find this locked-in balance of sweet and spicy makes all the difference for both marinating and drizzling later.
2. Set aside 1/4 cup dressing for marinade: Pour out just enough to mix with the chicken, then chill the rest. This keeps flavors fresh and lets you taste the bright dressing on the salad later.
3. Marinate the chicken: Toss the thighs with reserved dressing, sambal oelek or chili flakes, and a touch more maple syrup. Refrigerate for at least 1 hour—if you can, let it go for 8+ hours. Longer marinating softens the chicken and infuses those layers deeply.
4. Preheat your grill: Get it between 350º-400ºF before cooking. A hot grill sears the chicken’s surface, locking in juicy tenderness and creating those irresistible crisp edges you’ll crave.
5. Prepare the salad ingredients while the grill heats: Chop romaine, slice bell pepper, mango, and red onion, then combine with fresh cilantro in a large bowl. This prep pace keeps your workflow smooth and the flavors vibrant.
6. Grill the chicken: Cook thighs on the grill for 6-8 minutes until they naturally loosen, then flip for another 4-5 minutes. You’re looking for a golden, slightly charred exterior with no pink in the center—that velvety chicken texture really shines here.

7. Slice or cube the rested chicken: Let the juices settle so you get tender pieces rather than drying them out. Adding chicken warm (not piping hot) to the salad preserves the crispness of the greens and the creaminess of the avocado.
8. Top the salad: Add chicken over your colorful mix of romaine, mango, red pepper, onion, and cilantro. Give it a gentle toss if you like, or serve dressings on the side for guests to customize.
9. Serve with lime wedges and remaining dressing: The extra lime juice adds a fresh brightness that cuts through the richness of the chicken and avocado beautifully—don’t skip it!

Flavor Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe

• Swap chicken thighs for shrimp: Marinate peeled shrimp the same way, grilling until just pink and tender.
• Add toasted nuts or seeds: Pepitas or cashews bring sneaky crunch and nutty character.
• Seasonal fruit swaps: Try peaches or pineapple instead of mango for a summer twist.
• Greens variety: Mix romaine with baby spinach or arugula for a peppery note.
• Herb swaps: Cilantro fans can swap parsley or mint for a different herbal vibe.
• Heat level: Double the chili paste for those who love extra kick, or mellow it out with a pinch less and extra lime.

Storage, Freezer & Reheat Tips

• Refrigerate leftovers in an airtight container: Keeps well up to 4 days. Keep dressing separate until serving to avoid sogginess.
• Freeze grilled chicken only: Slice or cube, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently.
• Reheat chicken gently: Use a low oven or skillet to avoid drying it out; avoid microwaving if possible for the best texture.
• Freshen salad before serving: Add avocado and fresh cilantro last minute; drizzle with warmed or room-temp dressing.

Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs

• Can I use chicken breasts instead of thighs? Absolutely! Just watch the cooking time closely as breasts cook faster and risk drying out.
• What if I don’t have a grill? A grill pan or broiler works perfectly—look for those nice char marks and caramelization.
• Is this recipe paleo-friendly? Yes! Swap maple syrup for raw honey if preferred, and chili flakes instead of sambal oelek for a cleaner paleo version.
• How spicy is this salad? It has a gentle kick from the chili paste; you can easily adjust heat up or down to suit your palate.
• Can I make the dressing ahead? Yes, the dressing lasts up to 4 days refrigerated and gets more flavorful over time.

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