This cilantro lime chicken + mango salsa has been our family go-to for meal dinners and meal prep since the start of 2020. Because we are really trying to stick to New Year’s resolutions and such, we are making sure to eat cleaner. We love grilling and enjoying grilled foods. Smokey flavors and flavors off of a perfectly seasoned grill with every juicy bite is, without a doubt, irresistible. Top that with a fresh and healthy mango salsa and the two become a match made in your mouth.

One tip that is surely to transform this meal even moreso is spraying the grill with olive oil along with rubbing lime on the grill grates as well. As a result, this will leave your chicken with even more flavor and avoid the chicken from sticking to the grill. Subsequently, you’ll be left with your mouth watering and wanting second helpings of this cilantro lime chicken + mango salsa! Certainly, you’ll enjoy making and eating this meal!

Cilantro Lime Chicken + Mango Salsa

Ingredients

Chicken Marinade

• 1 and 1/2 pounds boneless skinless chicken breasts (can also use thighs)
• 3/4 cup + 1 tablespoon freshly squeezed orange juice, separated
• 1/2 cup + 1 teaspoon olive oil, separated
• 1/3 cup + 2 tablespoons freshly squeezed lime juice, separated
• 1 and 1/2 teaspoons lime zest, separated
• 1 tablespoon honey
• 1 teaspoon + 1/4 teaspoon cumin, separated
• 2 and 1/2 tablespoons soy sauce
• 2 teaspoons minced garlic
• 1/2 cup coarsely chopped cilantro, separated

Mango Avocado Salsa

• 1 ripe mango
• 1 ripe avocado
• 1/4 cup finely diced red onion
• 1/4 cup finely chopped red pepper
• 1 tablespoon finely chopped jalapeno, optional
• Fine sea salt and freshly cracked pepper
• Optional: cilantro-lime rice or quinoa (see recipe notes)

Instructions

MARINADE

1. First, whisk together all of the marinade ingredients: 3/4 cup orange juice, 1/2 cup olive oil, 1/3 cup lime juice, 1 teaspoon lime zest, honey, 1 teaspoon cumin, soy sauce, garlic, and 1/4 cup cilantro in a medium-sized bowl. Add salt and pepper to taste (I use about 1 teaspoon salt and 1/4 teaspoon pepper). Remove about 1/2 cup of marinade, so you can use it later, and pour the rest into a large resealable bag.
2. Next, trim the chicken of fat. Before marinating, pound the breasts to even thickness or slice in half to get evenly sized breasts and place in the bag with the rest of the marinade. Place in the fridge for at least 30 minutes making sure to flip the bag halfway through the time it is in the fridge. I recommend marinating for 2-8 hours.

COOK CHICKEN

3. Lightly oil the grill grate or grill ridges on a grill pan or add 1 tablespoon oil to a skillet and then place the marinated chicken on the grill. At this time, discard leftover marinade.

4. Grill for 10-12 minutes or until chicken juices run clear and internal temperature is at 165 degrees F. During grilling, make sure to flip the chicken halfway and also brush it generously with the reserved 1/2 cup marinade.

MANGO SALSA

5. Take the remaining 1 tablespoon orange juice, remaining 1 teaspoon olive oil, 2 tablespoons lime juice, then remaining lime zest, and remaining 1/4 cup cilantro and toss together.

(OPTIONAL: When grilling the chicken, also grill the mango. Brush with oil and grill on one side for about 4-5 minutes at medium-high heat.)

6. Chop the mango and avocado into small bite-sized pieces. Add to the salsa along with the finely chopped red onion, red pepper, and jalapeno. Season the salsa to taste with pepper, salt, and remaining 1/4 teaspoon cumin. Now, toss together.

ASSEMBLY

7. Finally, serve grilled chicken over a bed of cilantro lime rice or quinoa and add spoonfuls of the salsa to top. Enjoy immediately!