Save Juicy grilled chicken breasts served with a vibrant, refreshing salsa made from ripe mango, creamy avocado, and zesty lime—perfect for a light, summery meal.
Save This recipe offers a perfect balance of savory grilled meat and a sweet, chunky fruit salsa. It is an easy yet impressive dish that brings a touch of international flair to your dinner table.
Ingredients
- For the Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Juice of 1 lime
- For the Mango Avocado Salsa
- 1 large ripe mango, peeled, pitted, and diced
- 1 ripe avocado, diced
- 1/2 small red onion, finely chopped
- 1/2 red bell pepper, diced
- 1 small jalapeño, seeded and finely chopped (optional)
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
Instructions
- Step 1
- Preheat your grill to medium-high heat (about 400°F/200°C).
- Step 2
- In a small bowl, mix olive oil, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice.
- Step 3
- Place chicken breasts in a shallow dish or resealable bag. Pour marinade over the chicken, ensuring each piece is well coated. Let marinate for at least 15 minutes.
- Step 4
- Meanwhile, prepare the salsa: In a medium bowl, combine mango, avocado, red onion, bell pepper, jalapeño (if using), cilantro, lime juice, salt, and pepper. Gently toss to combine. Set aside.
- Step 5
- Grill the chicken for 6–7 minutes per side, or until cooked through (internal temperature should reach 165°F/74°C).
- Step 6
- Remove chicken from the grill and let rest for 5 minutes.
- Step 7
- Slice the chicken and serve topped generously with the mango avocado salsa.
Zusatztipps für die Zubereitung
For extra flavor, add a pinch of chili flakes to the marinade. Ensure your grill is hot enough to create beautiful sear marks on the chicken breasts.
Varianten und Anpassungen
Swap cilantro for parsley if preferred. For a dairy-free meal, ensure all additions are dairy-free. You can omit the jalapeño if you prefer a milder salsa.
Serviervorschläge
This grilled chicken pairs exceptionally well with grilled corn or a side of fluffy white rice to soak up the lime juice from the salsa.
Save Enjoy this delicious and vibrant Grilled Chicken with Mango Avocado Salsa for your next light dinner or weekend BBQ. It’s a healthy meal that doesn’t compromise on taste.
Recipe FAQ
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check the internal temperature reaches 165°F (74°C) at the thickest part. The chicken should feel firm and the juices run clear when pierced.
- → Can I bake the chicken instead of grilling?
Yes, bake at 400°F for 20-25 minutes until the internal temperature reaches 165°F. You can finish under the broiler for 2-3 minutes to achieve grill-like char marks.
- → How far in advance can I make the salsa?
Prepare the salsa up to 2 hours ahead. Add lime juice and toss just before serving to prevent the avocado from browning. Store in an airtight container with plastic wrap pressed directly on the surface.
- → What sides pair well with this dish?
This chicken works wonderfully with grilled corn on the cob, cilantro lime rice, roasted sweet potatoes, or a simple green salad with citrus vinaigrette.
- → Can I use frozen mango if fresh isn't available?
Frozen mango works in a pinch. Thaw completely and drain excess liquid before dicing. The texture will be slightly softer than fresh, but the flavor remains excellent.
- → How should I store leftovers?
Store chicken and salsa separately in airtight containers. Refrigerate for up to 3 days. Reheat chicken gently in the microwave or a 350°F oven. Add fresh salsa before serving.