Honey Lime Chicken with Mango Salsa
Honey Lime Chicken with Mango Salsa is a joyful, sun-kissed weeknight recipe that feels like summer on a plate. Tender, honey-bright chicken meets a fresh, vibrant mango salsa — sweet and tangy with a hint of heat — making every bite both comforting and exciting. This dish highlights simple ingredients: juicy chicken breasts, sticky-sour honey-lime marinade, and a fresh mango salsa that adds pop and texture. It’s ideal for warm-weather dinners, backyard grills, or anytime you want a bright, from-scratch meal that’s easy to pull together. If you love balancing sweet, savory, and zesty flavors, this recipe is a must-try, and it pairs beautifully with plenty of sides and make-ahead options. For more cozy chicken ideas that travel well from weeknight to weekend, see this sheet-pan chicken pitas with herby ranch.
Ingredients & Equipment
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, minced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
Notes on ingredients
- Use ripe mango for the best flavor and juicy texture. If mangoes aren’t in season, ripe peaches or pineapple are great seasonal substitutes.
- Adjust the jalapeño to control heat; remove seeds for milder salsa.
- If you prefer a bit more acidity, swap half the lime juice for orange juice for a sweeter citrus note.
Helpful equipment
- Mixing bowls (one for marinade, one for salsa)
- Measuring cups and spoons
- Grill or oven-safe baking tray
- Tongs or spatula
- Sharp knife and cutting board
- Meat thermometer (recommended for perfect doneness)
- Optional: blender or small food processor (to make a smoother glaze)
If you enjoy one-pan comfort dishes, try these baked fruit-forward ideas like baked pears with feta, honey and cranberries for a seasonal finish to dinner.
Step-by-Step Instructions (with tips)
Follow these clear steps to make Honey Lime Chicken with Mango Salsa. I’ve expanded each step with tips and variations so you can adapt the recipe to your kitchen and taste.
1. Make the honey-lime marinade
- In a medium bowl, whisk together 1/4 cup honey, 1/4 cup lime juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.
Tip: For a more intense lime flavor, add a teaspoon of lime zest. If you prefer a thinner marinade that clings less, add a splash of water.
2. Marinate the chicken
- Place 4 boneless, skinless chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Turn to coat each piece thoroughly.
- Marinate in the fridge for at least 30 minutes; for best flavor and tenderness, aim for 2–4 hours. Avoid marinating longer than 8 hours as the citrus can begin to change the chicken’s texture.
Tip: If you’re short on time, even 15–20 minutes will add brightness. Pat the chicken dry before grilling to get a nice sear.
3. Preheat and choose your cooking method
- Grill method: Preheat the grill to medium-high heat (about 400°F). Oil the grates lightly to prevent sticking.
- Oven method: Preheat the oven to 425°F. Place the marinated chicken on a lightly oiled baking tray or in a roasting dish.
Tip/Variation: You can also cook chicken on a stovetop grill pan or cast-iron skillet over medium-high heat for a similar char. For a hands-off approach, roast in the oven on a sheet tray.
4. Cook the chicken
- Grill: Place chicken on the grill and cook 6–7 minutes per side, flipping once, until grill marks form and the internal temperature reaches 165°F.
- Oven: Bake for about 18–22 minutes, depending on thickness, until the internal temperature reaches 165°F. Broil for 1–2 minutes at the end for a caramelized finish.
Tip: Use a meat thermometer to avoid overcooking. If breasts are very thick, butterflying or pounding to even thickness ensures even cooking.
5. Rest the chicken
- Remove chicken from heat and let rest 5 minutes before slicing. Resting helps juices redistribute so the chicken stays moist.
6. Make the mango salsa
- While the chicken rests, combine 1 ripe mango (diced), 1/4 red onion (finely chopped), 1 jalapeño (minced), 1/4 cup cilantro (chopped), and juice from 1 lime in a medium bowl. Stir gently and season with a pinch of salt to taste.
Tip: Make salsa ahead and chill for 15–30 minutes to let flavors marry. For a smoother salsa, pulse briefly in a blender or food processor.
7. Serve
- Top each chicken breast with a generous spoonful of mango salsa. Serve warm with your choice of side (see serving suggestions below).
Tip: If you like a sticky glaze, reserve 2 tablespoons of marinade, simmer gently to cook through, then brush onto chicken in the final minute of cooking.
Additional kitchen tips and variations
- For extra char and smoky flavor, grill over direct heat and finish over indirect heat.
- Add avocado to the salsa for creaminess or swap cilantro for fresh basil for a unique twist.
- To make this a sheet-pan meal, bake sliced potatoes and onions on the same tray as the chicken (adjust bake time) for a one-dish dinner. For more one-pan inspiration, check out this aromatic soup that’s perfect for cooler nights: aromatic ginger garlic chicken noodle soup.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Store leftover cooked chicken and salsa separately in airtight containers for up to 3–4 days. Keeping the salsa separate prevents the chicken from getting soggy.
- Reheating: Gently reheat chicken in a low oven (about 300°F) for 10–15 minutes or in a skillet with a splash of water to preserve juiciness. Avoid microwaving too aggressively, which can dry meat.
Freezing
- Chicken: Cooked chicken breasts can be frozen for up to 3 months. Wrap each piece in plastic wrap and place in a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating.
- Salsa: Mango salsa doesn’t freeze well because the fresh mango and onion will become watery and lose texture. Instead, freeze extra mango diced, then thaw and mix with fresh onion, cilantro, and lime when ready to use.
Make-ahead tips
- Marinate up to 8 hours ahead (but not much longer), then grill when ready.
- Prepare the salsa up to a day in advance and refrigerate; if it looks watery before serving, drain a little liquid and stir in a squeeze of fresh lime to freshen.
- Portion advice: Plan one chicken breast per adult (6–8 ounces). If serving as tacos or a salad topping, slice thin and use 1/2 breast per person for lighter portions.
How to Use / Serve This Dish
Serving ideas
- Serve Honey Lime Chicken with Mango Salsa over a bed of fluffy white rice, cilantro-lime rice, or coconut rice to soak up juices.
- Slice and serve in warm tortillas for tacos or on top of mixed greens for a bright, protein-packed salad.
- Top grilled corn, black bean salad, or quinoa with diced chicken and salsa for colorful bowls.
Pairings
- Sides: Grilled corn, roasted sweet potatoes, a simple cucumber salad, or charred asparagus.
- Drinks: A cold sparkling water with lime, a crisp white wine like Sauvignon Blanc, or a light Mexican lager complements the dish.
- Sauces: For an extra layer, drizzle a creamy lime crema (mix Greek yogurt, lime juice, and a pinch of salt) over the chicken before adding salsa.
Creative variations
- Coconut Mango Chicken: Add 1/4 cup shredded coconut to the salsa and swap olive oil for coconut oil in the marinade.
- Spicy-sweet: Add a teaspoon of chili powder or smoked paprika to the marinade for a smoky heat.
- Vegetarian twist: Swap chicken for thick slices of grilled tofu or portobello mushrooms marinated the same way.
FAQ
Q: Can I make this recipe dairy-free and gluten-free?
A: Yes — the recipe as written is naturally dairy-free and gluten-free. Just check any store-bought marinades or sides for hidden gluten.
Q: What can I use instead of mango if it’s not in season?
A: Try ripe peaches, pineapple, or even diced strawberries for a different but delicious fruity salsa. Each will change the flavor profile slightly but keeps the fresh-sweet contrast.
Q: How do I know when the chicken is done?
A: The safest way is a meat thermometer — the internal temperature should reach 165°F (74°C) at the thickest part. If you don’t have a thermometer, cut into the thickest piece; juices should run clear, and there should be no pink inside.
Q: Can I use bone-in chicken or thighs?
A: Yes. Bone-in or skin-on chicken will take longer to cook (adjust time and use a thermometer). Thighs are forgiving and stay juicy; reduce cooking time a bit if they’re small.
Conclusion
This Honey Lime Chicken with Mango Salsa is one of those recipes that brings sunshine to the table — sweet honey, bright lime, and juicy mango create a comforting yet vibrant meal that’s perfect for warm nights, casual gatherings, or any time you want an easy, from-scratch dish. If you’re looking for more similar flavor pairings or variations to try next, this Cilantro Lime Chicken (With a Mango Salsa!) – Chelsea’s Messy Apron has a lovely twist, and this Grilled Honey Lime Chicken with Avocado Mango Salsa – Mel and Boys Kitchen shows how avocado pairs beautifully. For another take on mango-topped chicken, check this Mango Salsa Chicken – Creme De La Crumb. I hope you try this recipe soon — please come back and tell me how it turned out or share a photo. Happy cooking!
Honey Lime Chicken with Mango Salsa
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- ¼ cup honey
- ¼ cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Mango Salsa
- 1 piece ripe mango, diced Use ripe mango for best flavor.
- ¼ cup red onion, finely chopped
- 1 piece jalapeño, minced Adjust the jalapeño to control heat.
- ¼ cup cilantro, chopped
- 1 piece lime, juiced
Instructions
Make the honey-lime marinade
- In a medium bowl, whisk together honey, lime juice, olive oil, salt, and black pepper until well combined.
Marinate the chicken
- Place chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Turn to coat each piece thoroughly.
- Marinate in the fridge for at least 30 minutes; for best flavor, aim for 2–4 hours.
Preheat and choose your cooking method
- To grill, preheat to medium-high heat (about 400°F) and oil the grates.
- To bake, preheat the oven to 425°F and place the marinated chicken on a lightly oiled baking tray.
Cook the chicken
- Grill the chicken for 6–7 minutes per side until the internal temperature reaches 165°F.
- Bake for about 18–22 minutes until cooked through.
Rest the chicken
- Remove chicken from heat and let rest for 5 minutes before slicing.
Make the mango salsa
- Combine diced mango, red onion, jalapeño, cilantro, and lime juice in a medium bowl. Stir gently.
Serve
- Top each chicken breast with a generous spoonful of mango salsa and serve warm.
