Dinner

Honey Lime Chicken with Mango Salsa Recipe

ByLila Prescott April 21, 2026April 21, 2026

Introduction

This Honey Lime Chicken with Mango Salsa offers a bright, refreshing twist on a classic grilled chicken dish. Marinated in a zesty honey-lime blend and topped with a fresh, sweet, and slightly spicy mango salsa, it’s perfect for a light yet flavorful meal any day of the week.

A white plate holds a layer of fluffy white rice sprinkled with green herbs, topped with a grilled chicken breast showing dark grill marks and a golden brown color, garnished with chopped green herbs and bits of purple onion. To the right of the chicken is a colorful mango salsa made of bright yellow mango chunks, green jalapeño slices, diced red bell pepper, purple onion pieces, and chopped green herbs. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts (or 4 small)
2 tablespoons honey

Juice and zest of 2 limes
2 tablespoons olive oil

2 cloves garlic, minced
1 teaspoon ground cumin

½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper

1 large ripe mango, diced
¼ cup red onion, finely chopped
1 small jalapeño, seeded and minced (optional)

2 tablespoons fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste

Instructions

Step 1: In a small bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper to create the marinade. Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Let the chicken marinate for at least 30 minutes, or up to 12 hours in the refrigerator for maximum flavor.
Step 2: While the chicken marinates, prepare the mango salsa. In a medium bowl, combine diced mango, finely chopped red onion, minced jalapeño if using, and chopped cilantro. Squeeze fresh lime juice over the mixture and season with salt and pepper. Stir gently and let the salsa sit for 10 to 15 minutes to allow the flavors to meld.
Step 3: Cook the chicken using your preferred method:
1. For grilling: Preheat the grill to medium-high heat. Grill the chicken for 5-6 minutes on each side or until the internal temperature reaches 165°F (75°C). Let rest for 5 minutes before slicing.
2. For pan-searing: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side until fully cooked. Remove from heat and let rest before serving.
3. For baking: Preheat the oven to 400°F (200°C). Place chicken in a baking dish and bake for 20-25 minutes until cooked through. Let rest for a few minutes before slicing.

Step 4: Slice the cooked chicken and arrange it on a serving plate. Spoon the fresh mango salsa over the top and serve immediately, pairing with rice, quinoa, salad, or tortillas.

Tips & Variations

For extra heat, leave some jalapeño seeds in the salsa or add a dash of cayenne pepper to the marinade.
Use chicken thighs instead of breasts for juicier meat.

If fresh mango is unavailable, canned mango chunks (drained) can work in a pinch.
Marinate the chicken overnight to deepen the flavors.

Storage

Store leftover chicken and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave until warmed through. The mango salsa is best served cold or at room temperature; avoid reheating it to maintain freshness and texture.