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Honey Lime Chicken with Mango Salsa Recipe

Juicy honey lime marinated chicken topped with fresh mango salsa.
Easy to grill, bake, or pan-sear for a healthy dinner.
A sweet, tangy, tropical meal ready in about an hour.
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Prep Time 15 minutes
Course Main Course
Cuisine American, Tropical-Inspired

Ingredients
  

For the Honey Lime Chicken

  • 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

For the Mango Salsa

  • 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

Optional for Serving

  • Cooked rice
  • Quinoa
  • Salad greens
  • Tortillas
  • Lime wedges

Instructions
 

  • In a small bowl, whisk together the honey, lime juice, lime zest, olive oil, garlic, cumin, smoked paprika, salt, and pepper.
  • Place the chicken in a shallow dish or resealable bag. Pour the marinade over the chicken and coat evenly.
  • Refrigerate and marinate for at least 30 minutes or up to 12 hours.
  • While the chicken marinates, prepare the salsa by combining mango, red onion, jalapeño, and cilantro in a bowl.
  • Add lime juice, season with salt and pepper, and stir well.
  • Let the salsa sit for 10–15 minutes to allow the flavors to blend.
  • Cook the Honey Lime Chicken with Mango Salsa using your preferred method:

Grilling

  • Preheat grill to medium-high heat.
  • Grill chicken for 5–6 minutes per side.
  • Cook until the internal temperature reaches 165°F (75°C).
  • Rest for 5 minutes before slicing.

Pan-Searing

  • Heat 1 tablespoon olive oil in a skillet over medium-high heat.
  • Cook chicken for 5–7 minutes per side until fully cooked.
  • Allow to rest before slicing.

Baking

  • Preheat oven to 400°F (200°C).
  • Place chicken in a baking dish.
  • Bake for 20–25 minutes or until cooked through.
  • Rest before slicing.
  • Slice the chicken and serve over rice, quinoa, salad greens, or tortillas.
  • Top generously with mango salsa and serve with fresh lime wedges.

Notes

  • Serve with coconut rice for a tropical-inspired meal.
  • Add black beans or corn for additional texture.
  • Leftover salsa works wonderfully as a topping for tacos or grilled fish.
  • For a lighter option, serve over mixed greens.