Description
This Grilled Chicken with Mango Salsa is a vibrant and healthy main course featuring juicy, spice-rubbed chicken breasts grilled to perfection and topped with a fresh, zesty mango salsa. The perfect blend of tropical sweetness and mild heat makes this dish ideal for summer meals or any time you crave a light yet flavorful protein-packed dinner.
Ingredients
Scale
Chicken and Spice Rub
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
Mango Salsa
- 2 ripe mangoes, peeled and diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 small jalapeño, seeded and minced
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Prepare the Grill and Spice Rub: Preheat your grill to medium-high heat. In a small bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. Mix well to form a spice rub.
- Season the Chicken: Rub the spice mixture evenly all over the chicken breasts, ensuring an even coating for maximum flavor.
- Grill the Chicken: Place the chicken breasts on the grill and cook for 5 to 7 minutes on each side. Grill until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Make the Mango Salsa: While the chicken is grilling, in a bowl combine diced mangoes, red bell pepper, red onion, jalapeño, cilantro, and lime juice. Toss gently to mix and season with salt to taste.
- Let Salsa Rest: Allow the mango salsa to sit for 5 to 10 minutes to let the flavors meld together nicely.
- Rest and Serve: Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing. Serve each chicken breast topped with a generous portion of fresh mango salsa.
Notes
- You can substitute chicken with grilled shrimp or fish for variation.
- For deeper flavor, marinate the chicken for 30 minutes before grilling.
- Serve this dish alongside rice, quinoa, or over fresh salad greens for a complete meal.
