Grilled Mango Chicken

This Grilled Mango Chicken recipe is your passport to a vibrant, flavor-packed meal that’s perfect for grilling season, offering a delicious balance of sweet and savory notes that will quickly become a family favorite. Its simplicity makes it an ideal weeknight option or an impressive dish for your next backyard barbecue, proving that gourmet flavors can be achieved with minimal effort.

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Prep Time 20

Cook Time 15

Marinating Time 30

Total Time 35

Servings: 4 pieces

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 pounds boneless, skinless chicken breasts or thighs trimmed of excess fat
1 ripe mango peeled, pitted, and diced (about 1 ½ cups worth)
¼ cup soy sauce or tamari
2 tablespoons honey or maple syrup
1 tablespoon lime juice
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
2 cloves garlic minced
½ teaspoon red pepper flakes optional, for a touch of heat
1 tablespoon olive oil or other cooking oil
to taste salt and freshly ground black pepper
fresh cilantro chopped, for garnish
lime wedges for serving

Equipment

Blender or food processor
Grill
Resealable bag or shallow dish
Cutting board

Method

In a blender or food processor, combine the diced mango, soy sauce (or tamari), honey (or maple syrup), lime juice, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). Blend until smooth and pureed. Taste and adjust seasoning if needed.
1 ripe mango, ¼ cup soy sauce or tamari, 2 tablespoons honey or maple syrup, 1 tablespoon lime juice, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 2 cloves garlic, ½ teaspoon red pepper flakes
Place the chicken breasts or thighs in a large resealable bag or a shallow dish. Pour about ¾ of the mango marinade over the chicken, ensuring all pieces are well coated. Reserve the remaining ¼ of the marinade for basting later. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
2 pounds boneless, skinless chicken breasts or thighs
Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates thoroughly and lightly oil them to prevent sticking.
Remove the chicken from the marinade, letting any excess drip off. Discard the marinade that was in contact with the raw chicken. Lightly brush the chicken with olive oil and season with salt and pepper. Place the chicken on the preheated grill.
2 pounds boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil or other cooking oil, to taste salt and freshly ground black pepper
Grill the chicken for about 6-8 minutes per side, or until it’s cooked through and the internal temperature reaches 165°F (74°C). During the last 5-7 minutes of grilling, generously brush the chicken with the reserved mango marinade. This will create a beautiful, sticky glaze.
Once cooked, remove the chicken from the grill and let it rest on a clean cutting board for 5-10 minutes. This allows the juices to redistribute, ensuring a moist and tender chicken. Slice the grilled mango chicken and serve immediately, garnished with fresh chopped cilantro and lime wedges.
fresh cilantro, lime wedges

Notes

Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave. Freeze for up to 2-3 months.