Grilled Mango Chicken Tropical (Print Version)

Juicy grilled chicken with sweet mango marinade, offering a tropical barbecue twist that's both gluten-free and dairy-free.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 pounds)

→ Mango Marinade

02 - 1 large ripe mango, peeled and diced
03 - 2 tablespoons olive oil
04 - 2 tablespoons lime juice (about 1 lime)
05 - 2 tablespoons honey
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 teaspoon chili flakes (optional, for heat)
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Garnish

11 - 1/4 cup fresh cilantro, chopped
12 - Lime wedges, for serving

# How to Cook:

01 - In a blender or food processor, combine mango, olive oil, lime juice, honey, garlic, ginger, chili flakes, salt, and black pepper. Blend until smooth to make the marinade.
02 - Reserve 1/4 cup of the marinade for brushing and serving.
03 - Place chicken breasts in a large resealable bag or shallow dish. Pour remaining marinade over the chicken, ensuring all pieces are coated. Marinate in the refrigerator for at least 1 hour (up to overnight for deeper flavor).
04 - Preheat grill to medium-high heat (about 400°F). Lightly oil the grates.
05 - Remove chicken from marinade, letting excess drip off. Discard used marinade.
06 - Grill chicken for 6–8 minutes per side, or until internal temperature reaches 165°F, brushing with reserved marinade during the last 2 minutes of grilling.
07 - Remove from grill and let rest for 5 minutes.
08 - Slice and garnish with chopped cilantro. Serve with lime wedges.

# Expert Advice:

01 -
  • The marinade does double duty as a sauce, saving you an extra step
  • Grilling caramelizes the natural sugars in the mango for that perfect char
  • It comes together faster than you can heat up the coals
02 -
  • Never reuse the marinade that raw chicken has soaked in unless you boil it for at least five minutes
  • Chicken breasts can dry out fast, so pull them at 74°C and don't push your luck
  • The honey will burn if your flames get too wild, so keep an eye on the heat
03 -
  • Pat the chicken dry before marinating so the sauce really sticks
  • Let the grill grates get properly hot before you start cooking

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