Mango Chicken
Flavorful Mango Salsa Chicken has a sweet mango marinade and is topped with mango salsa! Serve it on top of rice, in tacos, or on a salad.
Servings 8 servings
Calories 286kcal
Ingredients
Mango Chicken
- 1 cup mango nectar
- 3 tablespoon honey
- 2 tablespoon ancho chili powder
- 2 tablespoon lime juice
- 1 teaspoon soy sauce
- ¼ cup olive oil
- 1 tablespoon rice wine vinegar
- 2 lbs chicken breasts
Mango Salsa
- 1/2 cup diced mango
- 1/4 cup diced cucumber
- 2 tablespoons diced green pepper
- 2 tablespoons diced red pepper
- 1 tablespoon diced red onion
- 1 tablespoon chopped cilantro
- 1 lime wedge
- dash of salt and pepper
Instructions
Marinade
- Mix together the mango nectar, honey, ancho chili powder, lime juice, and soy sauce. Remove ¼ cup of the mixture and set it aside for later as the mango glaze.
- Stir the olive oil and rice vinegar into the remaining mango mixture to make the marinade.
- Pound the chicken breast to flatten the thick parts. Then, place the chicken breasts in a gallon-size zip-top bag. Add the marinade and turn to coat. Place in the fridge to marinate for 30 minutes.
Salsa
- While the chicken is marinating, make the salsa. Combine the diced mango, cucumber, green pepper, red pepper, onion, and cilantro. Squeeze lime juice over the top and season with salt and pepper. Refrigerate until ready to serve.
Grilled
- Preheat the grill to medium heat. Grease the grill gates, add the chicken breasts, and discard the marinade. Cover and cook the chicken for 6 minutes. Turn the chicken over and brush with the mango glaze. Cook for 3 minutes, brush with the mango glaze, then cook for an additional 3-5 minutes, or until the chicken reaches an internal temperature of 165˚F. Discard the remaining glaze.
Pan Fried
- Preheat a cast iron grill pan over medium heat. Brush with olive oil, add the chicken breast, and discard the marinade. Fry the chicken for 6 minutes. Flip it over and brush with the mango glaze. Fry for three minutes. Brush with the glaze again and then fry for 3-5 minutes, or until the chicken reaches an internal temperature of 165˚F. Discard the remaining glaze.
Video
Notes
Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 4oz | Calories: 286kcal | Carbohydrates: 24g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 224mg | Potassium: 495mg | Fiber: 2g | Sugar: 19g | Vitamin A: 2488IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 2mg
