Tangy Grilled Chicken with Mango-Avocado Salsa: embark on a culinary journey with our recipe! This delightful dish is a feast of zesty, citrus-marinated chicken perfectly paired with a vibrant and fresh mango-avocado salsa. This light and healthy meal is not just bursting with flavor, but it’s also a visual treat. So dive into this tropical paradise and savor the unique blend of tastes!
Our little family adores this recipe, especially my husband, who is a self-proclaimed grilled chicken enthusiast. The first time I made it, he was intrigued by the unique combination of citrus and chicken. After the first bite, he was hooked! The zesty tanginess of the chicken combined with the sweet and creamy salsa was an instant hit. This recipe has now become a staple in our family meals, eagerly anticipated by everyone at the table.
Tangy Grilled Chicken topped with vibrant Mango-Avocado Salsa
Why This Tangy Grilled Chicken with Fresh Mango-Avocado Salsa?
Points of Sale: Our Tangy Grilled Chicken with Fresh Mango-Avocado Salsa isn’t your average chicken dish. The chicken is marinated in a zesty blend of orange and lime juices, olive oil, honey, and spices before being grilled to perfection. The star of the show, however, is the fresh salsa – a tantalizing mix of ripe mango, creamy avocado, and a hint of jalapeno for that extra kick. This dish is a true celebration of flavors and textures.
Ingredients:
Chicken Marinade
- Boneless skinless chicken breasts: 1.5 pounds (can also use thighs)
- Freshly squeezed orange juice: 180 ml (3/4 cup) + 15 ml (1 tablespoon), divided
- Olive oil: 120 ml (1/2 cup) + 5 ml (1 teaspoon), divided
- Freshly squeezed lime juice: 80 ml (1/3 cup) + 30 ml (2 tablespoons), divided
- Lime zest: 1 and 1/2 teaspoons, divided
- Honey: 1 tablespoon
- Cumin: 1 teaspoon + 1/4 teaspoon, divided
- Soy sauce: 2 and 1/2 tablespoons
- Minced garlic: 2 teaspoons
- Coarsely chopped cilantro: 1/2 cup, divided
Mango Avocado Salsa
- 1 ripe mango
- 1 ripe avocado
- Finely diced red onion: 1/4 cup
- Finely chopped red pepper: 1/4 cup
- Finely chopped jalapeno: 1 tablespoon, optional
- Fine sea salt and freshly cracked pepper
- Optional: cilantro-lime rice or quinoa (see recipe notes)
How to Whip Up Tangy Grilled Chicken with Fresh Mango-Avocado Salsa?
Start by whisking together all of the marinade ingredients in a medium-sized bowl. Remember to reserve about 1/2 cup of marinade for later. Pour the rest into a large resealable bag with the chicken. Allow it to marinate for at least 30 minutes, ideally between 2-8 hours.
When you’re ready to cook, grill the chicken until the juices run clear and the internal temperature reaches 165 degrees F.
While the chicken is grilling, prepare the salsa. Toss together the remaining orange juice, olive oil, lime juice, lime zest, and cilantro.
If you’re feeling adventurous, grill the mango for a smoky flavor. Chop the grilled mango and avocado into bite-sized pieces and add them to the salsa along with
the finely chopped red onion, red pepper, and jalapeño. Season the salsa with pepper, salt, and the remaining cumin, and stir to combine.
Once the chicken is grilled to your liking, brush it generously with the reserved marinade.
To serve, you can lay the grilled chicken over a bed of cilantro-lime rice or quinoa if desired. Top the chicken with generous spoonfuls of the fresh Mango-Avocado Salsa. Enjoy your meal while it’s still hot!
Notes:
This Tangy Grilled Chicken with Fresh Mango-Avocado Salsa is a versatile dish. Feel free to experiment with different ingredients in the salsa or the marinade to suit your taste. For example, pineapple or peaches could be a delightful substitute for mango in the salsa.
To conclude, this Tangy Grilled Chicken with Fresh Mango-Avocado Salsa is not only delicious but also a feast for the eyes with its vibrant colors. It’s a perfect dish for a family dinner, a BBQ party, or a casual summer meal. Give it a try and let the flavors take you on a culinary journey.
Fresh Mango and Avocado being chopped for salsa
Tangy Grilled Chicken with Fresh Mango-Avocado Salsa
Ingredients
Chicken Marinade
- Boneless skinless chicken breasts: 1.5 pounds can also use thighs
- Freshly squeezed orange juice: 180 ml 3/4 cup + 15 ml (1 tablespoon), divided
- Olive oil: 120 ml 1/2 cup + 5 ml (1 teaspoon), divided
- Freshly squeezed lime juice: 80 ml 1/3 cup + 30 ml (2 tablespoons), divided
- Lime zest: 1 and 1/2 teaspoons divided
- Honey: 1 tablespoon
- Cumin: 1 teaspoon + 1/4 teaspoon divided
- Soy sauce: 2 and 1/2 tablespoons
- Minced garlic: 2 teaspoons
- Coarsely chopped cilantro: 1/2 cup divided
Mango Avocado Salsa
- 1 ripe mango
- 1 ripe avocado
- Finely diced red onion: 1/4 cup
- Finely chopped red pepper: 1/4 cup
- Finely chopped jalapeno: 1 tablespoon optional
- Fine sea salt and freshly cracked pepper
- Optional: cilantro-lime rice or quinoa see recipe notes
Instructions
- Start by whisking together all of the marinade ingredients in a medium-sized bowl. Remember to reserve about 1/2 cup of marinade for later. Pour the rest into a large resealable bag with the chicken. Allow it to marinate for at least 30 minutes, ideally between 2-8 hours.
- When you're ready to cook, grill the chicken until the juices run clear and the internal temperature reaches 165 degrees F.
- While the chicken is grilling, prepare the salsa. Toss together the remaining orange juice, olive oil, lime juice, lime zest, and cilantro.
- If you're feeling adventurous, grill the mango for a smoky flavor. Chop the grilled mango and avocado into bite-sized pieces and add them to the salsa along with
- the finely chopped red onion, red pepper, and jalapeño. Season the salsa with pepper, salt, and the remaining cumin, and stir to combine.
- Once the chicken is grilled to your liking, brush it generously with the reserved marinade.
- To serve, you can lay the grilled chicken over a bed of cilantro-lime rice or quinoa if desired. Top the chicken with generous spoonfuls of the fresh Mango-Avocado Salsa. Enjoy your meal while it's still hot!
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