Charred Chili-Lime Grilled Chicken with Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken breasts marinated in zesty chili and lime, served with a refreshing mango salsa that balances spice with sweetness. This mexican-inspired chicken ready in about 30 minutes blends fresh lime juice, chili powder, smoked paprika into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 3 tbsp fresh lime juice, 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
  2. Step 2: Place 4 boneless skinless chicken breasts (6 oz each) in a large resealable bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes or up to 2 hours.
  3. Step 3: While the chicken marinates, combine 1 large diced ripe mango, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 small seeded and finely chopped jalapeño, and 1 tsp honey in a bowl. Stir gently and refrigerate until serving.
  4. Step 4: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and edges are charred.
  5. Step 5: Let the grilled chicken rest for 5 minutes, then serve topped with the fresh mango salsa.

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Frequently asked questions

How long does Charred Chili-Lime Grilled Chicken with Mango Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Charred Chili-Lime Grilled Chicken with Mango Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Charred Chili-Lime Grilled Chicken with Mango Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Chili-Lime Grilled Chicken with Mango Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Chili-Lime Grilled Chicken with Mango Salsa?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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