Garcia's Spicy Mango Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant dish featuring tender chicken with a sweet-spicy mango salsa finish. This mexican-inspired chicken ready in about 27 minutes pairs chicken thighs, mango, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 1 lb, boneless and skinless chicken thighs
• 1, ripe, diced mango
• 1/2, finely chopped red bell pepper
• 1/4 cup, thinly sliced red onion
• 2 tbsp, chopped cilantro
• 1, juiced lime
• 1, seeded and minced jalapeño
• 2 cloves, minced garlic
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat chicken thighs dry with paper towels. Season with cumin, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering, then add chicken and cook for 5-6 minutes per side until golden brown and cooked through—internal temperature should reach 165°F.
2. Step 2: While chicken cooks, combine diced mango, chopped red bell pepper, sliced red onion, chopped cilantro, lime juice, and minced jalapeño in a bowl. Stir to combine and let sit for 5 minutes to meld flavors.
3. Step 3: Transfer chicken to a cutting board and rest for 5 minutes. Slice and serve topped with the mango salsa, ensuring each piece gets a generous spoonful.