Mango Chicken
Jan 24, 2024, Updated Jun 25, 2024
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This bright, flavorful mango chicken recipe is incredible! Chicken breasts are pounded thin and marinated in a sweet, smoky, citrusy sauce, cooked in a hot skillet, and served with a sweet and spicy mango salsa.
Easy Mango Chicken
Tender, juicy chicken with a side of bright, tropical mango salsa – who could say no to that?! My mango chicken recipe features juicy chicken breasts marinated in a blend of lime juice, sweet agave, cumin, and smoked paprika. Cooked hot and fast in the pan, it’s served with a sweet, spicy, and smoky mango salsa made with fresh mangoes, jalapenos, cilantro, and lime juice, the same one I use in my blackened mahi mahi recipe.
Why We Love This Mango Chicken Recipe
- For the flavor adventurer. If you’re a fan of globally inspired chicken dishes like Mongolian chicken or Peruvian chicken, you’ll love this tasty mango chicken.
Simple preparation. This recipe will only take 15 minutes of active time in the kitchen. - Fresh ingredients. Mango chicken is made with fresh produce, combining zesty lime and sweet ripe mango with juicy, savory chicken.
- A blend of flavors. You’ll mix the sweet with the smoky, add a bit of spice, and have a dish that’s big on flavor. It’s the perfect way to jazz up your chicken dinner.
Recipe Ingredients
- Chicken: I prefer using boneless, skinless chicken breasts, sliced lengthwise for quicker cooking. You could also use boneless skinless chicken thighs or breast tenders, but they may require adjusting the cooking time.
- Lime Juice: I highly suggest using freshly squeezed lime juice.
- Olive Oil: We’ll be using it for cooking the chicken, and for the mango salsa.
- Agave: Honey is a good substitute.
- Seasoning Mix: We blend salt, smoked paprika, cumin, and garlic powder.
- Fresh Cilantro: Adds freshness.
- Mangos: Choose ripe mangoes for a balance of sweet and tangy. You can also use thawed frozen diced mangoes.
- Red Onion: Shallots are a fantastic alternative.
- Jalapeno: Spice it up, but seed the jalapeno before dicing to keep our salsa from turning into a fireball.
- Garlic: I like to use fresh cloves, but garlic powder is fine.
Recipe Tips
- Fresh Ingredients: For the best mango chicken, choose fresh produce and use freshly squeezed lime juice.
- Even Thickness: Pound the chicken to an even thickness for even and fast cooking.
- Marinade: Marinate the chicken just long enough to inject it with flavor; if you let it sit too long, it can make the chicken mushy. For most recipes, a marination time of 2 to 12 hours is ideal.
- Meat Thermometer: Use an instant read meat thermometer to ensure the cooked chicken reaches 165°F for safety.
- Let it Rest: For juicier, more tender meat, allow the chicken to rest for 5 minutes before slicing.
Serving Suggestions
I love loading sliced chicken with mango salsa into corn tortillas with a bit of avocado and cotija cheese. Mango chicken is also excellent served over Jasmine rice, my fiesta rice, and even my coconut lime cauliflower rice. I also enjoy it with our popular recipe for Elote (Mexican street corn) as a side dish while sipping on this blueberry agua fresca!
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Mango Chicken
Ingredients
For the chicken
- 2 large boneless, skinless chicken breasts, cut in half longwise
- 4 tablespoons olive oil, divided
- 2 tablespoons lime juice
- ½ tablespoon agave
- 2 teaspoons salt
- 1½ teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- ¼ cup chopped fresh cilantro
For the mango salsa
- 2 ripe mangoes, peeled, seeded, and cut into cubes
- ½ small red onion, diced
- ½ jalapeno, seeded and diced
- 2 tablespoons lime juice
- 1½ tablespoons olive oil
- ½ tablespoon agave
- ¼ cup chopped fresh cilantro
- 1 clove garlic, minced
- ½ teaspoon smoked paprika
- 1 pinch salt
Instructions
- Pound the chicken. Place each piece of chicken between two layers of plastic wrap and use a rolling pin to pound it to an even thickness (about ¾ inch). Place the chicken in a large resealable Ziplock bag.
- Marinate the chicken. Whisk together 2 tablespoons of olive oil, lime juice, agave, salt, smoked paprika, cumin, and garlic powder, and pour the mixture over the chicken. Seal the bag and massage the marinade into the chicken. Place it in the fridge for 30 minutes.
- Make the mango salsa. Add the mangos, onion, and jalapeno to a mixing bowl. Whisk together the lime juice, olive oil, agave, cilantro, garlic, smoked paprika, and salt, and pour the mixture over the mangos. Toss to coat the mangos thoroughly.
- Cook the chicken. Heat a skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Add the chicken to the pan in a single layer. Cook for 5 minutes and then flip and cook for an additional 5 minutes or until the internal temperature of the chicken reaches 165°F.
- Rest. Transfer the chicken to a serving plate and let it rest for 5 minutes before slicing and serving.
- Serve. Serve the chicken with the mango salsa, and garnish it with cilantro.
Notes
- Chicken: For this recipe, I used a little over a pound of chicken breasts. I suggest pounding all the chicken breasts to an even thickness, which helps achieve quick and even cooking.
- Marinating: Try to marinate the chicken for at least 20 to 30 minutes to infuse it with flavor.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Mango Chicken
This stovetop mango chicken is simple to make. The only real effort is waiting around for it to marinate! Follow these simple steps to bring this flavorful meal to your table in about an hour.
- Pound the chicken. Between 2 sheets of plastic paper, pound the chicken pieces to ¾ inch thickness. Place the chicken in a large resealable bag.
- Marinate the chicken. Whisk together the lime juice, 2 tablespoons of olive oil, agave, and seasoning, and mix it with the chicken. Seal the bag and refrigerate for 30 minutes.
- Make the mango salsa. Add the mangoes, onion, and jalapeno to a mixing bowl. Whisk together the remaining ingredients and toss the mixture with the mangos.
- Cook the chicken. Heat the olive oil in a skillet over medium-high heat and cook the chicken in the skillet for 5 minutes on either side.
- Rest. Remove the chicken from the pan and allow it to rest for 5 minutes before slicing and serving.
- Serve. Serve mango chicken with the mango salsa, garnished with cilantro.
How to Store & Reheat Leftovers
To store. Once the chicken has cooled to room temperature, seal it in an airtight container. Seal any leftover mango salsa in a separate container. You can store them in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat. Thaw in the fridge (if applicable), then transfer just the chicken to a baking dish. Cover the dish with foil and bake at 350°F for 15-20 minutes, until heated through. You can also reheat it in the microwave in 30-second intervals until warm.
Way too salty! And the onion is over powering with the mango. I would not recommend this recipe.
This was absolutely delicious. The mango is a perfect complement to the chicken. I served the chicken on yellow rice with peas. My husband loved it.
Delish! I made this and everyone at our house loves it!
I’m glad the pork loin recipe worked out well for you and that you found it delicious! I’m also happy to hear that everyone enjoyed it! Thank YOU! 🙂
I made your Mango Chicken recipe last night, and it was a tropical delight! The mango added a sweet, fresh touch to the savory chicken!
I’m glad you liked the Mango Chicken recipe and enjoyed the sweet and savory flavors! Thank you! 🙂
I have never thought of mango and chicken going together but man does it work. Highly recommend this recipe!
It’s great that you enjoyed the recipe! Mango can really add a nice sweetness to chicken dishes. Thank YOU! 🙂
I love everything about this dish! The chicken is so juicy and has so much flavor in it!
Great to hear that you loved the dish and found the chicken juicy and flavorful! Thank YOU! 🙂
The mango and the spices are absolutely perfect with the chicken. I made it with some simple white rice, and it was a big hit.
That’s great! Serving it with simple white rice is a classic choice. I’m glad it was a big hit. Thank YOU! 🙂
The sweet mango paired with the juicy chicken – it was a match made in heaven. So good!
It’s wonderful to hear that the combination of sweet mango and juicy chicken was a hit! Glad you enjoyed it. Thank YOU! 🙂