This bright, flavorful mango chicken recipe is something else. Chicken breasts are pounded thin and marinated in a sweet, smokey, citrusy sauce, cooked in a hot pan, and served with a sweet and spicy mango salsa.
Tender, succulent chicken with a side of bright, tropical mango salsa – who could say no to that?! Chicken breast halves are pounded thin and marinated in a well-balanced marinade with lime juice, sweet agave, cumin, and smoked paprika. The chicken is cooked hot and fast in the pan and comes out juicy and flavorful. Then, it’s served alongside a sweet, spicy, smoky salsa starring mango, jalapeno, cilantro, and lime juice.
Why We Love This Mango Chicken Recipe
- Simple preparation. This recipe will only take 15 minutes of active time in the kitchen.
- Fresh ingredients. Here, we use fresh produce, combining the bright zest of fresh lime plus the sweetness of ripe mango with juicy, savory chicken.
- A blend of flavors. You’ll mix the sweet with the smoky, throw in a bit of spicy, and have a dish that’s big on taste. It’s the perfect way to jazz up your chicken in a snap!
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 different cuts may require adjusting the cooking time.
- Lime Juice: I highly suggest using freshly squeezed lime juice for that zesty kick.
- 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: Fresh cilantro will add a pop of freshness.
- Mangos: Choose ripe mangos for that perfect balance of sweet and tangy.
- 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: Don’t skip it – it adds depth to both the chicken and the salsa.
How to Make Mango Chicken
This stovetop mango chicken is easy to make. Here’s a quick overview of how to do it. Be sure to scroll to the recipe card below for more thorough instructions.
- 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.
- Marinade 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 the chicken with the mango salsa, garnished with cilantro.
Recipe Tips
- Fresh Ingredients: For the best flavor, 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 some sliced chicken with mango salsa into corn tortillas with a little avocado and cotija cheese. Mango chicken is also amazing served over my Fiesta Rice or my Coconut Lime Cauliflower Rice. I also enjoy it with my famous Elote (Mexican Street Corn) as a side dish.
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 to 4 days or in the freezer for up to 3 months.
- To reheat. Allow the chicken and salsa to thaw in the fridge (if applicable) before transferring just the chicken to a baking dish. Cover the dish with aluminum foil and bake at 350°F for 15-20 minutes or until heated through. Alternatively, microwave a chicken breast in 30-second intervals until warm. You do not need to heat up the salsa.
More Easy Chicken Recipes
Looking for ways to shake up your chicken routine? Here are a few of my other favorite chicken-centric recipes from around the world.
- Mongolian Chicken
- Peruvian Chicken
- Creamy Chicken Francaise
- Chicken Satay
- Jamaican Curry Chicken
- Air Fryer Rotisserie Chicken
Mango Chicken
You have to try this mango chicken! Chicken breasts are pounded thin and marinated in a sweet, smokey, citrusy sauce, cooked in a hot pan, and served with a spicy mango salsa.
Servings : 4 servings
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: I used a little over a pound of chicken breasts for this recipe. I suggest pounding all the chicken breasts to an even thickness because that 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
Serving: 6 ounces | Calories: 333 kcal | Carbohydrates: 24 g | Protein: 14 g | Fat: 22 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 15 g | Trans Fat: 0.01 g | Cholesterol: 36 mg | Sodium: 1244 mg | Potassium: 489 mg | Fiber: 3 g | Sugar: 19 g | Vitamin A: 1804 IU | Vitamin C: 48 mg | Calcium: 36 mg | Iron: 2 mg
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.
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