Honey Lime Chicken with Mango Salsa

Raise your hand if you’re juggling a thousand things at once—and still trying to get dinner on the table that doesn’t come from a box or involve frozen nuggets.

If you’re looking for a fresh, flavorful meal that practically sings summer vibes and feels fancy enough to impress your guests (while being secretly easy), let me introduce you to your new weeknight hero: Honey Lime Chicken with Mango Salsa.

This dish is bright, juicy, and bursting with tropical goodness. It’s perfect for those nights when you want something healthy yet utterly delicious, or when you need to rescue yourself from yet another boring chicken dinner rut. Trust me—I’ve been there!

Why You’ll Love This Honey Lime Chicken with Mango Salsa

Honey Lime Chicken with Mango Salsa isn’t just a meal; it’s a mini-vacation for your tastebuds.

Here’s why you’re going to fall head over heels for it:

✅ Sweet and savory magic. The honey and lime marinade creates a gorgeous balance of tangy and sweet that caramelizes beautifully when grilled or pan-seared.

✅ Fresh mango salsa. Think juicy mango, crisp red onion, zippy lime juice, and a hint of heat from jalapeño (if you dare!).

✅ So versatile. Serve it with rice, stuff it in tortillas, or pile it over salad. This dish can transform into whatever you need it to be.

✅ Quick and easy. Even on your busiest weeknight, this meal comes together without fuss.

Plus, it’s just pretty enough to impress your friends at a summer dinner party—or your kids, who will definitely ask for seconds. (Speaking from experience here!)

Ingredients You’ll Need

Here’s everything you’ll need to bring this tropical masterpiece to life:

For the Honey Lime Chicken:

• 2 large boneless, skinless chicken breasts (or 4 small)
• 2 tablespoons honey
• Juice and zest of 2 limes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Mango Salsa:

• 1 large ripe mango, diced
• ¼ cup red onion, finely chopped
• 1 small jalapeño, seeded and minced (optional, for heat)
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

How to Make Honey Lime Chicken with Mango Salsa

Step 1: Marinate the Chicken

Grab a small bowl and whisk together honey, lime juice, lime zest, olive oil, minced garlic, cumin, smoked paprika, salt, and black pepper.

Place the chicken in a shallow dish (or a handy resealable bag) and pour the marinade over it. Give it a little massage so every piece gets coated in all that flavor.

Let it chill in the fridge for at least 30 minutes—or up to 12 hours if you’re planning ahead. The longer, the better!

Step 2: Prepare the Mango Salsa

While your chicken is soaking up that glorious marinade, get your salsa on.

In a medium bowl, combine diced mango, red onion, jalapeño (if using), and chopped cilantro.

Squeeze in fresh lime juice and season with a pinch of salt and pepper. Stir it up and let it rest for 10-15 minutes so the flavors can get acquainted.

Pro tip: Try not to “taste test” the entire bowl before your chicken is ready. I’ve failed this challenge many times.

Step 3: Cook the Chicken

Here’s the beauty of Honey Lime Chicken with Mango Salsa—it’s flexible. Cook it however you like:

Grilling Instructions:

• Preheat your grill to medium-high heat.
• Grill the chicken 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C).
• Let it rest for 5 minutes before slicing.

Pan-Searing Instructions:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Cook chicken for 5-7 minutes per side until fully cooked through.
• Remove from heat and let it rest before slicing.

Baking Instructions:

• Preheat oven to 400°F (200°C).
• Place chicken in a baking dish and bake for 20-25 minutes, or until cooked through.
• Let it rest a few minutes before slicing.

Step 4: Assemble and Serve

Slice the cooked chicken and arrange it on a serving platter. Spoon that vibrant mango salsa generously over the top.

Serve it with rice, quinoa, a fresh salad, or stuff it in warm tortillas for the ultimate tropical taco night.

One bite, and your taste buds will be dancing a happy little salsa of their own.

Aneta’s Cooking Tips for Honey Lime Chicken with Mango Salsa

• Marinate Longer. If you’ve got time, let your chicken marinate overnight. The flavor payoff is worth it!
• Adjust the Heat. Love spicy food? Keep those jalapeño seeds in. Prefer it mild? Skip the jalapeño entirely.
• Double the Salsa. Seriously. This salsa goes fast. It’s delicious with chips, fish tacos, or even spooned over scrambled eggs the next morning.
• Use Chicken Thighs. Prefer dark meat? This recipe works beautifully with boneless, skinless chicken thighs too.

A Little Story from My Kitchen

Funny thing—I first made this Honey Lime Chicken with Mango Salsa for a last-minute girls’ night when I realized I had chicken in the fridge and a lonely mango on my counter.

I threw it together, and my friends were convinced I’d spent hours preparing a gourmet meal. Little did they know it took less time than scrolling TikTok.

Now it’s become my secret weapon for busy evenings and entertaining. My kids even call it “vacation chicken.” How’s that for a ringing endorsement?

FAQs About Honey Lime Chicken with Mango Salsa

Let’s Make Some Magic!

So there you have it—Honey Lime Chicken with Mango Salsa in all its sweet, tangy, tropical glory.

This recipe is proof that dinner doesn’t have to be complicated to be special. Next time you’re craving something fresh and vibrant, give this dish a try. I’d love to hear how it turns out for you—and whether your family crowns it “vacation chicken,” too!

Until then, keep cooking with joy—and keep discovering the magic of chicken.

Discover More Flavorful Chicken Recipes

If you’re loving the tropical vibes of this Honey Lime Chicken with Mango Salsa, you’ll definitely want to check out a few more recipes that bring big flavors to the table:

• Try the sweet and spicy kick in my Spicy Honey Lime Chicken for another zesty twist your taste buds will adore.
• Craving something creamy and comforting? Don’t miss my Creamy Garlic Chicken—it’s a weeknight lifesaver that comes together in a flash.
• For a burst of freshness, my Mango Chicken Salad makes a perfect light lunch, echoing the fruity flavors you already love.
• Or explore global flavors with the tangy and aromatic Caribbean Jerk Chicken with Pineapple Salsa—it’s a must-try if you’re hooked on sweet-meets-savory dishes.

Happy cooking, and keep the magic alive in your kitchen!

Honey Lime Chicken with Mango Salsa

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• Author: Aneta
• Total Time: 30 minutes (plus marinating time)
• Yield: 4 servings 1x

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Description

Honey Lime Chicken with Mango Salsa is a vibrant, sweet-and-savory dish featuring juicy grilled chicken marinated in honey and lime, topped with fresh mango salsa. Perfect for weeknights or entertaining!

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Ingredients

Scale 1x2x3x

For the Honey Lime Chicken:

• 2 large boneless, skinless chicken breasts (or 4 small)

• 2 tablespoons honey

• Juice and zest of 2 limes

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• ½ teaspoon salt

• ¼ teaspoon black pepper

For the Mango Salsa:

• 1 large ripe mango, diced

• ¼ cup red onion, finely chopped

• 1 small jalapeño, seeded and minced (optional for heat)

• 2 tablespoons fresh cilantro, chopped

• Juice of 1 lime

• Salt and pepper, to taste

Optional for Serving:

• Cooked rice, quinoa, salad greens, or tortillas

• Lime wedges

Cook Mode Prevent your screen from going dark

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Instructions

1. Marinate the Chicken:

   • In a small bowl, whisk honey, lime juice, lime zest, olive oil, garlic, cumin, smoked paprika, salt, and pepper.

   • Place chicken in a shallow dish or resealable bag. Pour marinade over the chicken and coat well.

   • Marinate for at least 30 minutes, or up to 12 hours in the fridge.

2. Make the Mango Salsa:

   • In a medium bowl, combine diced mango, red onion, jalapeño (if using), and cilantro.

   • Squeeze lime juice over the mixture and season with salt and pepper.

   • Stir well and let sit 10-15 minutes for flavors to meld.

3. Cook the Chicken:

   Grilling:

   • Preheat grill to medium-high.

   • Grill chicken 5-6 minutes per side, or until internal temperature reaches 165°F (75°C).

   • Let rest 5 minutes before slicing.

   Pan-Searing:

   • Heat 1 tbsp olive oil in a skillet over medium-high.

   • Cook chicken 5-7 minutes per side, until cooked through. Rest before slicing.

   Baking:

   • Preheat oven to 400°F (200°C).

   • Place chicken in baking dish and bake 20-25 minutes or until fully cooked. Let rest before slicing.

4. Assemble and Serve:

   • Slice chicken. Serve over rice, quinoa, salad, or tortillas.

   • Top generously with mango salsa and lime wedges. Enjoy!

Notes

Marinate longer for even deeper flavor!
Swap chicken thighs for juicy results.
Make extra mango salsa—it’s delicious with chips or fish.
Adjust jalapeño for desired spice level.

• Prep Time: 15 minutes (active time; longer if marinating)
• Cook Time: 15 minutes
• Category: Main course
• Method: Grilling, Pan-Searing, or Baking
• Cuisine: American , Tropical

Nutrition

• Serving Size: 1 serving
• Calories: 360 kcal
• Sugar: 13 g
• Sodium: 400 mg
• Fat: 14 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 11.5 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 2 g
• Protein: 31 g
• Cholesterol: 85 mg