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Grilled Cilantro Lime Chicken with Mango Salsa and Coconut Rice Recipe

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4.2 from 8 reviews

This Grilled Cilantro Lime Chicken paired with a fresh Mango Salsa is a vibrant and flavorful recipe perfect for a quick and healthy meal. The chicken is marinated in a zesty blend of lime, orange juice, honey, and spices, then grilled to juicy perfection. Topped with a refreshing salsa made from ripe mango, cucumber, avocado, and a hint of jalapeno, it’s a delightful combination of smoky, tangy, and sweet flavors served over fragrant coconut rice.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 45 minutes to 2 hours 30 minutes (including marinating time)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican
  • Diet: Halal

Ingredients

Chicken Marinade

  • 4 Chicken Breasts (boneless, skinless)
  • 1 teaspoon Lime Zest
  • 3/4 Cup Orange Juice
  • 1/3 Cup Lime Juice
  • 1/2 Cup Canola Oil
  • 1 1/2 Tablespoons Honey
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/4 teaspoon Coriander
  • 2 Tablespoons Soy Sauce
  • 2 Cloves Garlic (minced)
  • 1/2 Cup Cilantro (chopped)

Mango Salsa

  • 1 Cucumber (peeled, seeded and diced)
  • 1 Large Mango (peeled and diced)
  • 1 Small Avocado (diced)
  • 1/2 Jalapeno (seeded and minced)
  • 1/4 Cup Red Pepper (diced)
  • 1/4 Cup Red Onion (diced)
  • 1 1/2 Limes (juiced)
  • 1 Tablespoon Sugar
  • 1 Tablespoon White Vinegar
  • 1 Tablespoon Canola Oil
  • 1/3 Cup Cilantro (chopped)

Additional

  • Coconut Rice (for serving)

Instructions

  1. Prepare the Marinade: In a large ziplock bag, combine lime zest, orange juice, lime juice, canola oil, honey, cumin, chili powder, coriander, soy sauce, minced garlic, and chopped cilantro. Seal the bag and gently massage to mix all ingredients thoroughly.
  2. Marinate the Chicken: Pour off 1/2 cup of the marinade and refrigerate it for basting later. Add the chicken breasts into the remaining marinade in the bag, seal, and massage to coat the chicken evenly. Refrigerate for 30 minutes up to 2 hours, flipping the bag halfway to ensure even marination.
  3. Preheat the Grill: Remove the chicken from the fridge. Oil the grill grates to prevent sticking and heat the grill to high.
  4. Grill the Chicken: Take chicken out of the marinade, discarding any leftover marinade from the bag. Place the chicken on the hot grill with tongs. After 1 minute, lower the heat to medium. Grill for about 6 minutes, then flip and cook for an additional 4 to 6 minutes until the internal temperature reaches 165°F (74°C). Brush the grilled chicken with the reserved marinade during grilling for extra flavor.
  5. Make the Mango Salsa: While the chicken is grilling, combine peeled and diced cucumber, mango, diced avocado, minced jalapeno, red pepper, red onion, lime juice, sugar, white vinegar, canola oil, and chopped cilantro in a bowl. Stir well to blend the flavors and refrigerate until ready to serve.
  6. Serve: Plate the grilled chicken over a bed of coconut rice and generously spoon the fresh mango salsa on top. Enjoy your vibrant, flavorful meal!

Notes

  • Marinate chicken for at least 30 minutes and up to 2 hours for best flavor.
  • Ensure chicken reaches an internal temperature of 165°F for safe consumption.
  • Use ripe mango for the sweetest salsa flavor.
  • If coconut rice is not available, jasmine or basmati rice can be used as an alternative.
  • Adjust jalapeno quantity to control the salsa’s heat level.

Find it online: https://cheftinaskitchen.com/grilled-cilantro-lime-chicken-with-mango-salsa-and-coconut-rice-recipe/