Grilled Chicken Mango Avocado (Print Version)

Juicy grilled chicken paired with a refreshing mango avocado salsa creates a light, flavorful dish.

# Ingredient List:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - Juice of 1 lime

→ For the Mango Avocado Salsa

09 - 1 large ripe mango, peeled, pitted, and diced
10 - 1 ripe avocado, diced
11 - 1/2 small red onion, finely chopped
12 - 1/2 red bell pepper, diced
13 - 1 small jalapeño, seeded and finely chopped
14 - 2 tablespoons fresh cilantro, chopped
15 - Juice of 1 lime
16 - Salt and pepper to taste

# How to Make:

01 - Preheat grill to medium-high heat, approximately 400°F (200°C).
02 - In a small bowl, combine olive oil, smoked paprika, ground cumin, garlic powder, salt, black pepper, and lime juice. Mix until well blended.
03 - Place chicken breasts in a shallow dish or resealable bag. Pour marinade over chicken, ensuring each piece is thoroughly coated. Allow to marinate for at least 15 minutes.
04 - In a medium bowl, combine diced mango, avocado, red onion, bell pepper, jalapeño, fresh cilantro, lime juice, salt, and pepper. Gently toss to combine and set aside.
05 - Place marinated chicken on heated grill and cook for 6 to 7 minutes per side until internal temperature reaches 165°F (74°C).
06 - Remove chicken from grill and allow to rest for 5 minutes before slicing.
07 - Slice rested chicken and arrange on serving plates. Top generously with mango avocado salsa.

# Expert Advice:

01 -
  • The chicken stays juicy because of that citrus marinade, which I learned works magic on lean meat.
  • You can have dinner on the table in under 40 minutes, which means weeknight cooking without the stress.
  • There's something about tropical fruit with grilled protein that makes even a busy day feel like a celebration.
02 -
  • Don't skip pounding the chicken to even thickness, because one thick piece will still be raw while another is overcooked and dry.
  • Add the avocado to the salsa right before serving, not earlier, or you'll watch it brown and lose its silky appeal.
03 -
  • If you're worried about the chicken sticking, oil the grates themselves rather than relying on the marinade, which can burn.
  • Room-temperature chicken cooks more evenly than cold chicken pulled straight from the refrigerator, so take it out 10 minutes before grilling.
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