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Glazed mango salsa chicken served in a bowl over white rice, topped with fresh diced mango, red pepper, and cilantro.

Honey Lime Chicken with Fresh Mango Salsa

This vibrant and flavorful dish features tender chicken breasts marinated in a zesty honey-lime sauce, then seared to perfection. It's perfectly complemented by a sweet and tangy homemade mango salsa, creating a light yet satisfying meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Fusion, Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Honey Lime Chicken
  • 1.5 lbs Boneless, skinless chicken breasts about 2-3 breasts, pounded to 3/4-inch thickness
  • 1/4 cup Honey
  • 1/4 cup Fresh lime juice from 2-3 limes
  • 1 tbsp Lime zest
  • 2 tbsp Soy sauce or tamari for gluten-free
  • 2 cloves Garlic minced
  • 1 tsp Fresh ginger grated
  • 1 tbsp Olive oil for marinade
  • 1/2 tsp Red pepper flakes optional, for a kick
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 tbsp Olive oil for cooking chicken
For the Mango Salsa
  • 2 medium Ripe mangoes peeled, pitted, and diced
  • 1/4 cup Red onion finely diced
  • 1/2 cup Fresh cilantro chopped
  • 1 small Jalapeño minced (remove seeds for less heat, optional)
  • 2 tbsp Fresh lime juice
  • 1/4 tsp Salt or to taste
For Serving (Optional)
  • 4 servings Cooked rice or quinoa
  • 1 medium Avocado sliced or diced
  • 1 Lime cut into wedges

Equipment

  • Mixing Bowls
  • Whisk
  • Zester
  • Cutting board
  • Sharp knife
  • Large Skillet
  • Meat thermometer (optional)

Method
 

Prepare the Honey Lime Chicken
  1. Pound chicken breasts to an even 3/4-inch thickness for quicker, more even cooking. Pat them dry with paper towels.
  2. In a medium bowl, whisk together the honey, 1/4 cup lime juice, lime zest, soy sauce, minced garlic, grated ginger, 1 tablespoon olive oil, red pepper flakes (if using), 1/2 tsp salt, and black pepper. This is your honey-lime marinade.
  3. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 1 hour. Do not marinate for longer than 2 hours as the lime juice can start to "cook" the chicken.
Make the Mango Salsa
  1. While the chicken marinates, prepare the mango salsa. In a separate medium bowl, combine the diced mangoes, finely diced red onion, chopped cilantro, minced jalapeño (if using), 2 tablespoons fresh lime juice, and 1/4 tsp salt. Stir gently to combine.
  2. Taste the salsa and adjust salt or lime juice if needed. Set aside at room temperature until serving.
Cook the Chicken
  1. Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Once hot, remove the chicken from the marinade, allowing excess to drip off (discard remaining marinade).
  2. Place the chicken breasts in the hot skillet. Cook for 5-7 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Cooking time will vary based on thickness.
  3. Remove the cooked chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing. This helps keep the chicken juicy.
Assemble and Serve
  1. Slice the rested chicken breasts against the grain into 1/2-inch thick strips.
  2. Serve the sliced honey-lime chicken immediately, topped generously with the fresh mango salsa. Optionally, serve alongside cooked rice or quinoa, with avocado slices and extra lime wedges.

Notes

For best flavor, marinate the chicken for at least 30 minutes. The mango salsa can be made up to 2 hours in advance and stored at room temperature, or refrigerated for longer, but bring it back to room temperature before serving for optimal flavor. This dish is also excellent for meal prep; store chicken and salsa separately in airtight containers for up to 3 days.