Grilled Chicken with Mango Avocado Salsa (Printable Version)

Juicy spiced chicken paired with fresh mango avocado salsa featuring zesty lime and crisp vegetables.

# What You'll Need:

→ Chicken Marinade

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

→ 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

# Directions:

01 - Preheat grill to medium-high heat at approximately 400°F. In a small bowl, combine olive oil, smoked paprika, ground cumin, garlic powder, salt, pepper, and lime juice.
02 - Place chicken breasts in a shallow dish or resealable bag. Pour prepared marinade over chicken, ensuring complete coating. Allow to marinate for a minimum of 15 minutes.
03 - While chicken marinates, combine diced mango, avocado, red onion, bell pepper, jalapeño, cilantro, and lime juice in a medium bowl. Gently toss ingredients to combine. Season with salt and pepper to taste. Set aside.
04 - Place marinated chicken on preheated grill. Cook for 6 to 7 minutes per side until internal temperature reaches 165°F.
05 - Remove cooked chicken from grill and allow to rest for 5 minutes. Slice chicken and plate with generous portions of mango avocado salsa.

# Expert Hints:

01 -
  • The salsa steals the show, so fresh and alive you'll find yourself making extra just to eat with chips later.
  • Grilled chicken finally tastes like something you actually want to eat, not just something good for you.
  • From prep to plate in under 40 minutes, which means you can pull this off on a weeknight without losing your mind.
02 -
  • Don't peek constantly at the chicken or move it around—give it time on the heat to develop that golden crust you're craving.
  • The avocado is a last-minute addition for good reason; add it too early and it browns and turns bitter, which breaks the whole magic.
03 -
  • Pat your chicken dry before grilling; moisture is the enemy of a good sear, and a dry surface means crust instead of steam.
  • Keep a spray bottle of water nearby in case the grill flares up; a light mist calms things down without cooling the whole system.
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