Description
This sweet and zesty Mango Chile Chicken is packed with bold flavor and comes together easily in the oven or on the grill—perfect for a fresh and healthy weeknight dinner.
Ingredients
- 1 small mango, peeled and diced (about â…” to 1 cup), plus more for serving
- 2 tablespoons chili sauce (like Sriracha)
- 3 tablespoons fresh lime juice, divided
- ¼ cup honey or agave nectar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon minced garlic
- ⅓ cup chopped red onion or shallot (about ½ medium onion)
- ¼ cup olive oil
- ¼–⅓ cup fresh orange juice
- 2 tablespoons rice vinegar or 1½ tablespoons apple cider vinegar
- 1 teaspoon grated ginger or ¼ teaspoon ground ginger (optional)
- ¼ to ½ teaspoon smoked paprika (optional)
- 2 pounds skinless chicken breast
- Optional Toppings: chopped cilantro, lime wedges, crushed black pepper or sea salt, grilled or roasted mango slices
Instructions
- Make the marinade: Blend the mango, chili sauce, 2 tablespoons lime juice, honey, salt, pepper, garlic, onion, olive oil, orange juice, rice vinegar, ginger, and smoked paprika until smooth. Reserve ¼ cup of the marinade for brushing during cooking.
- Pat the chicken breasts dry and lightly season with kosher salt and black pepper if desired.
- Place the chicken in a zip-top bag or shallow dish and pour the remaining marinade over top. Marinate in the refrigerator for at least 1 hour or up to 24 hours.
- To cook in the oven: Preheat the oven to 425°F. Place a wire rack over a foil-lined baking sheet and lightly grease the rack. Arrange the marinated chicken on the rack and brush with a few tablespoons of the reserved marinade. Alternatively, place the chicken in a baking dish and spoon ¼ cup marinade over the top.
- Bake for 25–30 minutes, or until the internal temperature reaches 165°F. Broil for the last 1–2 minutes for extra caramelized color if desired.
- To grill: Place the chicken on the grill or in foil on the grill. Brush with the reserved marinade and grill for 15–20 minutes, or until the chicken is no longer pink and reaches 165°F. Grill extra mango slices if desired.
- Air fryer method: Preheat the air fryer to 375°F. Spray the basket with cooking spray and place the marinated chicken breasts in a single layer. Air fry for 15–18 minutes, flipping halfway through, until the internal temperature reaches 165°F. Baste with reserved marinade halfway through for extra flavor and moisture.
- Serve: Let the chicken rest for a few minutes before serving. Serve over rice or cauliflower rice with grilled mango slices, a squeeze of fresh lime juice, chopped cilantro, and a sprinkle of sea salt if desired.
Notes
- To make a sauce: Simmer the reserved ⅓ cup marinade in a small pan over medium heat for 5–7 minutes, stirring until thickened. Serve with the chicken if desired.
- Frozen and thawed mango or canned mango (drained) can be used instead of fresh mango.
- Using a wire rack for oven baking helps the chicken brown more evenly and prevents it from steaming in the juices.
- Prep Time: 0 hours
- Category: Main Course
- Method: Bake, Grill, Air Fry
- Cuisine: American