Grilled Chicken Mango Avocado (Printable)

Tender grilled chicken breasts served with a fresh mango and avocado salsa for a flavorful meal.

# What You Need:

→ 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 It:

01 - Preheat your grill to medium-high heat, approximately 400°F.
02 - In a small bowl, whisk together olive oil, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice until well combined.
03 - Place chicken breasts in a shallow dish or resealable bag. Pour marinade over the chicken, ensuring each piece is well coated. Let marinate for at least 15 minutes.
04 - In a medium bowl, combine diced mango, avocado, red onion, bell pepper, jalapeño, cilantro, lime juice, salt, and pepper. Gently toss to combine and set aside.
05 - Grill the chicken for 6 to 7 minutes per side, or until cooked through with an internal temperature reaching 165°F.
06 - Remove chicken from the grill and let rest for 5 minutes. Slice the chicken into desired portions.
07 - Arrange sliced chicken on serving plates and top generously with the mango avocado salsa.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, leaving you with impressive results and actual time to enjoy your meal.
  • The contrast between hot, savory chicken and cool, creamy salsa keeps you coming back for another bite.
  • One marinade, one salsa bowl, minimal cleanup but maximum flavor impact.
02 -
  • Don't skip the resting period—I learned the hard way that cutting into hot chicken immediately is how you end up with a dry plate.
  • Add the avocado to the salsa no more than 10 minutes before serving, or it browns from the lime juice contact and starts looking sad.
03 -
  • An instant-read thermometer takes the guesswork out of doneness—165°F is the magic number and saves you from dry chicken or worrying about undercooked meat.
  • Pat your chicken dry before marinating so the spices actually stick instead of sliding off wet skin.
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