This Cilantro-Lime Chicken with mango salsa is easy to make and packed with flavor! The chicken can stand on its own, but I like to eat it with cilantro-lime rice and mango avocado salsa. These two side dishes transform this chicken into a tasty and healthy meal that is sure to be a knockout! 🌟
The marinade for this Cilantro-Lime Chicken is everything. It’s easy to whip together, has so much flavor, and doesn’t contain any “crazy” ingredients. I paired this recipe mango salsa--I always make it as a side when I make this dish. I’d recommend giving the salsa a shot!
1 and 1/2 pounds boneless skinless chicken breasts (can also use thighs)
3/4 cup + 1 tablespoon freshly squeezed orange juice, divided
1/2 cup + 1 teaspoon olive oil, divided
1/3 cup + 2 tablespoons freshly squeezed lime juice, divided
1 and 1/2 teaspoons lime zest, divided
1 tablespoon honey
1 teaspoon + 1/4 teaspoon cumin, divided
2 and 1/2 tablespoons soy sauce
2 teaspoons minced garlic
1/2 cup coarsely chopped cilantro, divided
MANGO AVOCADO SALSA
1 ripe mango
1 ripe avocado
1/4 cup finely diced red onion
1/4 cup finely chopped red pepper
1 tablespoon finely chopped jalapeno, optional
Fine sea salt and freshly cracked pepper
Making The Marinade
Whisk together all of the marinade ingredients in a medium-sized bowl: 3/4 cup orange juice, 1/2 cup olive oil, 1/3 cup lime juice, 1 teaspoon lime zest, honey, 1 teaspoon each cumin, soy sauce, garlic, and 1/4 cup cilantro.
Add salt and pepper to taste (I use about 1 teaspoon salt and 1/4 teaspoon pepper).
Reserve about 1/2 cup of marinade, and pour the rest into a large resealable bag.
Making The Cilantro-Lime Chicken
Trim the chicken of fat.
Pound the breasts to even thickness or slice in half to get evenly sized breasts and place in the bag with the rest of the marinade. Refrigerate for at least 30 minutes, making sure to flip the bag halfway through. I recommend marinating for 2-6 hours.
Lightly add 1 tablespoon oil to a skillet and then place the marinated chicken in the pan.
Sear the chicken 5-6 minutes per side or until chicken juices run clear and internal temperature is at 165 degrees F. Flip the chicken halfway and brush it generously with the reserved 1/2 cup marinade.
Making The Mango Salsa
Take the remaining 1 tablespoon orange juice, remaining 1 teaspoon olive oil, 2 tablespoons lime juice, remaining lime zest, and remaining 1/4 cup cilantro and toss together.
Chop the mango and avocado into bite-sized pieces. Add to the salsa along with the finely chopped red onion, red pepper, and jalapeño.
Season the salsa to taste with pepper, salt, and remaining 1/4 teaspoon cumin and stir to mix.
(OPTIONAL: When grilling the chicken, also grill the mango. Brush with oil and grill on one side for about 4-5 minutes at medium-high heat.)
Assemble it all together for one delicious meal:
Serve grilled chicken over a bed of cilantro-lime rice and add spoonfuls of the salsa on top. Enjoy immediately!