Introduction

This Mango Chile Chicken recipe is a vibrant and flavorful dish that perfectly balances sweet, spicy, and tangy notes. Marinated in a mango-based sauce and cooked to juicy perfection, it’s sure to impress for any weeknight dinner or casual gathering.

A white bowl filled with three large pieces of grilled chicken, each topped with thin slices of lime and garnished with fresh green herbs and a small pink flower. The chicken is golden brown with visible grill marks, sitting on a bed of white fluffy rice with some green leafy vegetables peeking out from underneath. Thin slices of yellow cooked potatoes or plantains are placed on the right side of the bowl, adding a warm contrast to the dish. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small mango, peeled and diced (about 2/3 to 1 cup), plus more for serving*
2 tablespoons chili sauce (like Sriracha)
3 tablespoons fresh lime juice, divided
1/4 cup honey or agave nectar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon minced garlic
1/3 cup chopped red onion or shallot (about 1/2 medium onion)
1/4 cup olive oil
1/4-1/3 cup fresh orange juice
2 tablespoons rice vinegar or 1 1/2 tablespoons apple cider vinegar
Optional but recommended – 1 teaspoon grated ginger or 1/4 teaspoon ground ginger
Optional – 1/4 to 1/2 teaspoon smoked paprika (adds depth and smoky flavor)
2 pounds skinless chicken breast
Chopped cilantro, for garnish
Lime wedges, for serving
Crushed black pepper or sea salt, for finishing
Grilled or roasted mango slices, for serving (optional)

Instructions

Step 1: Make the marinade by blending the diced mango, chili sauce, 2 tablespoons of lime juice, honey, kosher salt, black pepper, minced garlic, chopped onion, olive oil, orange juice, rice vinegar, grated or ground ginger, and smoked paprika until smooth and vibrant. Reserve 1/4 cup of the marinade for brushing during cooking.
Step 2: Pat the chicken breasts dry with paper towels. Lightly season them with kosher salt and black pepper. If you don’t have time to marinate the chicken for at least one hour, seasoning first is highly recommended.
Step 3: Place the chicken breasts in a zip-top bag or shallow dish and pour the remaining marinade over them. Seal or cover, then refrigerate for at least 1 hour and up to 24 hours to marinate.
Step 4: Oven method: Preheat your oven to 425°F. Arrange a wire rack over a foil-lined baking sheet and lightly grease the rack. Place the marinated chicken on the rack and brush with a few tablespoons of the reserved marinade. Alternatively, you may place chicken in a baking dish and spoon reserved marinade over it. Baking on a rack promotes even browning and prevents steaming, but both methods work well.
Step 5: Bake for 25–30 minutes or until the internal temperature reaches 165°F. For a caramelized finish, broil for the last 1–2 minutes.
Step 6: Grill method: Heat your grill to medium-high. Place the chicken breasts on the grill or wrapped in foil. Brush with reserved marinade and grill for about 15–20 minutes, turning as needed, until no longer pink and the temperature is 165°F. Grill extra mango slices if desired.
Step 7: Air fryer method: Preheat the air fryer to 375°F. Lightly spray the basket with cooking spray. Place chicken breasts in a single layer in the basket. Air fry for 15–18 minutes, flipping halfway through. Thicker pieces may need up to 20 minutes. Check that the internal temperature reaches 165°F.
Step 8: For extra flavor and moisture when air frying, baste the chicken with reserved marinade halfway through cooking. Avoid pouring excess marinade into the basket to prevent burning or smoking.
Step 9: Let the chicken rest for a few minutes after cooking to retain juices.
Step 10: Serve the chicken over rice or cauliflower rice. Top with grilled mango slices if desired, a squeeze of fresh lime juice, chopped cilantro, and a sprinkle of sea salt or crushed black pepper. Enjoy your flavorful Mango Chile Chicken!

Tips & Variations

Use ripe mangoes for the sweetest and most vibrant flavor in the marinade.
For a milder dish, reduce the amount of chili sauce or substitute with a milder pepper sauce.
Add a pinch of smoked paprika for a smoky depth if you like a more complex flavor profile.
Marinate the chicken overnight for maximum flavor infusion.
Grill some extra mango slices alongside the chicken for a tasty garnish and side.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. If reheating, add a splash of water or reserved marinade to keep the chicken moist. The marinade itself can be refrigerated for up to a week but should not be reused on raw chicken after marinating.

How to Serve

The dish shows three grilled chicken breasts placed on a bed of white rice in a white bowl. Each chicken breast is sliced and has a golden-brown color with grill marks on top. There are thin slices of green lime placed over the chicken breasts. Around the chicken and rice, there are pieces of yellow grilled pineapple with grill lines, and fresh green herbs scattered on top. A small bright pink edible flower adds a pop of color among the green herbs. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango for the marinade?

Yes, thawed frozen mango works well if fresh mango is unavailable. Be sure it’s well drained and patted dry to avoid watering down the marinade.

What sides pair well with Mango Chile Chicken?

This chicken pairs wonderfully with steamed rice, cauliflower rice, grilled vegetables, or a fresh green salad to balance the dish’s vibrant flavors.