Grilled Chicken Mango Avocado (Printable Version)

Tender grilled chicken served with a vibrant mango and avocado salsa for a refreshing meal.

# What You'll 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 Steps:

01 - Preheat 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 chicken, ensuring each piece is thoroughly coated. 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 - Place marinated chicken breasts on the preheated grill. Cook for 6 to 7 minutes per side until fully cooked through, with internal temperature reaching 165°F.
06 - Remove chicken from grill and allow to rest for 5 minutes before slicing.
07 - Slice the rested chicken and arrange on serving plates. Top generously with mango avocado salsa and serve immediately.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy because the spice rub creates a protective crust while the marinade keeps everything tender inside.
  • That mango-avocado salsa tastes like summer in a bowl and comes together while the chicken rests.
  • It's naturally gluten-free, naturally light, and honestly just makes you feel good eating it.
02 -
  • Don't skip the resting period after grilling or you'll watch all those good juices run onto the plate instead of staying in the chicken where they matter.
  • Add the avocado to your salsa right before serving, not ten minutes early, or it'll oxidize and turn brown—it happens faster than you'd think.
03 -
  • Pat the chicken dry before it hits the grill so you get a proper sear instead of steam cooking the surface.
  • If your mango isn't quite ripe when you buy it, leave it on the counter for a day or two and it'll develop the sweetness you need for the salsa to really shine.
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