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Honey Lime Chicken with Mango Salsa

A quick weeknight meal that combines sweet, tangy, and savory notes in a single pan, featuring juicy honey-lime glazed chicken topped with fresh mango salsa.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skin-on chicken thighs (or 2 large chicken breasts, halved)
  • 3 tbsp honey
  • 2 pieces limes (zest and juice of 2 limes, about 3–4 tbsp juice) Zest before juicing for maximum aroma.
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne (optional, for heat)
  • 1 tbsp olive oil
  • Salt and black pepper, to taste
For the Mango Salsa
  • 1 piece ripe mango, diced (about 1 1/4 cups)
  • 1/4 cup red bell pepper, finely diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 piece lime (juice of 1 lime)
  • Pinch of sea salt
  • 1 small jalapeño, seeded and minced (optional)

Method
 

Prepare the Marinade
  1. In a bowl, whisk together honey, lime zest, lime juice, garlic, cumin, paprika, olive oil, salt, and pepper.
Marinate the Chicken
  1. Add chicken to marinade, coat thoroughly, and refrigerate for 30 minutes to 2 hours.
Make the Mango Salsa
  1. Combine diced mango, red bell pepper, red onion, cilantro, lime juice, jalapeño (if using), and a pinch of salt.
  2. Refrigerate until ready to serve; flavors meld after 10–15 minutes.
Cook the Chicken
  1. For pan-searing: Heat a large skillet over medium-high heat. Add a tablespoon of oil and sear chicken for 5–7 minutes on each side, spooning reserved marinade during the last 2 minutes.
  2. For grilling: Preheat grill to medium-high and cook chicken for 6–8 minutes per side until the internal temperature reaches 165°F (74°C).
  3. For oven cooking: Sear in a skillet for 2–3 minutes per side then finish at 400°F (200°C) for 10–12 minutes.
  4. Use a meat thermometer for accuracy, and if your sauce thickens too much, add a splash of water or chicken stock.
Rest and Serve
  1. Let the chicken rest for 5 minutes before slicing.
  2. Top with mango salsa and garnish with extra cilantro and lime wedges.

Notes

For meal prep, store chicken and salsa separately for up to 3–4 days. Use pre-cooked rotisserie chicken for quicker assembly.