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Citrus Grilled Chicken with Mango Salsa

Citrus Grilled Chicken with Mango Salsa

Juicy grilled chicken marinated in fresh orange and lime juice with cumin and honey, topped with fresh mango-avocado salsa. Ready in 30 minutes with options for grill, oven, or stovetop.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1-1/2 pounds boneless, skinless chicken breasts or thighs thighs stay slightly more tender; breasts work great too
  • 3 whole oranges for both juice and zest
  • 3 whole limes fresh provides best flavor
  • 1/2 cup olive oil extra virgin preferred
  • 1 tablespoon honey balances acidity
  • 1 teaspoon ground cumin adds warmth and depth
  • 2-1/2 tablespoons soy sauce provides umami richness
  • 2 teaspoons minced garlic fresh is ideal
  • 1/4 cup coarsely chopped cilantro don't chop too fine
  • 1 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper freshly ground works best
For Serving
  • 1 batch mango-avocado salsa
  • cilantro-lime rice or coconut-lime rice optional, great serving base

Method
 

  1. Zest the oranges and limes to get 1 teaspoon of zest from each type of fruit. Set aside. Then juice the fruits to get 3/4 cup orange juice and 1/3 cup lime juice.
  2. In a medium bowl, whisk together the orange juice, lime juice, orange zest, lime zest, olive oil, honey, ground cumin, soy sauce, minced garlic, chopped cilantro, salt, and black pepper. Whisk until the honey dissolves completely and the marinade is smooth.
  3. Pour 1/2 cup of the marinade into a separate small bowl and set aside for basting later. Pour the remaining marinade into a large resealable bag.
  4. Trim excess fat from the chicken. If using chicken breasts, pound them to even thickness with a meat mallet, or slice thicker breasts horizontally to create thinner cutlets.
  5. Add the chicken to the bag with marinade, seal, squeeze out extra air, and massage gently to coat. Refrigerate for at least 30 minutes, or preferably 4-6 hours for best flavor. Flip the bag halfway through marinating.
  6. Preheat grill to 450°F and lightly oil the grates. Remove chicken from marinade and discard used marinade.
  7. Place chicken on the grill and cook for 10-12 minutes total, flipping halfway through. Brush with reserved marinade every few minutes. Cook until internal temperature reaches exactly 165°F in the thickest part.
  8. Transfer cooked chicken to a clean plate and tent loosely with aluminum foil. Rest for 5-10 minutes before slicing.
  9. Slice chicken against the grain, arrange over cilantro-lime rice if using, and top with generous scoops of mango-avocado salsa. Serve warm.

Notes

Oven Method: Heat oven to 425°F. Line a baking sheet with parchment paper. Arrange chicken and bake for about 18 minutes, flipping once halfway through. Check temperature and rest before serving.
Stovetop Method: Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken 4-6 minutes per side, brushing with reserved marinade occasionally. Rest for 5-10 minutes before serving.
Storage: Store cooled chicken in an airtight container in the fridge for up to 3 days. Store mango-avocado salsa separately and use within 1 day.
Reheating: Use a covered skillet over medium-low heat with a splash of water or broth, or microwave in 30-second bursts until warmed through.