Grilled Chicken with Avocado Mango Salsa Recipe
This Grilled Chicken with Avocado Mango Salsa recipe combines juicy, marinated chicken cutlets grilled to perfection with a fresh, tangy, and slightly spicy avocado mango salsa. The marinade infuses the chicken with flavors of balsamic vinegar, lime, and garlic, while the vibrant salsa adds a refreshing tropical twist, making it a perfect dish for a light and healthy meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Chicken:
- 2 pounds chicken breasts (skinless and boneless, sliced into thin cutlets)
- 2 tablespoons balsamic vinegar
- 2 tablespoons lime juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon extra virgin olive oil (for brushing the grill)
For the Avocado Mango Salsa:
- 4 mangoes (peeled, pitted, diced)
- 1 tablespoon cilantro (finely chopped)
- 2 teaspoons lime juice
- ½ teaspoon salt
- ¼ teaspoon chili powder
- ⅛ teaspoon garlic powder
- 3 avocados (halved, peeled, pitted, diced)
Instructions
- Slice the Chicken: Slice chicken breasts horizontally to create thin cutlets. This helps them cook faster and more evenly.
- Marinate the Chicken: Place chicken cutlets in a large Ziploc bag. Add balsamic vinegar, lime juice, salt, black pepper, and garlic powder. Remove excess air, seal the bag, and let the chicken marinate for at least 30 minutes.
- Prepare Mango Salsa Base: While the chicken marinates, combine diced mango, chopped cilantro, lime juice, salt, chili powder, and garlic powder in a bowl. Stir to mix. Do not add avocado yet to avoid browning.
- Cook the Chicken: Choose your preferred method:
- Grilling: Preheat grill to medium-high heat. Brush chicken with olive oil to prevent sticking. Grill chicken cutlets for about 9 to 10 minutes total, turning occasionally and ideally flipping only once, until fully cooked.
- Sautéing: Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering. Add chicken cutlets in a single layer and cook for 4-5 minutes on one side. Flip and cook another 4-5 minutes until cooked through and juices run clear.
- Combine Salsa and Avocado: When ready to serve, gently fold the diced avocado into the mango salsa. Be careful to stir lightly to prevent the avocado from breaking down too much. Adjust seasoning with additional salt or lime juice if needed.
- Serve: Plate the grilled or sautéed chicken cutlets and top each with generous spoonfuls of avocado mango salsa. Enjoy immediately.
Notes
- For best results, marinate the chicken for at least 30 minutes but up to 2 hours for more flavor.
- If grilling, ensure grill grates are clean and oiled to prevent sticking.
- Use ripe but firm avocados to maintain texture in the salsa.
- You can substitute fresh lime juice with bottled lime juice if fresh is unavailable.
- Leftover salsa can be stored separately in the refrigerator for up to 1 day but is best served fresh.
- Adjust chili powder to taste if you prefer less heat.
Keywords: grilled chicken, avocado mango salsa, summer recipes, healthy chicken recipe, tropical salsa, gluten free chicken