This gluten-free grilled mango chicken is bursting with Caribbean-inspired flavor: zesty lime, subtle coconut, and fresh herbs. Marinated in a vibrant mango-lime sauce and grilled to juicy, lightly charred perfection, it’s an easy standout for summer dining.
Total Time: 55 minutes
Yield: 2 servings
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1 cup mango, cubed
- 3 tbsp fresh lime juice
- 2 tbsp extra virgin olive oil
- 1 tbsp coconut sugar (optional)
- ¼ cup green onions, chopped
- 3 cloves garlic
- ¼ cup fresh cilantro (leaves + stems)
- 1½ tsp sea salt
Instructions
- Make the marinade:
Add mango, lime juice, olive oil, coconut sugar (if using), green onions, garlic, cilantro, and salt to a blender or food processor. Blend until mostly smooth. - Marinate the chicken:
Toss chicken with the marinade until well coated. Cover and refrigerate for 30–60 minutes. - Preheat the grill:
Heat grill to medium and lightly oil the grates. - Grill:
Remove chicken from marinade, letting excess drip off. Grill for 5–7 minutes per side, or until lightly charred and cooked through (internal temp: 165°F). - Serve:
Transfer to a plate and garnish with fresh cilantro and a squeeze of lime, if desired. Serve immediately.
Optional
- Add ½ tsp chili flakes or jalapeño for heat
- Finish with a sprinkle of flaky salt before serving
- Serve with coconut rice or grilled vegetables for a full plate
- Reserve a small portion of marinade before adding chicken to use as a drizzle
