Spicy Grilled Chicken With Mango Salsa Recipe

Topped with colorful, fresh mango salsa, this is a perfect, light and healthy meal any night of the week.


Mango pepper salsa

  • 2 cup fresh mango, diced
  • 1 cup ¼-in. diced red bell pepper
  • 3 tbsp ¼-in diced red onion
  • 1 tbsp minced jalapeño pepper
  • 1 tbsp fresh lemon or lime juice
  • 2 tbsp minced fresh cilantro
  • Salt and pepper to taste


  1. Preheat grill to medium heat, or between 350° to 450°F.
  2. Trim excess fat from chicken, rinse and pat dry using paper towels. If necessary, pound chicken to an even ½-inch thickness using a mallet, rolling pin or cast-iron skillet (this will ensure the chicken cooks evenly).
  3. Place seasoning, oil and lemon juice in a 1-gallon resealable plastic bag.
  4. Add chicken. Seal bag and turn to thoroughly coat chicken.
  5. Brush grill surface with a little corn oil to prevent sticking.
  6. Grill chicken over direct high heat for 6 to 8 minutes.
  7. Turn chicken and continue to cook for 6 to 8 minutes until cooked through.
  8. Transfer cooked chicken to a serving plate.
  9. Combine salsa ingredients in a bowl; stir and season to taste with salt and pepper.
  10. Top grilled chicken with mango salsa and serve immediately.


Try slicing the chicken onto warm, low-fat tortillas, and top with mango salsa and crumbled queso fresco cheese for delicious spicy chicken wraps.

Can be made up to 8 hours ahead and refrigerated until ready to serve.