Grilled Chicken with Avocado Mango Salsa

This grilled or sautéed chicken smothered in a delicious avocado mango salsa is the perfect balance of savory and sweet. It’s a healthy entree that really wows!

Update: This recipe was originally published in 2020 and has been republished with all new photos.

I can’t wait for you to try this easy recipe for grilled chicken with avocado mango salsa. This is the definition of good food to me. You know I love topping chicken with different flavorful sauces, salsas, and spreads. It can take any chicken from meh to heck yes very quickly. (See my Tropical Salsa Grilled Chicken, Dairy Free Pesto Chicken, or Healthy Bruschetta Chicken plus tons of other healthy recipes.)

This family favorite recipe started with the idea of merging avocado and mango together. I’m an avocado fiend. If I go a week without one it would be a miracle. Here we’re using it to bring a creaminess and a saltiness that pairs beautifully with the sweetness of fresh mangoes. These simple ingredients plus cilantro, lime juice, and a few seasonings transform the chicken into something so special.

I recommend grilling this chicken (because honestly grilling is just the best always). An outdoor or indoor grill both work great! I’m also providing instructions to sauté in a skillet on your stovetop for those of you who don’t have a grill or perhaps just don’t want to fire yours up today.

This tender chicken comes together quickly and features a balance of sweet and savory flavors. Serve all this deliciousness over rice and you’ll have a meal the whole family will love. You’ll quickly see why it earns rave reviews. Plus it’s easy enough for busy weeknights but looks impressive enough for a dinner party.

Ingredients for Grilled Chicken with Avocado Mango Salsa

• Chicken breasts: I use boneless skinless chicken breasts in this recipe. You can use boneless skinless chicken thighs if you prefer.
• Balsamic vinegar: Balsamic vinegar adds a punch of tanginess to our chicken.
• Lime juice: The bright tangy flavor of lime goes beautifully with the flavors of mango and avocado.
• Olive oil: Extra virgin olive oil helps prevent the chicken from sticking on the grill.
• Mangoes: Ripe mangoes give our chicken topping the best flavor. We’re going to dice them into small pieces. The sweetness of the mango chunks add a really yummy sweetness and a bit of texture contrast to the creaminess of the avocado.
• Avocado: I recommend using ripe avocados for maximum flavor. If you prefer a more true salsa texture you can use an avocado that’s less ripe. It’s a matter of personal preference.
• Cilantro: Fresh cilantro adds an earthy flavor that helps balance out the sweetness in the salsa.
• Seasonings: Garlic powder, chili powder, salt, and black pepper are the only seasonings you need.

How to Make Grilled Chicken with Avocado Mango Salsa

Slice any large chicken breasts horizontally so you have thin cutlets. If you’re using boneless chicken thighs leave them whole. Place chicken in a resealable bag with all marinade ingredients. Seal bag, squeezing out any excess air. Let the chicken marinate for at least 30 minutes and up to 12 hours. The longer you marinate, the bigger the flavor.

While chicken is marinading combine mango, cilantro, lime juice, salt, chili powder, and garlic powder in a bowl and stir. Do not add the avocado yet as it browns pretty quickly (yes, even with the lime juice).

When it’s time to cook, oil the grill grates with a bit of olive oil to prevent sticking. Grill your chicken on an outdoor grill. I use a gas grill just because it’s so easy but a charcoal grill is a great option. To grill, remove each chicken breast from the bag and place on a hot grill over medium heat. Throw away any excess marinade remaining in the bag.

Grill with the lid closed 4 to 5 minutes on each side, flipping only once for nice grill marks. Your chicken should be a beautiful golden brown and juices should run clear.

If you find that you regularly overcook chicken I recommend getting a meat thermometer. It’s the most accurate way to make sure your chicken is the right temperature when you take it off the grill. You want the thickest part of the chicken to have an internal temperature of 165 degrees F. It will continue to cook once removed from the grill so take it off at around 150/160 degrees in order to avoid it drying out.

When you’re ready to serve, add the avocado to your mango mixture and gently stir. If you use a ripe avocado, the more you stir the more it will break down. Taste. Add more salt or lime juice if desired.

How to Select a Ripe Mango

Sweet mangoes are essential to the topping on this grilled chicken recipe. Picking a ripe mango when in your grocery store can be tricky though. So how do you know you’re purchasing mangoes that will be just perfect?

The best indicator of ripeness is how firm the mango is. Gently squeeze the mango. If it’s very firm it’s like unripe. A ripe mango will give some when you press it.

Oftentimes people rely on the color of the mango but the color of a ripe mango can vary depending on the type of mango. For many varieties, orange, red, and yellow mangoes are good options. Green tends to be a color that indicates the mango is underripe. But again, color varies depending on the type of mango. No matter the color it should be fairy bright. Mangoes start to dull and look more brown as it gets overripe.

You can also examine the texture of the skin of the mango. If the skin is incredibly smooth it’s likely not ripe. A ripe mango will have some wrinkling.

A ripe mango may be fragrant close to the stem.

All of these techniques can help you find juicy mangoes with the best flavor! Store unripe mangoes at room temperature and then move to the refrigerator when they’re ripe.

How Long Should You Marinate Chicken?

I always like to marinate chicken for at least an hour and up to 12 hours. The longer you marinate the more pronounced the flavor will be but you don’t need a long time. You can marinate for as little as 30 minutes. I don’t recommend longer than 12 hours because your meat can start to breakdown and the texture changes if it sits in a marinade for too long. (That goes for any marinade.)

How to Prevent Chicken from Sticking to the Grill

Since this marinade does not include olive oil I like to add a little olive oil to the outside of my chicken just before placing on the grill. If you try to flip your chicken and you notice it’s sticking a bit just give it another minute before flipping and the chicken will usually release better then.

Can you Sauté the Chicken Instead of Grilling?

Yes! While I love grilled chicken I believe you’ll also be delighted with its flavor if you choose to prepare it on the stovetop. Simply add 2 tablespoons of olive oil or another oil to a skillet on the stove. Heat over medium high heat. (You’ll know it’s ready when the chicken sizzles as you place it in the pan.) Add each chicken cutlet to the hot pan in a single layer. Cook for about 4 to 5 minutes. Flip your chicken. Cook for an additional 4 to 5 minutes, or until chicken is cooked through and juices run clear.

How to Store Leftovers

Want to enjoy this grilled chicken recipe the next day or later in the week? This entree makes great leftovers and it’s perfect for meal prep! Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days. Store the salsa in a separate container.

Reheat the chicken in the microwave or in a large skillet on the stovetop on low to medium-low heat until warmed through. Then top with the salsa when you’re ready to serve.

How to Serve Grilled Chicken with Avocado Mango Salsa

I recommend serving this finished dish rice. I personally enjoy this chicken dinner over fluffy basmati rice but it’s equally tasty on white or brown rice. If low carb you can also use cauliflower rice. Add a simple side salad and you have an easy meal that will impress!

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