There’s something magical about a plate of grilled chicken that’s been soaking up a bright, citrusy marinade all afternoon. The kind of meal that feels like sunshine on a plate—fresh, vibrant, and bursting with flavor. That’s exactly what you get with this Cilantro Lime Chicken with Mango-Avocado Salsa.
I still remember the first time I made this dish for a summer get-together. The chicken was tender and juicy, with just the right balance of tangy lime, sweet orange, and a hint of honey. But the real showstopper? That salsa. The combination of creamy avocado and sweet mango with a touch of lime was like a tropical vacation for the taste buds. Let’s just say there weren’t any leftovers.
This recipe is perfect for warm-weather cooking because it’s light yet satisfying, healthy but far from boring. Plus, it’s a great make-ahead option since you can marinate the chicken hours before you actually need to cook it. Whether you’re planning a backyard barbecue or just want to brighten up a weeknight dinner, this dish will fit right in.
Why This Recipe Works
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Fresh Citrus Marinade – The combination of orange and lime juice with zest gives the chicken incredible depth of flavor.
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Balanced Flavors – Honey adds a touch of sweetness, while cumin and soy sauce bring warm, savory notes.
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Tropical Salsa – The mango-avocado topping keeps things fresh and adds texture.
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Grill-Friendly – Quick to cook, and those beautiful grill marks make it as good-looking as it is delicious.
Ingredients for the Marinade
Before we jump into cooking, let’s get everything ready. For the marinade, you’ll need:
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1.5 lbs boneless, skinless chicken breasts or thighs – Thighs tend to be more forgiving on the grill, but breasts work perfectly too.
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3 oranges – Zested and juiced for that sweet citrus kick.
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3 limes – Zested and juiced for a zippy, tangy contrast.
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1/2 cup olive oil – Helps lock in moisture.
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1 tbsp honey – Balances the acidity of the citrus.
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1 tsp ground cumin – Adds warmth and a subtle smokiness.
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2.5 tbsp soy sauce – For a savory depth of flavor.
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2 tsp minced garlic – Fresh garlic works best here.
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1/4 cup chopped fresh cilantro – The star herb of this dish.
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1 tsp salt and 1/4 tsp black pepper – To season the chicken just right.
Step 1: Prepping the Citrus
Citrus is the foundation of the flavor in this dish, so we’re not just using the juice—we’re using the zest too. The zest holds the fragrant oils that give the marinade its punch.
Start by zesting your oranges and limes before you juice them. You’ll need about 1 teaspoon of zest from each. Then, juice the oranges until you have 3/4 cup of juice and the limes until you get 1/3 cup. Freshly squeezed juice really makes a difference here.
Step 2: Making the Marinade
In a medium bowl, whisk together the orange juice, lime juice, both zests, olive oil, honey, cumin, soy sauce, garlic, cilantro, salt, and pepper. Give it a good whisk until everything is well blended.
Now, here’s a little pro tip: set aside 1/2 cup of this marinade in a separate container before you add the chicken. This reserved portion will be used for basting while the chicken cooks, adding even more flavor and moisture without risking cross-contamination.
Step 3: Marinating the Chicken
If your chicken breasts are on the thicker side, go ahead and pound them to an even thickness—this helps them cook evenly and stay juicy. Place the chicken in a large resealable bag or shallow dish, pour in the marinade (minus the reserved portion), and make sure each piece is coated well.
Seal the bag and refrigerate for at least 30 minutes, but if you have the time, up to 6 hours will really let the flavors soak in. Turn the chicken halfway through marinating so both sides get equal love.
Step 4: Heating the Grill
Preheat your grill (or grill pan) to 450°F (232°C). You want it hot enough to sear the chicken and lock in the juices. If you’re using an outdoor grill, give the grates a light brushing of oil to prevent sticking. For an indoor grill pan, you can just lightly oil the surface before heating.
Pro tip: Let the grill fully heat before adding the chicken. Placing meat on a lukewarm grill can lead to sticking and uneven cooking.
Step 5: Grilling the Chicken
Take the chicken out of the marinade, letting any excess drip off, and discard the used marinade—it’s done its job. Place the chicken on the grill and cook for 10–12 minutes total, flipping halfway through.
While grilling, use the reserved 1/2 cup marinade to baste the chicken. This step keeps it juicy and boosts flavor with every brush. The chicken is done when the juices run clear and the internal temperature reaches 165°F (74°C).
A little patience goes a long way here—avoid pressing the chicken down with your spatula. That just squeezes out the juices we worked so hard to keep inside.
Step 6: Serving the Chicken
Once cooked, let the chicken rest for a couple of minutes before slicing. This short rest helps redistribute the juices for maximum tenderness.
Serve your chicken over a bed of cilantro-lime rice or coconut-lime rice for extra flavor, or keep it simple with a side salad. Now comes the crown jewel—the mango-avocado salsa. Spoon a generous amount over the chicken just before serving.
The salsa adds sweetness from the mango, creaminess from the avocado, and a fresh tang that ties everything together. It’s the tropical touch that takes this dish from “really good” to “wow, where have you been all my life?”
Extra Tips for Success
1. Don’t Skip the Zest
The zest is where the citrus oils live, and it adds depth that juice alone can’t match.
2. Marinate, But Don’t Overdo It
Acidic marinades can break down chicken if left too long. Six hours is plenty for flavor without compromising texture.
3. Grill vs. Pan
If you don’t have an outdoor grill, a cast iron grill pan works beautifully. You’ll still get great sear marks and flavor.
4. Mango-Avocado Salsa Timing
Make the salsa right before serving so the avocado stays fresh and vibrant.
5. Leftovers
Slice leftover chicken for wraps, tacos, or salads. It’s just as good cold the next day.
FAQ
1. Can I bake the chicken instead of grilling it?
Yes. Preheat your oven to 400°F (204°C) and bake the marinated chicken on a lined baking sheet for 20–25 minutes, or until it reaches an internal temperature of 165°F (74°C).
2. Can I use frozen chicken?
Absolutely—but thaw it completely before marinating so the flavors penetrate properly.
3. How long does the mango-avocado salsa last?
The salsa is best enjoyed fresh, but it can be stored in an airtight container in the fridge for up to 24 hours. Keep in mind the avocado may brown slightly.
4. Can I make the marinade ahead of time?
Yes, the marinade can be mixed up to 24 hours in advance and stored in the fridge. Just give it a good stir before using.
5. What can I use instead of mango?
Pineapple or peaches are both excellent swaps. They keep the tropical feel but add their own unique twist.
6. Can I make this dish spicy?
Definitely. Add diced jalapeño to the salsa or a pinch of chili powder to the marinade for a little heat.
7. What’s the best side dish for this recipe?
Cilantro-lime rice is a classic choice, but grilled corn, roasted sweet potatoes, or even a simple green salad work perfectly.
Conclusion
Cilantro Lime Chicken with Mango-Avocado Salsa is one of those dishes that feels special enough for entertaining but is simple enough for a weeknight dinner. The juicy, citrus-marinated chicken pairs beautifully with the creamy-sweet salsa, making each bite a little burst of summer.
What makes this recipe so reliable is the balance—it’s tangy, sweet, savory, and fresh all at once. Plus, it’s versatile. You can serve it over rice, tuck it into tacos, or slice it up for a hearty salad. And because it’s made with wholesome, fresh ingredients, you can feel good about going back for seconds.
So, fire up the grill, grab those ripe mangoes and creamy avocados, and make this your next go-to recipe. It’s a little bit tropical, a little bit zesty, and guaranteed to bring smiles to the table.
Print
Cilantro Lime Chicken with Mango-Avocado Salsa
- Total Time: 27 minutes
Description
Juicy, citrus-marinated chicken infused with fresh cilantro, smoky cumin, and a hint of sweetness from honey, grilled to perfection and topped with a refreshing mango-avocado salsa. Perfect for summer cookouts or a vibrant weeknight dinner!
Ingredients
For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 3 oranges, zested and juiced (about 1 tsp zest & 3/4 cup juice)
- 3 limes, zested and juiced (about 1 tsp zest & 1/3 cup juice)
- 1/2 cup olive oil
- 1 tbsp honey
- 1 tsp ground cumin
- 2.5 tbsp soy sauce
- 2 tsp minced garlic
- 1/4 cup coarsely chopped fresh cilantro
- 1 tsp salt
- 1/4 tsp ground black pepper
For Serving:
- 1 batch mango-avocado salsa
- Cilantro-lime rice or coconut-lime rice (optional)
Instructions
1️⃣ Prep the citrus: Zest oranges and limes to yield 1 tsp zest from each. Juice the oranges for 3/4 cup juice and limes for 1/3 cup juice.
2️⃣ Make the marinade: In a medium bowl, whisk together orange juice, lime juice, both zests, olive oil, honey, cumin, soy sauce, garlic, cilantro, salt, and pepper. Reserve 1/2 cup of marinade for basting.
3️⃣ Marinate the chicken: Trim any visible fat and pound chicken to even thickness if needed. Place in a large resealable bag with the marinade. Seal and refrigerate for at least 30 minutes (up to 6 hours for deeper flavor), turning halfway through.
4️⃣ Heat the grill: Preheat to 450°F (232°C) and lightly oil the grates or grill pan.
5️⃣ Grill the chicken: Remove from marinade, discarding used marinade. Grill for 10–12 minutes, turning halfway and basting with reserved marinade, until juices run clear and internal temp reaches 165°F (74°C).
6️⃣ Serve: Plate chicken over rice if desired. Top with mango-avocado salsa. Serve immediately for maximum freshness.
Notes
- If you prefer stovetop cooking, use a cast-iron grill pan or skillet.
- The reserved marinade should never touch raw chicken—always keep it separate for food safety.
- This dish pairs beautifully with black beans or a light cucumber salad for a full meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 4
