Grilled Chili-Lime Chicken Breasts with Mango Salsa

Step 1

Make marinade: In a medium bowl, whisk together mayonnaise, 2 tablespoons lime juice, 2 tablespoons olive oil, the chili powder, 1 teaspoon salt, the cumin, 1 teaspoon lime zest, the pepper, and garlic. Place chicken in a zip-top bag or shallow dish. Pour marinade over chicken and turn chicken to coat well. Seal bag or cover chicken and refrigerate 2-4 hours.

Step 2

While chicken marinates, make salsa: In a medium bowl, stir together the remaining 3 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon lime zest, ½ teaspoon salt, and the honey. Stir in mangoes, cucumber, bell pepper, onion, cilantro, and jalapeño, if using. Cover and refrigerate until ready to serve.

Step 3

Preheat a grill to medium-high (350°F - 450°F). Remove chicken from marinade and discard marinade. Grill chicken, turning once or twice, until a meat thermometer inserted in the thickest part registers 165°F, 12-20 minutes total.

Step 4

Transfer chicken to a serving platter. Top with mango salsa and serve extra on the side. Garnish with additional cilantro.