Grilled Chipotle Chicken with Mango Salsa
A Perfect Blend of Smoky and Fresh Flavours
Experience the delightful combination of smoky, spicy, and fresh flavours with our Grilled Chipotle Chicken with Mango Salsa recipe. This dish brings together tender grilled chicken marinated in chipotle and lime with a vibrant mango salsa. It’s perfect for any summer gathering or a flavourful weeknight dinner.
Marinating and Preparing the Chicken
Start with boneless, skinless chicken thighs. Marinate them in a mixture of chipotle paste, fresh lime juice, honey, crushed garlic, olive oil, paprika, salt, and pepper.
This marinade packs the chicken with a deep, smoky flavour and a hint of sweetness. It pairs beautifully with the grilled taste.
Grilling to Perfection
Prepare your grill and lightly oil the grates. I absolutely love using my Kamado Joe Konnected Joe grill because it has truly elevated my outdoor cooking experience. With its precise temperature control and ability to maintain a consistent heat, grilling is easier and more enjoyable. Place the marinated chicken thighs on the grill and cook them until they are done and have a nice char.
While the chicken grills, prepare the additional vegetables by drizzling corn, long-stem broccoli, and cherry tomatoes with olive oil. Then, add them to the grill and cook until they are lightly charred and tender. This enhances their natural sweetness and flavour.
Making the Mango Salsa
While the chicken and vegetables are grilling, you can prepare the mango salsa.
Start by peeling and dicing a ripe mango. To do this, slice off both cheeks of the mango, then score the flesh into small cubes without cutting through the skin.
Scoop out the diced mango with a spoon. Next, combine the mango with diced red bell pepper, shallot, jalapeño, freshly chopped coriander, and lime juice. Add a pinch of salt to bring all the flavours together.
This creates a fresh, tangy salsa that complements the smoky chicken.
Serving Suggestions
Serve the grilled chipotle chicken with the freshly prepared mango salsa, grilled vegetables, warm mini pita bread, and a dollop of creamy chipotle mayo for an extra kick. Garnish with fresh coriander for a final touch of brightness. Enjoy a meal bursting with layers of flavour!
A Simple and Delicious Recipe for All Occasions
Our Grilled Chipotle Chicken with Mango Salsa is easy yet impressive. It will elevate any meal. With its combination of bold, smoky flavours and fresh, vibrant salsa, it’s sure to be a hit with family and friends. Try it today and savour the taste of summer!
Feel free to watch the video on my Instagram for a step-by-step guide.
You might also enjoy trying out the Lime and Turmeric Spatchcock Chicken with Baba Ganoush or the Greek Chicken Souvlaki!
This Grilled Chipotle Chicken with Mango Salsa is a perfect blend of smoky, spicy, and sweet flavours. Tender chicken thighs are marinated in a zesty chipotle-lime mixture, then grilled to perfection, resulting in juicy, flavourful meat with a slight char. Paired with a vibrant mango salsa that combines the sweetness of ripe mangoes with the crunch of bell peppers and a hint of heat from jalapeños, this dish is a feast for the senses. Serve it with grilled corn, broccoli, and warm pita bread for a complete meal that’s as satisfying as it is delicious. Ideal for summer barbecues or a flavourful weeknight dinner, this dish is sure to impress with its colourful presentation and bold flavours.
- 500 g boneless, skinless chicken thighs (boneless, skinless)
- 2 tbsp chipotle paste
- 1 lime (juice only)
- 1 tbsp honey
- 2 cloves garlic (crushed)
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper (to taste)
- 200 g mango (diced)
- 1/2 red bell pepper (diced)
- 1/2 shallot (diced)
- 1 jalapeño (deseeded and diced)
- 1 handful of fresh coriander (chopped)
- 1/2 lime (juice only)
- Salt (to taste)
- 2 ears corn
- 200 g long-stem broccoli
- Cherry tomatoes (on the vine)
- Mini pita bread
- Chipotle mayo (1 tsp chipotle paste mixed with 3 tbsp mayo)
- Olive oil
- Salt, to taste
- Fresh coriander (chopped)
- In a large bowl, combine the chicken thighs with chipotle paste, lime juice, honey, crushed garlic, olive oil, paprika, salt, and pepper. Mix well, ensuring the chicken is fully coated in the marinade. Allow the chicken to marinate for at least 30 minutes, or refrigerate overnight for maximum flavour.
- Preheat your grill to 180°C (direct heat). Lightly grease the grill grates. Place the marinated chicken on the grill, presentation side down. Close the lid and cook for about 15 minutes.
- While the chicken is grilling, combine the diced mango, red bell pepper, shallot, jalapeño, chopped coriander, lime juice and a pinch of salt in a bowl, then mix well. Let the salsa sit at room temperature for about 10 minutes to allow the flavours to meld.
- Flip the chicken to cook the other side. Drizzle the corn, broccoli, and cherry tomatoes with olive oil, then place them on the grill. Cook the vegetables until they are tender and slightly charred, turning occasionally.
- Check the Chicken:
After an additional 10 minutes, check the internal temperature of the chicken. Once it reaches 74°C, remove it from the grill.
- Remove the grilled vegetables and sprinkle them with salt to taste. Place the mini pita bread on the grill to warm them up.
- Slice the grilled chicken and serve it with the grilled vegetables, warm pita bread, chipotle mayo, and mango salsa. Garnish with fresh coriander and enjoy!
Servings: 4 ServingCalories:326.41kcalTotal Fat:10.1gSaturated Fat: 2.18gTrans Fat: 0.02gCholesterol:117.5mgSodium:536.71mgPotassium:797.06mgTotal Carbohydrate:33.75gDietary Fiber: 5.15gSugars: 18.32gProtein:29.21gVitamin A: 266.76IUVitamin C: 98.76mgCalcium: 60.17mgIron: 2.47mgVitamin D: 0IUVitamin E: 2.18IUVitamin K: 62.53mcgThiamin: 0.26mgRiboflavin: 0.38mgNiacin: 8.84mgVitamin B6: 0.88mgFolate: 92.47mcgVitamin B12: 0.76mcgPhosphorus: 334.92mgMagnesium: 70.12mmolZinc: 2.61mcg
•Marination Time: For best results, marinate the chicken overnight to allow the flavours to fully penetrate the meat.
•Chipotle Paste: Adjust the amount of chipotle paste based on your heat preference. You can reduce it for a milder flavour or add more for an extra kick.
•Mango Salsa: Feel free to experiment with the salsa ingredients. Adding diced avocado or cucumber can give it an extra layer of flavour and texture.
•Serving Suggestions: This dish pairs well with a side of rice or quinoa for a more filling meal.
•Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat the chicken and vegetables on the grill or in the oven for the best flavour.
•Vegetarian Option: Substitute the chicken with firm tofu or portobello mushrooms for a delicious vegetarian alternative.
