If you’re craving a burst of fresh, vibrant flavors that dance on your tongue, the Cilantro Lime Chicken with Mango-Avocado Salsa and Citrus Rice Recipe is exactly the dish to brighten up your meal rotation. Juicy, marinated chicken infused with zesty citrus and earthy cumin meets a sweet and creamy salsa featuring ripe mango and buttery avocado. Paired with fluffy, aromatic citrus rice, this recipe delivers an irresistible medley of textures and tastes that feels like a sunny celebration in every bite. It’s a perfect weeknight dinner or a crowd-pleasing dish for your next gathering.
Ingredients You’ll Need
This recipe shines because of its simple but thoughtfully chosen ingredients. Each component plays a key role—like the tangy citrus for brightness, fresh cilantro for herbal notes, and mango and avocado for silky, sweet contrast that elevates the chicken to a whole new level.
- Boneless, skinless chicken breasts (or thighs): Choose fresh cuts for juicy, tender chicken that soaks up the marinade beautifully.
- Oranges and limes: Fresh zest and juice are essential for that bright citrus punch that makes this recipe sing.
- Olive oil: Adds richness and helps the marinade coat the chicken evenly.
- Honey: A touch of sweetness to balance the citrus and add depth to the marinade.
- Ground cumin: Provides a warm, earthy undertone that complements the fresh flavors.
- Soy sauce: A bit of umami saltiness to deepen the marinade’s complexity.
- Minced garlic: For that aromatic kick that perks up the whole dish.
- Coarsely chopped cilantro: Fresh herbaceous flavor that’s indispensable for the marinade and rice.
- Salt and black pepper: Basic essentials to season and enhance all the other ingredients.
- Mango-avocado salsa: Prepared fresh salsa that brings sweetness, creaminess, and a refreshing punch.
- Cilantro-lime or coconut-lime rice (optional): Fluffy rice that carries the citrus theme through the entire meal.
How to Make Cilantro Lime Chicken with Mango-Avocado Salsa and Citrus Rice Recipe
Step 1: Prepare the Fruit
Start by zesting an orange and a lime to get about a teaspoon of zest each. Then juice the fruits to measure 3/4 cup of orange juice and 1/3 cup of lime juice. This fresh citrus base is what gives both the marinade and rice their vibrant, lively character.
Step 2: Make the Marinade
Whisk together the freshly squeezed orange and lime juice, their zests, olive oil, honey, ground cumin, soy sauce, minced garlic, chopped cilantro, salt, and pepper. This bright, balanced marinade is the heart of your dish, marrying sweet, savory, tangy, and herbaceous notes in perfect harmony.
Step 3: Marinate the Chicken
Trim any excess fat from the chicken and ensure even thickness by pounding or slicing if necessary. Place the chicken into a large resealable bag with most of the marinade, reserving about half a cup to baste later. Refrigerate the chicken for at least 30 minutes, allowing those bold flavors to infuse deeply.
Step 4: Cook the Chicken
Heat your grill to 450°F, lightly oiling the grate. Remove the chicken from the marinade (discard any leftover marinade in the bag) and grill for about 10 to 12 minutes, flipping halfway through. Brush the chicken generously with the reserved marinade while it cooks for extra flavor and luscious moisture. The chicken is perfectly cooked when the internal temperature reaches 165°F and the juices run clear.
Step 5: Prepare the Mango-Avocado Salsa
While the chicken cooks, toss together ripe mango chunks, creamy avocado, lime juice, cilantro, a pinch of salt, and any optional diced red onion or jalapeño if you like a little heat. This vibrant, fresh salsa delivers a silky-sweet contrast that’s absolutely mouthwatering paired with the grilled chicken.
Step 6: Make Citrus Rice
Prepare cilantro-lime rice or coconut-lime rice to complement the dish. The citrus notes in the rice bring everything together and provide a fresh, aromatic base for the tender chicken and salsa to shine.
Step 7: Assemble and Enjoy
Place the grilled chicken over a bed of the fluffy citrus rice, spoon generous amounts of mango-avocado salsa over the top, and dig in immediately. The blend of juicy chicken, creamy salsa, and zesty rice is an absolute delight that will keep you coming back for more.
How to Serve Cilantro Lime Chicken with Mango-Avocado Salsa and Citrus Rice Recipe
Garnishes
Fresh cilantro leaves and a wedge of lime on the side are perfect finishing touches. They add an extra burst of freshness and zing that brighten every bite and make your plate look as good as it tastes.
Side Dishes
Pair with a simple green salad dressed in a light vinaigrette or grilled vegetables like asparagus or bell peppers to complement the tropical, citrus-forward flavors of the main dish without overpowering them.
Creative Ways to Present
Serve the chicken sliced atop a large platter of citrus rice, surrounded by colorful dollops of mango-avocado salsa for a visually stunning presentation. Alternatively, turn it into a vibrant taco filling or try lettuce wraps for a lighter, hands-on meal that’s as fun to eat as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover cilantro lime chicken, salsa, and rice can be stored separately in airtight containers in the fridge for up to 3 days. Storing components separately helps preserve the texture and freshness, especially of the salsa.
Freezing
You can freeze the cooked chicken (without salsa or rice) in a sealed freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating to maintain juiciness and flavor.
Reheating
Reheat the chicken gently in a skillet over medium heat or in the oven wrapped in foil to avoid drying it out. Warm the rice separately and always add fresh mango-avocado salsa after reheating to keep it vibrant and fresh-tasting.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are slightly fattier and stay incredibly juicy, which works wonderfully with the vibrant marinade in this recipe.
What if I don’t have fresh oranges and limes?
Fresh citrus is best to get those bright flavors and natural sweetness, but you can use bottled juice if necessary. Avoid juice with added sugars or preservatives for the best results.
Can I make the mango-avocado salsa ahead?
Yes, but it’s best made no more than a few hours in advance and kept chilled to prevent the avocado from browning. Adding lime juice helps slow browning.
Is there an alternative to grilling the chicken?
Definitely! You can bake the marinated chicken at 425°F for about 20-25 minutes or pan-sear it on medium-high heat until cooked through, just be sure to baste with marinade for extra flavor.
How spicy is the dish?
The Cilantro Lime Chicken with Mango-Avocado Salsa and Citrus Rice Recipe is naturally mild and bright. If you like heat, adding some jalapeño to the salsa gives it a fantastic kick.
Final Thoughts
This Cilantro Lime Chicken with Mango-Avocado Salsa and Citrus Rice Recipe really is a celebration of fresh, vibrant ingredients coming together in perfect harmony. It’s a dish that’s as delightful to prepare as it is to savor, guaranteed to impress friends and family with its bold flavors and colorful presentation. Give it a try—you might just find a new favorite that you’ll want to make again and again!
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Cilantro Lime Chicken with Mango-Avocado Salsa and Citrus Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes (including 30 minutes marinating minimum)
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
Description
This vibrant Cilantro Lime Chicken recipe features tender, juicy chicken marinated in a zesty blend of orange, lime, garlic, and spices, then grilled to perfection. Served with fresh mango-avocado salsa and optional cilantro-lime or coconut-lime rice, it’s a refreshing and flavorful meal perfect for any occasion.
Ingredients
Chicken and Marinade
- 1–1/2 pounds boneless, skinless chicken breasts (or thighs)
- 3 oranges (zested and juiced)
- 3 limes (zested and juiced)
- 1/2 cup olive oil
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 2–1/2 tablespoons soy sauce
- 2 teaspoons minced garlic
- 1/4 cup coarsely chopped cilantro
- 1 teaspoon salt
- 1/4 teaspoon pepper
Salsa
- 1 batch mango-avocado salsa (prepared separately)
Optional Side
- Cilantro-lime rice or coconut-lime rice (optional, prepared separately)
Instructions
- Prepare Fruit: Zest one teaspoon each of orange and lime using a zester. Juice the oranges and limes with a citrus juicer to yield approximately 3/4 cup orange juice and 1/3 cup lime juice.
- Make Marinade: In a medium bowl, whisk together the orange juice, lime juice, zest, olive oil, honey, ground cumin, soy sauce, minced garlic, chopped cilantro, salt, and pepper until well combined. Reserve 1/2 cup of this marinade separately.
- Marinate Chicken: Trim any fat from the chicken breasts or thighs. Pound the chicken to an even thickness or slice it in half to ensure uniform pieces. Place the chicken into a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 30 minutes, flipping halfway through the marinating time. Chicken can marinate for up to 6 hours for maximum flavor.
- Preheat Grill: Preheat your grill to 450°F (232°C). Lightly oil the grill grate or a grill pan to prevent sticking.
- Cook Chicken: Remove chicken from the marinade bag, discarding any leftover marinade except the reserved 1/2 cup. Place the chicken on the hot grill and cook for 10 to 12 minutes, flipping halfway through. Use the reserved marinade to brush the chicken generously during cooking. Ensure chicken reaches an internal temperature of 165°F (74°C) and that juices run clear.
- Prepare Salsa: Meanwhile, prepare a batch of fresh mango-avocado salsa according to your preferred recipe or from a trusted source.
- Make Rice (Optional): Prepare cilantro-lime rice or coconut-lime rice if desired, to serve as a flavorful base for the chicken.
- Assemble and Serve: Serve the grilled cilantro lime chicken over a bed of rice if prepared, and top with the mango-avocado salsa. Enjoy immediately for best flavor and texture.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) to guarantee safety.
- Marinating the chicken longer (up to 6 hours) enhances the citrus flavor and tenderness.
- Leftover marinade should be discarded and not used as a sauce unless boiled first to avoid contamination.
- Pounding chicken to even thickness helps it cook evenly and prevents drying out.
- This recipe works well with chicken thighs as an alternative to breasts for juicier results.
