Pollo Grilled Mango Recipe
chicken breast Habanero topped with our mango
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Habanero Mango Sauce
To Serve / Garnish
Method
Chicken
Prepare and marinate
Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 1/2–3/4 inch thickness. Place in a shallow bowl or resealable bag. Add 2 tbs olive oil, 1 tsp sea salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, 1/2 tsp garlic powder and the juice of 1 lime. Rub to coat thoroughly, seal, and refrigerate for at least 20 minutes and up to 2 hours.
Preheat and grill
Preheat grill to medium-high (about 400°F / 200°C) or heat a grill pan over medium-high heat. Lightly oil the grates or pan. Remove chicken from marinade and let excess drip off. Grill chicken 4–6 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C) and juices run clear. Let rest on a plate for 5 minutes before topping.
Habanero Mango Sauce
Prep
Peel and dice the ripe mangoes, reserving about 1/4 cup of diced mango for garnish if you like. Remove seeds and stem from the habanero (wear gloves or wash hands thoroughly after handling). Roughly chop the red bell pepper (if using), red onion, and cilantro.
Blend
In a blender or food processor combine 2 cups diced mango, 1 habanero (start with half if you prefer milder heat), 1/2 red bell pepper (optional), 1/4 cup chopped red onion, 1/4 cup cilantro, 2 tbs fresh lime juice, 1 tbs honey or agave, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp extra virgin olive oil. Pulse/blend until the mixture reaches your desired texture — smooth for a sauce, or pulse less for a chunky salsa. Taste and adjust seasoning and heat (add more lime or honey to balance).
Chill and rest
Transfer sauce to a bowl and refrigerate for at least 15 minutes to allow flavors to meld. If sauce is too thick, stir in 1–2 tbs water or lime juice to loosen.
To Serve / Garnish
Place each rested grilled chicken breast on a plate. Spoon generous portions of the habanero mango sauce over each breast. Garnish with reserved diced mango (if set aside), extra cilantro leaves, microgreens or thinly sliced scallions, and serve with lime wedges on the side for squeezing. Serve immediately.