Jul 14 2026
Restaurants›Moxies Hunt Club Restaurant›Chipotle Mango Chicken Recipe

Chipotle Mango Chicken Recipe

Inspired by Moxies Hunt Club Restaurant
Time1h
Serves4

with a sweet & smoky dry rub, lemon quinoa, seasonal vegetables, avocado & pico de gallo

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Ingredients

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For the Chipotle Mango Chicken

For the Lemon Quinoa

For the Seasonal Vegetables

For Serving

Method

For the Chipotle Mango Chicken

  1. 1

    Prepare the Dry Rub

    In a small bowl, mix together chipotle powder, smoked paprika, garlic powder, brown sugar, and salt.

  2. 2

    Season the Chicken

    Rub the dry spice mixture evenly over the chicken breasts. Drizzle with olive oil and rub to coat well.

  3. 3

    Marinate the Chicken

    In a large bowl, combine mango puree and lime juice. Add the seasoned chicken breasts, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

  4. 4

    Cook the Chicken

    Preheat a grill or grill pan over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C).

For the Lemon Quinoa

  1. 5

    Rinse the Quinoa

    Rinse quinoa under cold water to remove bitterness.

  2. 6

    Cook the Quinoa

    In a saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.

  3. 7

    Add Lemon Flavor

    Fluff the quinoa with a fork and stir in lemon juice before serving.

For the Seasonal Vegetables

  1. 8

    Prepare the Vegetables

    Chop the zucchini, bell pepper, and carrot into bite-sized pieces.

  2. 9

    Sauté the Vegetables

    In a skillet over medium heat, add olive oil. Once hot, add the chopped vegetables, salt, and pepper. Sauté for about 5-7 minutes or until vegetables are tender but still crisp.

For Serving

  1. 10

    Prepare the Avocado

    Slice the avocado in half, remove the pit, and scoop out the flesh. Slice into wedges.

  2. 11

    Plate the Dish

    On a plate, serve the grilled chipotle mango chicken with a side of lemon quinoa and sautéed seasonal vegetables. Top with avocado wedges and pico de gallo.

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