Key West Grilled Chicken with Mango Salsa
Prep time
Cook time
Total time
Key West Grilled Chicken with Mango Salsa is perfect for summer, 4th of July, Labor Day or Memorial Day grilling: light, healthy and gluten free.
Recipe type: dinner
Cuisine: Mexican
Serves: 4
Key West Grilled Chicken:
  • ¼ cup soy sauce
  • ¼ cup honey
  • 3 Tablespoons vegetable or canola oil
  • 3 Tablespoons fresh lime juice (1-2 limes worth)
  • 3 garlic cloves, crushed
  • ½ jalapeno, seeded
  • 4 chicken breasts
Mango Salsa:
  • 1 mango, chopped
  • ½ jalapeno, seeded & minced
  • 2 green onions, sliced
  • 1 garlic clove, minced
  • ¼ cup cilantro, chopped
  • juice of 1 lime
  • salt & pepper, to taste
  1. Whisk together soy sauce, honey, vegetable oil, lime juice, and garlic in a small bowl. Place chicken breasts in a ziplock bag and pour mixture on top. Add jalapeno, squish to coat chicken in marinade, then refrigerate for 1 hour, or up to 8 hours. Grill chicken over medium-high heat for 4-5 minutes a side, basting with the leftover marinade a few times as it grills. I served this over rice with the mango salsa over top.
Mango salsa:
  1. Combine all salsa ingredients in a bowl. Refrigerate until ready to use. Spoon on top of the chicken.
Recipe by Wishes and Dishes at