This sweet and zesty Mango Chile Chicken is packed with bold flavor and comes together easily in the oven or on the grill—perfect for a fresh and healthy weeknight dinner.
Do Mango and Chicken Go Together?
You betcha! One of my favorite ways to take advantage of summer produce? Using it in flavorful, easy marinades. This mango chicken marinade is a go-to in our house—sweet, zesty, and just the right amount of kick (or mild enough for the whole family). It’s bright, fresh, and perfect for grilling season or quick weeknight bowls.
Customizable Tips!
This recipe is super easy to make and there are plenty of ways to customize it, too. Let me show you!
- Grilled, Baked, or Air Fried Chicken – Grilling the chicken adds amazing flavor, but if you’re not up for firing up the barbecue, no worries! You can easily bake it in the oven or cook it in the air fryer. I’ve included step-by-step instructions for each method below.
- Serve in Bowls or Plates – I usually serve the chicken over rice or cauliflower rice in a bowl, but plates work too! Bowls are especially great if you’re meal prepping—just portion everything into containers and you’ve got grab-and-go lunches ready to pack.
- Adjust the Heat to Your Liking – The marinade has a naturally sweet and mildly spicy flavor. It’s not overly hot, but if you prefer a spicier kick, the recipe card includes a few easy ways to turn up the heat. A little extra ginger or a dash of smoked paprika are some of my go-to add-ins for extra flavor and warmth.
Ingredients You’ll Need
Aside from the chicken, all of the ingredients here are for the chicken marinade, and it couldn’t be any easier to make.
- Boneless skinless chicken breasts – Boneless skinless chicken thighs are fine, too.
Pro Tip: Use skinless chicken breasts that are similar in size or give them a quick pound to even thickness. This helps them soak up the marinade more evenly and cook at the same rate.
- Diced mango – If mango isn’t your favorite, pineapple is also delicious in this marinade! Also, depending on the time of year that you make the recipe, fresh mango may be difficult to find. You can use frozen and thawed mango or canned mango that’s been drained.
- Chili sauce – Use your preferred hot sauce to add a touch of heat. Sriracha is a reliable choice that blends well without overpowering the other flavors. Chili garlic sauce also works well if you’re keen on extra garlic.
- Fresh orange juice and lime juice – Freshly squeezed citrus delivers the best flavor and nutrient boost. It also helps break down the chicken for a more tender result.
- Honey or agave nectar – A little natural sweetness balances the acidity and spice. Either option works well, depending on your preference.
- Minced garlic – Adds a bold, savory depth that complements the fruit and citrus.
- Chopped red onion or shallot – Provides a mild bite and aromatic flavor. Shallots offer a slightly sweeter, more delicate taste if you prefer that.
- Rice vinegar or apple cider vinegar – Offers a subtle tang that rounds out the marinade. Both options work; use what you have on hand.
Note: I also like to add fresh grated ginger and a pinch of smoked paprika. Although these ingredients are OPTIONAL, they add a subtle spice that complements the mango and citrus beautifully—especially if grilling or roasting.
- Olive oil or neutral oil – Helps the marinade coat the chicken evenly and locks in moisture during cooking. Avocado oil is a great substitute.
- Toppings for garnish – Cilantro, lime wedges, crushed black pepper and sea salt
How to Make Mango Chile Chicken
Grab a blender or a food processor, because a couple of minutes of blending the ingredients together and the marinade will be ready to use!
- Prep the ingredients. Don’t forget to peel the mango and remove the pit. Pat the chicken breasts dry and set them into a glass baking dish or an extra large Ziploc bag.
- Make the chicken marinade. Blend all of the ingredients on high, or pulse until you have a smooth marinade. It should be a nice tropical orange color. Reserve ¼ cup of the marinade and pour the rest into the baking dish or Ziploc bag with the chicken breasts.
- Marinate the chicken in your refrigerator. Chicken really only needs an hour to marinate but if you want to do this step ahead, it can stay in the marinade for up to 24 hours.
- Proceed to your cooking method of choice. Grill, bake, or air fry!
Grilling Method
- If grilling, set your grill to medium-high. Place chicken breast in foil or on the grill. Brush reserved marinade on top.
- Cook it for 15-20 minutes or until the chicken reaches an internal temperature of 163 F. or is no longer pink on the inside. Feel free to grill extra mango slices too!
Oven Method
- For the oven, begin by preheating your oven to a high heat (around 425°F). If you have a wire rack, place it over a foil-lined baking sheet and lightly grease the rack—this allows the chicken to cook more evenly and brown nicely on all sides. You can also bake the chicken directly in a dish with a bit of marinade spooned over the top for extra flavor.
Note: Using a rack is preferred, as it promotes even browning and helps prevent the chicken from steaming in its own juices. That said, both methods work beautifully—it just comes down to what you have on hand and the texture you prefer.
- Bake/Roast until the chicken is cooked through and golden on the outside. For a caramelized finish, broil briefly at the end. Just make sure the internal temperature reaches 165°F before serving.
Air Fryer Method
Preheat your air fryer to 375°F and lightly spray the basket. Place the marinated chicken in a single layer and cook, flipping halfway through. Cooking time will vary based on thickness—thicker pieces may take a bit longer. For best results, baste with a little reserved marinade halfway through to keep the chicken moist.
Tip: You can spoon 1–2 tablespoons of marinade over the chicken before cooking, but avoid adding too much liquid to the basket to prevent smoking or burning.
Serving Suggestions
Serve the chicken with a side of cooked rice, cauliflower rice, or quinoa, along with slices of fresh or grilled mango and a drizzle of extra sauce.
To round out the meal, pair it with a refreshing salad—like our avocado mango salad, pineapple slaw —or add some light veggies, such as air-fried or grilled asparagus or zucchini.
More of Our Favorite
Flavorful Chicken Recipes
Mango Chile Chicken Recipe
- Total Time: 0 hours
- Yield: 5 1x
- Diet: Gluten Free
Description
This sweet and zesty Mango Chile Chicken is packed with bold flavor and comes together easily in the oven or on the grill—perfect for a fresh and healthy weeknight dinner.
Ingredients
- 1 small mango, peeled and diced (about ⅔ to 1 cup), plus more for serving*
- 2 tablespoons chili sauce (like Sriracha)
- 3 tablespoons fresh lime juice, divided
- ¼ cup honey or agave nectar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon minced garlic
- ⅓ cup chopped red onion or shallot (about ½ medium onion)
- ¼ cup olive oil
- ¼–⅓ cup fresh orange juice
- 2 tablespoons rice vinegar or 1 ½ tbsp Apple cider vinegar
- Optional but recommended – 1 teaspoon grated ginger or ¼ teaspoon ground ginger
- Optional- ¼ teaspoon to ½ teaspoon smoked paprika (add more depth and smoky flavor)
- 2 pounds skinless chicken breast
Optional Toppings
- Chopped cilantro
- Lime wedges
- Crushed black pepper or sea salt
- Grilled or roasted mango slices
Instructions
- Make the Marinade. Blend the mango, chili sauce, 2 tablespoons lime juice, honey, salt, pepper, garlic, onion, olive oil, orange juice, rice vinegar, ginger, and smoked paprika until smooth and vibrant. Reserve: ¼ cup for brushing during cooking
- Pat chicken breasts dry. Lightly season the chicken breasts with kosher salt and black pepper. This is optional but if you don’t have time to marinade for at least an hour, I highly recommend seasoning the chicken first.
- Place in a zip-top bag or shallow dish and pour remaining marinade over top. Marinate in the fridge for at least 1 hour (up to 24 hours).
To Cook in the Oven the :
- Preheat the oven to 425°F. Place a wire rack over a foil-lined baking sheet. Lightly grease the rack. Arrange marinated chicken on the rack and brush with a few tablespoons of reserved marinade. Alternatively, you may place the marinated chicken in a baking dish and add ¼ cup of the marinade on top of chicken. Note– Using a rack is preferred vs a baking dish because it promotes even browning and prevents steaming in juices, but both taste delicious .
- Bake/Roast for 25–30 minutes, or until internal temp reaches 165°F. Broil the last 1–2 minutes for caramelized color.
To Grill:
- Place chicken breast in foil or on the grill. Brush reserved marinade on top. Grill for about 15- 20 minutes or until the chicken is no longer pink and reaches 165F. Feel free to grill extra mango slices too!
Air Fryer Method:
- Preheat the air fryer to 375F. Spray the basked with cooking spray. Place the marinated chicken breasts in the air fryer basket in a single layer. Air fry at 375°F (190°C) for 15–18 minutes, flipping halfway through.
- The exact time depends on the thickness of your chicken breasts—thicker pieces may need closer to 20 minutes. Always check that the internal temperature reaches 165°F (74°C) .For extra flavor and moisture, I recommend basting the chicken with reserved marinade halfway through air frying. This helps combat the slight dryness that can occur with this cooking method.
- If desired, spoon 1 to 2 tablespoons of marinade over the chicken before air frying, but do not pour excess marinade into the basket (it can burn or smoke).
Serving:
- Let the chicken rest for a few minutes after cooking to retain its juices.
- Plate the roasted or grilled chicken over rice or cauliflower rice. Add grilled mango slices, if desired. Add squeeze fresh lime juice on top, and garnish with cilantro and sea salt. Optional reduced sauce.*
Notes
How to create a sauce from the leftover Marinade: Reduce the Sauce- Simmer the reserved ⅓ cup marinade in a small pan over medium heat for 5–7 minutes, stirring until thickened. Use the reserve to serve with the chicken, if desired.
Substitutes- Frozen and thawed mango or canned mango (drained) may be substituted for fresh mango.
- Prep Time: 10 min
- Rest Time: 30 minutes
- Cook Time: 15-25 min
- Category: dinner
- Method: bake
- Cuisine: american
Nutrition
- Serving Size: 4 ounce
- Calories: 270
- Sugar: 9.9 g
- Sodium: 276.9 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Trans Fat: 0 grams
- Carbohydrates: 18 g
- Fiber: 0.7 g
- Protein: 27 g
- Cholesterol: 132.4 mg
Excellent recipe. Easy to follow and easy to make. I look forward to trying more from your site.
I love chicken! I will make it for my diner tomorrow!
Great! Enjoy!
My husband and I loved this recipe! It was so delicious and tasty! I love the flavor of the mango!
Yaayy! Glad to hear that! Thanks, Beth!
This is one of the most flavorful chicken recipes I have ever tried. My whole family loved it!
Thanks! It’s a favorite here! Glad you and your family enjoyed it!
This was a huge hit at my house! I will definitely make it again!
Thanks, Toni!
What a combination of chicken Lindsay… I love it and it looks soo yummy & more beautiful with full of flavor as well..Thanks for sharing……!
Thanks, Richard!
I love everything about these bowls! Especially the hint of sweetness!
Mango is my favorite fruit. i don;t know that mango will be used in making chili lime mango marinated chicken.
Let me know if you make this! We love it!
This was really delicious.
Glad you enjoyed it!
I LOVE this dish it is my MIL’s and I favorite dish. You gotta find things in common especially when she lives with you 🙂
I wanted to share a few changes I’ve made and few tips I’ve found useful.
I have turned this into a freezer meal. I make the marinade up and pour it over the chicken, I add a bag of cooked rice. When your ready to cook it I take out of the freezer and it marinates as its defrosting. Or you could make extra marinade up and freeze in recipe portions and you don’t have to do all the prep each time. I figure If I’m getting my blender out I might as well make a big batch.
The small changes I made are I like to use a yellow mango for the marinade they are a little less sweet but go perfect in this. Then I use a regular diced mango as the topping. I use chili garlic sauce found in the Asian aisle, then I use a tsp of green Sriracha. I omit the wine and use 1/4 cup mango nectar, 1/4 cup fresh orange juice, a little zest from the Orange. After the chicken has marinaded I remove the chicken pour about 1/3 of the marinade over the chicken. The rest of the marinade I add to another baking dish and cook it covered with foil. I do this because I think chicken juices dilutes the mango flavor. If you prefer you can set aside some of the marinade before you put the chicken in and then cook it in the baking dish.
After the chicken is cooked I load up the bowls and add the cooked marinade over the chicken.
I can’t thank you enough for this recipe it is so loved in my family!
I LOVE those additions and tricks, they are fantastic. Thanks for sharing!! It makes me so happy to hear how much you and your mother in law love it. I appreciate the feedback:)
also, love the tip without the wine. Where do you find mango nectar? Did you just juice it?
I find the mango nectar at my local store it comes in a can like soda or in a container like regular juice.
Adding fruit to a chicken dish… Yes please!
This recipe is making me hungry, looks so delicious. Sharing this so I can make it later.
Thanks Anna! Let me know if you give it a whirl
Now this is a chicken dinner yummmm
This marinade is insane! The flavor is so amazing, it seems like a lot of ingredients and work but everything just goes right in the food processor. The aroma is wonderful! I pan saute my chicken and boil the marinade to serve over. Sometimes with cauliflower rice, sometimes with brown rice. This truly is an amazing dish!
Awesome! So glad you love it. We love that marinade too!
This looks amazing. Time to practice cooking with white wine!
Go for it Renee!! Keep me posted!
This was absolutely delicious!!!!! Recipe has been saved and will be made again!
I’m so glad! It’s one of my favorites too candice!
Hey. The Chili line mango chicken recipe here looks amazing! However the quick version on Pinterest doesn’t list mango as an ingredient. It’s a bit confusing!
It doesn’t?? Oh no! That’s strange. I’ll be sure to look into that. Thanks Carol!
Wow, this marinade was unbelievable! So much flavor, will definitely make again, thanks for the recipe!
wonderful! so glad you enjoyed!
I love a good wine with pinot grigio topping my list. It’s so light – perfect for cooking and especially drinking. Your chicken looks delicious. I’ve pinned the recipe for the weekend!
me too! and let me know when you try this Kristi!
How much garlic?It just 1/2 minced garlic…
tsp. Yes, i need to correct that thanks! 1/2 to 1 tsp. Depending on how much garlic you like! xxoo
Just found this recipe! Looks so good. I don’t have chili sauce on hand but do have chili paste. Any idea if I can substitute and what the ratio would be?
Thanks!
~ Elyse
What kind of paste? Like a chili garlic? Is it Asian? I think if you like spicy then keep ratio the same. Ya know?
LOVE LOVE LOVE this idea!! Mango and wine in the marinade, sign me up!
you got it girlfriend!
Delicious 🙂 Mangoes make life better.
1. Pretty pictures! 2. looks amaze-balls!
Such a beautiful dish! We are having some friends over this weekend and I’ve been trying to find something new and creative…this will make everyone happy!
Oh fun!! Keep me posted and thank you friend
Have you ever tried marinating tofu in wine? I wonder if that is possible! I see so many chicken dishes I would love to try in a veggie capacity!
oh that would be great! i need to try that. I have marinated tofu before so i bet this would be a great marinade to try with it
I love cooking with wine- and drinking the leftovers, of course! I love your combination of flavors- so refreshing. And gorgeous photo, as usual!
YUM! this looks soooo good! Fact: I rarely cook with wine because I don’t want to part with it – hahaha! is that talk of a true wino or what 😉 I must though, it really imparts such good flava!!!
I am clueless when it comes to wine as I don’t drink it and I never cook with it so I need all the tips I can get ;P
This looks AMAZING!
Thank goodness our 100 degree plus days are past us here in Perth now… That was some tough times! But thanks to a very mild winter here (similar temps to a scottish summer) I can grill at year long! And this looks delish!
Does that mean I can come visit? 😉
Of course! Anytime! ?
Oh my goodness, the flavors in this dish sound so wonderfully vibrant Lindsay! I hadn’t had any luck cooking with wine, and then I learned I was just using bad-tasting wine – oops! Will have to look for this one.
LOVE your new homepage, Lindsay!! And this chili lime mango combo is MUY BIEN! I could definitely enjoy a bowl with some wine 😉
come over! i save you some.<3
hehe my homepage was changed 3 months ago. But thank you. IT’ still feels new to me. I rarely click on homepages now with bloglovin. Whoops!
You’ve done it again Lindsay! This looks delicious! Pour the wine and let’s eat!
sure will! cheers!
Yes to the wine and the chicken bowls! Both look and sound delicious. I love using mango as an ingredient in dishes like this but don’t do it nearly enough. Thanks for the inspiration friend!
anytime! keep me posted. Hope you guys like it!
I am not a wine person but I doubt you taste it in the food. Man that looks good!
I don’t know why, but I never ever cook with mango. i think it’s because I hate cutting them up! This look amazing, as all your dishes do…come visit. You can stay for free and cook 🙂
okay sign me up for that. Especially when it’s 100F here!
This dish looks fantastic! I love cooking with wine. So cool to learn about this wine company – I had no idea Food network got into the wine biz!
I know, so cool, right? Love all the connections here. food —> and wine! hehe
Oyyyyyyy, yes April is almost gone! I’m terrified because I’m going to be graduating high school in less than a month! I hope everything goes well. Anyways, I love a delicious chili lime marinade with mangoes too! I don’t drink, so cooking with wine wouldn’t really apply to me. However, these look absolutely divine!
Grill season is the best season! Not just because it’s delicious but it means less pots/pans to clean. which is always the best. Looks delicious! Happy bday James!
It’s hard for me to find meals my whole family will eat – but I could tell immediately that this would be a hit with all 4 of us! The kids love anything with mango and rice and the flavors here look and sound incredible!!
those kids are smart! it’s so tasty that combo!
You know you don’t have to twist my arm to open a bottle of wine! We’ve been using out wine exam as an excuse to open even more. Mwhahaha!
Love the mango idea too. It’s so tasty in the spring… with wine… 😉
let’s do it! cheers!
Wow, looks amazing!!
drooling! These pictures are gorgeous
I’m definitely psyched about grilling season, and I say bring on the warm weather, although it definitely doesn’t get as hot here in Reno as it does in TX, ha! I’m LOVING these bowls with all my soul…they’re all I’ll be able to think about until I try them out, myself. That vino? Must try!
come over! i’ll pour you a glass!
This past weekend I couldn’t even look at food without wanting to gag. I am started to get my love for it back though. And this recipe is helping with that!
I could definitely see this being my new go-to chicken dish for the warmer temps! That mango in there makes it sound very refreshing! I can’t wait to try this!
I’m all about cooking with wine- this looks delish!!!
yes! cheers to that friend!
So, how about I bring the PINOT GRIGIO and meet you for a lunch that involves mango marinade in some form?
🙂
done deal!
Ohhh yeah that’s my kinda wine and this is also my kinda meal. I also can’t believe summer is basically here. like, how?!!
so crazy, summer will be here in like a second! and yes, so thought of you my food twin!
Load in the alcohol (for cooking!) The only way I can have it 😉
This is one fantastic dinner recipe! YUM!
haha yes! cheers my chicken loving friend
Pinot Grigio has always been one of my faves for drinking. I love this sweet-and-savory combo that also uses wine in the marinade! It sounds incredible!
a mango marinade!? That’s the most genius idea ever! This is reminding me that summer is around the corner <3
Chicken, mango and wine just sound so refreshing and lovely!
perfect for our hot weather, yes?
Yum, now I want your chicken and wine for breakfast! Seriously though, I need cooking/wine tips so this was great and very helpful!
yea! let me know if you try it!
Hey! So can you substitute the wine with anything else? I don’t drink nor do i usually cook with it so i don’t really wanna have to buy it if i don’t have too! haha thanks!
You can leave it out, no problem.
or you can add a tad more orange juice/pineapple juice. Keep me posted!
Thank you! Going to try it this week!
As Julia Childs once said: I love cooking with wine, sometimes I even use it in the recipes (or something like that, lol)
haha yes! i have that quote in my kitchen and on a kitchen towel. LOL!