Cilantro Lime Mango Chicken
A bright and zesty chicken dish marinated with fresh mango and lime, perfect for AIP and Paleo diets.
Ingredients
For the marinade
- 1.5 to 2 pounds boneless skinless chicken thighs or breasts Use thighs for extra juiciness.
- 1 large ripe mango, peeled and diced into 1 inch chunks Choose a ripe but firm mango.
- 1 large lime, zested and juiced Zest is crucial for flavor.
- 1 small handful fresh cilantro, finely chopped Reserve some for serving.
- 2 tablespoons olive oil or avocado oil To keep the chicken tender.
- 2 tablespoons coconut aminos Adds depth without soy.
- 2 to 3 cloves garlic, minced
- Sea salt to taste
Instructions
Marinating
- Whisk the lime zest and juice, coconut aminos, oil, garlic, and salt together.
- Stir in half the chopped cilantro.
- Add the chicken and coat well; marinate for at least 30 minutes or up to 2 hours.
Cooking
- For pan method: Heat a large skillet over medium. Drizzle a little oil, add the chicken, and sear for 5 to 6 minutes per side until cooked through. Toss in the mango for the last 3 to 4 minutes so it warms and lightly caramelizes. Add the remaining cilantro off the heat.
- For grill method: Preheat to medium high. Lightly oil the grates. Grill chicken for 5 to 6 minutes per side. Skewer the mango and grill for a minute or two to mark it, then toss it over the cooked chicken with cilantro.
- For bake method: Arrange chicken on a parchment lined sheet pan. Bake at 400°F for 18 to 22 minutes, adding the mango for the final 5 to 7 minutes. Rest the chicken for 5 minutes before slicing.
Serving
- For extra sauciness, pour the leftover marinade into a small pan, bring to a brief boil, then simmer for 3 to 4 minutes to reduce. Spoon it over the chicken just before serving.
- Serve over warm cauliflower rice, in lettuce cups, or with a side of mashed sweet potato.
Notes
Marinate the chicken the night before for best results. Cooked leftovers last up to 3 days in the fridge.