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Honey lime grilled chicken with fresh mango salsa and cilantro-lime drizzle served on a platter with avocado and lime wedges
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Honey Lime Grilled Chicken with Mango Salsa

These honey lime grilled chicken bowls feature juicy grilled chicken thighs, fresh mango salsa, creamy avocado, crunchy cucumber, and a bright cilantro-lime drizzle over warm rice. An easy, high-protein summer dinner that's perfect for meal prep!
Tips, Tricks, and Small Tweaks:
-- Acid balance in marinade: Using ¼ cup lime juice plus oil and zest lets you marinate for up to 2 hours without turning the outside of the chicken mushy, while still delivering strong lime flavor. Would not recommend marinating overnight so that chicken texture is not altered.
-- Heat level: Add more jalapeño to the salsa or a pinch of chili flakes to the drizzle if you want more kick.
-- Make ahead: Salsa and drizzle can be made a few hours ahead and chilled. Chicken can be marinated earlier in the day and grilled right before serving; leftovers are great in cold bowls.
-- This is naturally gluten and dairy-free.
-- Substitute cauliflower rice or your favorite greens to make it grain free.
Prep Time 30 minutes
Cook Time 39 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 600kcal

Ingredients

For the Honey Lime Chicken:

  • 2 pounds boneless skinless chicken thighs
  • ¼ cup fresh lime juice
  • Zest of 3 limes (about 2 tablespoons, loosely packed)
  • 3 tablespoons honey
  • 4 tablespoons avocado oil or olive oil
  • 3 cloves garlic minced or grated
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper

For the Mango Salsa:

  • 2 ripe mangoes diced (about 3 cups)
  • ½ cup finely diced red bell pepper (about ½ a large bell pepper)
  • ½ cup finely diced red onion (about ¼ of large red onion)
  • ½ jalapeño finely minced (seeds removed for mild; keep some for more heat)
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • Pinch of salt

For the Cilantro-Lime Drizzle:

  • ¼ cup fresh lime juice
  • 1 teaspoon lime zest (about 1 lime)
  • 1.5- 2 tablespoons honey to taste
  • 5 tablespoons olive oil
  • ¼ cup very finely chopped fresh cilantro leaves and tender stems
  • 1 small clove garlic very finely minced or grated
  • ¼ teaspoon fine sea salt plus more to taste
  • Freshly ground black pepper to taste

To Serve:

  • 3 –4 cups cooked rice
  • 2 large avocados sliced
  • 6 mini cucumbers thinly sliced into rounds or half-moons
  • Extra lime wedges
  • Extra cilantro leaves for garnish
  • Thinly sliced green onion

Instructions

  • In a large bowl or zip-top bag, whisk together the lime juice, lime zest, honey, oil, garlic, cumin, paprika, chili powder, salt, and pepper. Add the chicken thighs and toss to coat well. Cover and marinate in the fridge for at least 30 minutes and up to 2 hours.
  • While the chicken marinates, make the mango salsa.
    In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Stir gently to combine. Taste and adjust lime or salt as needed.
    Set aside or refrigerate to let the flavors meld.
  • Make the cilantro-lime drizzle. In a small bowl or jar, whisk together the lime juice, lime zest, honey, garlic, salt, and a few grinds of black pepper until the honey is dissolved.
    Slowly drizzle in the olive oil while whisking constantly until the mixture looks slightly thickened and emulsified.
    Stir in the finely chopped cilantro. Taste and adjust lime, honey, and salt as needed.
  • Preheat an outdoor grill or grill pan to medium-high heat.
    Lightly oil the grates. Remove the chicken thighs from the marinade, letting excess drip off, and discard the remaining marinade.
    Grill the chicken thighs for about 5–8 minutes per side, depending on thickness, until nicely charred in spots and the internal temperature reaches 165°F.
    Transfer to a plate and let rest for 5 minutes, then slice across the grain into strips.

To Serve:

  • To assemble the bowls, add a scoop of warm cooked rice to each bowl. Top with sliced grilled chicken, a generous spoonful of mango salsa, sliced avocado, and cucumber.
  • Spoon the cilantro-lime drizzle over the chicken and rice, then garnish with extra cilantro, green onion, and lime wedges for squeezing over the top. Enjoy!

To Store:

  • Store leftover grilled chicken, mango salsa, cilantro-lime drizzle, and rice in separate airtight containers in the refrigerator for up to 4 days. The salsa is best enjoyed within 2–3 days.
    Reheat the chicken and rice before serving, then top with the chilled salsa, drizzle, avocado, and fresh garnishes.

Notes

Swaps & Substitutions:
  • Chicken thighs: Use boneless, skinless chicken breasts; adjust grilling time based on thickness and cook to 165°F.
  • Avocado or olive oil: Either works well in the chicken marinade.
  • Honey: Maple syrup can be substituted.
  • Lime: Lemon juice and zest can be used in a pinch, though the flavor will be less lime-forward.
  • Smoked paprika: Regular paprika works if you prefer less smoky flavor.
  • Mango: Substitute diced fresh pineapple or peaches for a similar sweet, summery salsa.
  • Bell pepper: Use yellow or orange bell pepper instead of red.
  • Red onion: Finely diced shallot or sweet onion can be substituted.
  • Jalapeño: Use serrano for more heat, or omit for a milder salsa.
  • Cilantro: Fresh parsley can be substituted, though the flavor will be different.
  • Rice: Swap for cauliflower rice or your favorite greens for a grain-free bowl.
  • Cucumber: Persian or English cucumber works well in place of mini cucumbers.

Nutrition

Fiber: 7g | Calories: 600kcal | Fat: 24g | Protein: 35g | Carbohydrates: 55g