These Grilled Chicken Breasts are marinated with garlic, lime, and spices, then topped with a fresh mango black bean salsa for the ultimate high-protein summer dinner. It’s packed with lean protein, fiber, and bright fresh flavor—perfect for grilling season, meal prep, or an easy weeknight meal.
Grilled Chicken with Black Bean Mango Salsa
Living on Long Island, I’m always looking for easy summer dinners that make the most of grilling season, and this is one I’ve been making for years—it’s actually one of the earliest recipes I ever shared on Skinnytaste, and one I still make every summer. The chicken gets marinated in garlic, lime, and spices which keeps it juicy and flavorful, but it’s the fresh mango black bean salsa that really makes it. The sweetness of the mango with the lime, cilantro, and black beans tastes so fresh and summery, plus it adds extra fiber to make the meal more balanced and satisfying. I love serving this with rice, grilled corn, or just as-is for a lighter high-protein dinner.
Why This Grilled Chicken Recipe Works
I love taking advantage of warm weather and grilling outside during the summer. Bonus points for dishes that are just as fast and easy as they are delicious. This simple grilled chicken with black bean mango salsa delivers on all of that.
- Fast: The marinating time is hands-off, and the chicken grills in under 10 minutes.
- Healthy: It’s naturally gluten-free and high in protein and fiber.
- Easy to prep ahead: Slice the chicken and make the salsa a day early.
Ingredients You’ll Need
When buying mangoes, choose a firm one that gives slightly when pressed. It shouldn’t be too soft or too hard. To ripen it, leave it on the counter for a day or two. See the recipe card below for the exact measurements.
- Boneless, skinless chicken breasts: Remove any fat and slice them in half lengthwise. Using a good pair of kitchen scissors will make this task easier than using a knife.
- Spices: Salt, black pepper, cumin, and dried oregano season the chicken.
- Lime juice for the chicken marinade and black bean salsa dressing
- Red onion adds crunch and sharpness, which mellows when mixed with lime juice and mango.
- Olive oil helps balance the acidity and keeps the salsa from being too dry.
- Salt for seasoning the salsa
- Black beans add protein and fiber. Just rinse and drain them before mixing with the other ingredients.
- Mango for sweetness. Peel and dice a ripe mango into small pieces.
- Cilantro for freshness.
- Jalapeño: For spicy salsa, keep the ribs and seeds. For a milder version, remove them before dicing the pepper.
How to Make Chicken with Mango Black Bean Salad
While the chicken marinates, prepare the salsa and preheat the grill. You can even make the salsa a day ahead if that works better with your schedule. See the recipe card at the bottom for printable directions.
- Marinate the chicken in lime juice and spices for at least 1 hour, or up to 5 hours, in the refrigerator. More time means more flavor.
- Make the salsa: Mix all the black bean salsa ingredients in a bowl, then taste and adjust the salt as needed. Refrigerate until ready to serve.
- Grill the chicken on a grill pan on the stove or an outdoor grill. Cook on both sides for about 3 minutes, then check for doneness with an instant-read thermometer.
- How to serve: Let the chicken rest for 5 to 10 minutes to keep it juicy, then slice and serve with salsa.
Customize It
- Protein Options: This black bean mango salsa would work with almost any protein, such as chicken thighs, pork tenderloin, shrimp, or white fish. If using seafood, only marinate for 20 minutes.
- Onion: Swap red onion with shallot.
- No mango? Try it with diced pineapple or peaches, or use thawed frozen mango.
- Hate cilantro? Skip it, or replace it with chives.
- Make it spicier and use a serrano with the seeds and ribs still intact.
- Add other vegetables, such as avocado or bell peppers.
Serving Suggestions
Complete the meal with one of the side dish recipes below, or make tacos, rice bowls, or salads (with chopped romaine) with the chicken and black bean mango salsa.
Storage
- Refrigerate the chicken and salsa separately for up to 4 days.
- Reheat the chicken in the microwave or air fryer until it’s warm, then top with the cold salsa.
- Freeze the chicken for up to 3 months. I wouldn’t freeze the salsa.
More Grilled Chicken Recipes for Easy Dinners
For more healthy dinner ideas, check out these five delicious grilled chicken breast recipes to inspire your next summer meal!
Yield: servings
Serving Size: 1 chicken cutlet, 2/3 cup salsa
For the Mango Black Bean Salsa (makes about 2 ½ cups):
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Season chicken with salt and pepper and place in a large non-reactive bowl with remaining ingredients, toss well to coat and refrigerate at least 1 hour.
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In a medium bowl, combine the red onion, lime juice, olive oil and season with salt, to taste.
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Mix well then combine with the remaining ingredients; refrigerate until ready to serve.
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Heat the grill or a grill pan to medium high, discard the chicken marinade and grill the chicken breasts about 3 minutes on each side, or until the center is cooked through.
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Transfer to a cutting board and slice the chicken on the bias.
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Serve the sliced chicken topped with mango black bean salsa.
Last Step:
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Serving: 1 chicken cutlet, 2/3 cup salsa , Calories: 261 kcal, Carbohydrates: 24 g, Protein: 30.5 g, Fat: 6 g, Saturated Fat: 0.5 g, Sodium: 351 mg, Fiber: 5 g, Sugar: 8 g
