Grilled Chicken with Fresh Mango Salsa and Sesame Asparagus
Tender marinated chicken paired with a vibrant tropical mango salsa featuring bell peppers, jalapeños, and fresh ginger. The dish includes perfectly cooked asparagus tossed in toasted sesame oil for an Asian-inspired twist. This healthy, colorful meal works beautifully for weeknight dinners or casual entertaining, offering bright flavors and satisfying protein. The combination of sweet mango, spicy jalapeños, and aromatic ginger creates a fresh counterpoint to the savory chicken, while multiple cooking methods make it adaptable to your kitchen setup.
Ingredients
- 1 ½ lb chicken breasts, boneless and skinless
- 3 Tbsp Bragg's / coconut aminos
- 3 tsp rice vinegar
- 1 bell pepper, any color, diced
- ½ jalapeños, diced(optional)
- 1 tsp fresh ginger, grated
- 1 Tbsp cilantro, chopped(optional)
- 2 mango, fresh, chopped
- 1 Tbsp cooking oil
- ¼ cup stock, any type
- 1 bunch asparagus, ends trimmed
- 2 tsp toasted sesame oil
- ½ tsp salt
- 1 tsp lemon juice
Instructions
- 1
Preheat oven to 375F if using oven method
- 2
Toss asparagus with sesame oil and salt
- 3
For grill method: preheat grill to 400F with high and low heat zones, clean and oil grates, remove chicken from marinade, sear over high heat 2-3 minutes per side, transfer to lower heat, grill asparagus over high heat until tender, cook until chicken reaches 165F internal temperature
- 4
For stovetop/oven method: heat large skillet over medium-high heat, brush with oil, sear chicken both sides 2-3 minutes, season with salt and pepper, move chicken to one side, add asparagus to other side, pour in stock, cover loosely with foil, transfer to oven until chicken reaches 165F and asparagus is tender
- 5
While cooking, toss together mango, bell peppers, jalapeños, ginger and cilantro
- 6
Slice chicken and squeeze lemon juice over asparagus
- 7
Serve chicken topped with mango salsa alongside asparagus
Tips
Marinate chicken in coconut aminos and rice vinegar for at least 30 minutes before cooking for deeper flavor penetration.
For the mango salsa, dice ingredients uniformly for best presentation and let flavors meld for 15 minutes before serving.
Use a meat thermometer to ensure chicken reaches exactly 165F internal temperature for food safety without overcooking.
Good to Know
Refrigerate cooked chicken and salsa separately up to 3 days. Store asparagus up to 2 days.
Prepare mango salsa up to 4 hours ahead. Marinate chicken overnight for best flavor.
Serve immediately while chicken is warm. Mango salsa is best at room temperature.
Common Mistakes
Don't overcook chicken beyond 165F internal temperature to avoid dryness.
Avoid cutting mango too far ahead to prevent mushiness.
Don't skip oiling grill grates to prevent sticking.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use frozen mango for the salsa?
Yes, thaw completely and drain excess liquid before chopping. Frozen mango works well but may be slightly softer in texture than fresh.
How long does the mango salsa keep?
Store covered in refrigerator up to 3 days. The flavors actually improve after a few hours as ingredients meld together.
Can I freeze the cooked chicken?
Yes, freeze sliced cooked chicken up to 3 months. Thaw overnight in refrigerator and reheat gently to avoid drying out.