If you are looking for a chicken recipe that is light, a little sweet, and has just a bit of a tropical twist, this Mango Coconut Chicken is about to become your new favorite. We love grilling in the summer (we’ll pass on the hot oven in 90 degree weather), and this is a great addition to round out your grilling collection.
Inspired by some of our favorite takeout chicken, we marinated chicken breasts (or thighs!) in creamy coconut milk, fresh lime juice, sweet mango, a little garlic and cilantro, then grilled until perfectly charred and caramelized. Every bite is sweet and tangy packed with fresh flavor.
The best part is that the marinade comes together quickly in a blender with just a handful of ingredients for an easy weeknight dinner that’s tasty enough for any backyard bbq or summer get together.
We love it served over coconut rice, with a big serving of grilled veggies, or it’s great in your favorite salad (try it with our Mango Berry Salad), tacos, or grain bowls.
Why You’ll Love This Recipe
- The coconut milk keeps the chicken extra tender and juicy
- Mango adds sweetness without adding sugar to the marinade
- It’s made with simple ingredients (most of which are shelf-stable and budget-friendly)
- Works with chicken breasts or thighs
- Great for meal prep and summer grilling season
Ingredients Notes:
- Lime juice: 2 teaspoons. I prefer fresh, but you can use store bought. If you want more tang, you can add more. In a pinch, you can also swap this out for lemon juice if needed.
- Coconut milk: 1 cup, I used canned. The carton coconut milk is a little thinner (and slightly pricier), but it will work if it’s all you can find. I like to buy a bigger can and make coconut rice with the leftovers to go with the chicken.
- Cilantro: ¼ bunch goes in the marinade for a fresh, bright flavor. If you are a cilantro hater, you can leave this out but it will (obviously) change the flavor profile of the chicken.
- Diced mango: 1 cup of ripe mango. I generally use diced frozen mango, and thaw it before adding it to the blender to make the marinade. I have it on hand to make smoothies, so this is the most cost-effective way for me to add it in.
- Salt and garlic: 1 teaspoon of each, but you can add more or less depending on your preference.
- Boneless, skinless chicken: You can use breasts or thighs. Generally, I go with whatever is cheaper that week. Just note that the cooking time will change slightly depending on what you use. Make sure the internal temperature of the chicken reaches 165℉. Use a meat thermometer for best results (without drying out your chicken).
How to Make Grilled Mango Coconut Chicken
- Make the Marinade. Add lime juice, coconut milk, cilantro, mango, salt, and garlic to a high powered blender or food processor and blend until smooth. Reserve ½ cup of the mixture (we use this as a sauce for serving/grilling to keep the chicken extra juicy).
- Marinate the Chicken. Place the chicken in a large ziploc bag or airtight container and pour the marinade over the top. Shake and seal, then refrigerate 8 hours (or overnight). If you are in a hurry, you can cut down the marinade time, but speaking from personal experience, the flavor will not be as strong.
- Grill the Chicken. Rub your grill grates with olive oil to help the chicken not stick. Preheat the grill to medium-high heat. Grill them for 5-7 minutes per side (for chicken breasts) and 8-10 minutes per side (for chicken thighs), basting halfway through with the reserved marinade, until the internal temperature reaches 165℉.
- Serve. Garnish with a little extra cilantro, fresh mango or lime wedges with coconut rice, grilled veggies, or even grilled pineapple and serve immediately.
Tips for success:
- Make sure you give the chicken enough time to marinade. We like to marinade it overnight for the most flavor.
- Use ripe mangoes for the most sweetness. Part of the reason we love using frozen diced mango that has been thawed is that you don’t have to worry about finding a ripe mango that way!
- If you’re using chicken breasts, pound them to an even thickness for more consistent cooking.
- Be aware of hot spots on your grill that may impact the cooking time and temperature!
Recipe Variations:
- Want a little heat? Add some diced jalapeno to the marinade or when serving.
- Dice up the chicken before adding it to the marinade and add them to skewers to cook for tasty, easy kabobs
- Add this chicken to a wrap, a rice bowl, a salad, or even tacos
- Cook these indoors using a grill pan (same time + temperature apply) or an air fryer (check out this recipe for time + temperature details)
What to serve with Grilled Mango Coconut Chicken
- Coconut rice (this is the recipe we love)
- Cilantro lime rice (easily made in the Instant Pot!)
- Grilled Corn on the Cob
- Fresh Fruit Salad
Frequently Asked Questions
Yes! You can make the marinade ahead of time, and throw in the chicken when you’re ready (or make the marinade with the chicken) up to 24 hours in advance.
Absolutely! Place the chicken and marinade in a freezer-safe bag or container, then seal and store for up to 3 months. Thaw it in the refrigerator overnight before grilling.
Yes! You can cook the chicken in a grill pan, skillet, or air fryer until it reaches the internal temperature of 165℉. Check the recipe variation notes for more info on cook times.
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
More Summer Grilling Recipes You’ll Love:
- Grilled Huli Huli Chicken
- Pineapple Pork Chops
- Marinated Grilled Chicken Sandwiches
- Mom’s Steak + Marinade
Grilled Mango Coconut Chicken Recipe
Ingredients
- 2 teaspoons lime juice
- 1 cup coconut milk, I used canned
- ¼ bunch cilantro
- 1 cup diced ripe mango
- 1 teaspoon salt
- 1 teaspoon minced garlic
- 1 ½ lbs boneless, skinless chicken breasts or thighs
Instructions
- In a food processor or high-powered blender, mix together lime juice, coconut milk, cilantro, mango, salt, and garlic until thoroughly blended. Reserve ½ cup of the mixture. Place it in an airtight container and refrigerate until you’re ready to cook.
- Add the remaining mango mixture to a gallon-size bag or airtight container. Add the chicken, then seal and shake until the chicken is entirely coated. Refrigerate 8 hours or overnight.
- Rub your grill with olive oil so the chicken doesn’t stick. Place chicken on your grill grates. Grill chicken over medium-high heat, basting with the reserved mango mixture until cooked all the way through (about 5-6 minutes on each side).
- Serve immediately.
Notes
Nutrition
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