Tropical Chicken with Mango Yogurt Dipping Sauce
Transport your taste buds to a sunny paradise with this vibrant and flavorful Tropical Chicken with Mango Yogurt Dipping Sauce. Juicy, perfectly marinated chicken breasts are infused with citrusy lime, warm cumin, and smoky paprika and then grilled to tender perfection. The star of the dish, however, is the silky-smooth mango yogurt dipping sauce—a luscious blend of ripe mango, creamy Greek yogurt, and a touch of honey, balanced by fresh cilantro and a kick of red chili flakes. This recipe is not just a feast for your palate but a breeze to prepare, taking just 15 minutes of prep before hitting the grill. Perfect for summer barbecues or a tropical-inspired dinner, this dish is gluten-free, protein-packed, and bursting with fresh, bold flavors. Pair it with a green salad or coconut rice for a complete island-inspired meal that'll have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large (ripe) mango
- 0.5 cups plain Greek yogurt
- 1 tablespoon honey
- 2 tablespoons fresh cilantro
- 0.25 teaspoons red chili flakes
Instructions
In a small bowl, combine lime juice, olive oil, minced garlic, ground cumin, paprika, salt, and black pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and massage to coat the chicken evenly. Refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
While the chicken marinates, peel and dice the mango into small pieces. Place the mango in a blender or food processor and blend until smooth.
In a medium bowl, combine the mango puree, plain Greek yogurt, honey, chopped cilantro, and red chili flakes. Mix until well incorporated. Cover and refrigerate until ready to serve.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade and grill for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
Transfer the grilled chicken to a platter and let it rest for 5 minutes before serving.
Serve the tropical chicken with the mango yogurt dipping sauce on the side. Garnish with additional cilantro, if desired, and enjoy!
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 2922 mg | 127% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 52.7 g | ||
| Protein | 229.5 g | 459% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 752 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
