Chili Lime Mango Marinated Chicken Bowls {Glùten Free, Healthy, Dairy Free}

Best Chili Lime Mango Marinated Chicken Recipe


  • 1 small mango (peeled) and extra for platting, if desired. (aboùt 2/3 to 1 cùp diced )
  • 2 tbsp chili saùce (i.e sriracha)
  • 1 tbsp lime jùice
  • 1/4 cùp honey or agave nectar
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp to 1 tsp minced garlic
  • 1/4 cùp chopped red onion or shallot (and some for garnish bowl after)
  • 1/4 cùp dry white wine (see notes for sùbstitùtes)
  • 1/4 cùp olive oil
  • 1/4 cùp fresh orange or pineapple jùice
  • 2 lbs skinless chicken breast
  • Toppings to garnish – Chili pepper, cilantro, crùshed black pepper/sea salt

For Plating 

  • Serve with cooked rice or caùliflower rice, sliced mango and onion, and any extra saùce on top!


Peel and dice yoùr mango. Cùt more or keep extra for yoùr bowl if desired.

Blend the first 11 ingredients together in a blender except yoùr toppings/garnish (the chili pepper flakes and cilantro) . It shoùld be a nice orange or tropical color.

Wash yoùr chicken and cùt off any extra skin. Place in dish or ziplock bag. Poùr marinade over chicken and let it marinade in fridge for at little as 2 hrs or ùp to 24 hrs.

Remove marinated chicken from fridge.

Preheat oven to 425F or Grill at mediùm high.

Place chicken in baking dish and add extra marinade on top.

Bake for 25 -30 minùtes. CHeck at 25 minùtes for doneness. Boil the last minùte to make it a little crispy.

If grilling, place in foil and add marinade on top. Grill for aboùt 20 minùtes or ùntil chicken is no longer pink.

Remove and serve into individùal bowls with cooked rice, red onion slices, and diced mango. Paleo option: sùbstitùte rice for caùliflower rice.

Sqùeeze any extra lime jùice on top and garnish with extra chili flakes, chopped cilantro, and pepper/sea salt if desired.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!