Name: Grilled Mango Lime Chicken and Rice
Prep time: 20 min
Cook time: 25 min
Total time: 1 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken thighs; 1 large ripe mango, peeled and roughly chopped; 3 tbsp fresh lime juice (about 2 limes); 1 tbsp lime zest; 3 cloves garlic, minced; 2 tbsp olive oil; 1 tbsp honey; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp chili powder; 1 tsp kosher salt; 0.5 tsp black pepper; 1 large ripe mango, sliced into planks (for grilling); 1.5 cups long grain white rice; 2.75 cups chicken broth; 1 tbsp unsalted butter; 0.5 tsp kosher salt (for rice); 2 tbsp fresh cilantro, chopped (for serving); 1 whole lime, cut into wedges (for serving)

⏱ Prep: 20 mins 🔥 Cook: 25 mins ⏰ Total: 75 mins 👥 Serves: 4

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Grilled mango lime chicken and rice is one of those recipes that came together on a whim and immediately became a household staple.

I had a mango on the counter that was about two days from being past its prime and a pack of chicken thighs in the fridge. I squeezed a lime over both, added a few pantry staples, and threw everything on the grill. The smell alone had my husband walking into the backyard to see what was happening.

Growing up in Florida, fresh mango was never a novelty — it was just what summer tasted like. My grandmother kept a mango tree in her yard and would cut them up every evening like it was no big deal. This recipe is my way of honoring that memory while doing something a little more with it.

Scroll down for everything you need to make this one tonight.

Grilled Mango Lime Chicken and Rice Worth Making Every Summer

Why You’ll Love This Recipe

The mango lime marinade does all the heavy lifting — just mix, coat, and let it sit while you prep the rice.
Comes together on one grill with almost no cleanup and dinner on the table in under an hour.
Perfect for anyone who wants a dinner that feels a little special without requiring anything complicated.

Grilled Mango Lime Chicken and Rice hero

What You’ll Need

boneless skinless chicken thighs — Chicken thighs stay juicy on the grill far better than breasts. If you prefer breasts, pound them to even thickness before marinating.

ripe mango, peeled and roughly chopped — The mango should feel slightly soft when pressed — that is how you know it is sweet enough to carry the marinade.

fresh lime juice (about 2 limes) — Fresh lime juice only here. Bottled juice is too flat and will not give you the same bright flavor.

ripe mango, sliced into planks (for grilling) — Grilling mango over direct high heat caramelizes the natural sugars and gives you those beautiful char marks. Slice about half an inch thick so the planks hold together on the grates.

Grilled Mango Lime Chicken and Rice ingredients

Before You Start Cooking

A few things that make this recipe work:

► Reserve marinade before it touches raw chicken — Set aside the basting portion first — never reuse marinade that held raw meat.
► Let the chicken rest before slicing — Five minutes of resting keeps all those juices inside instead of on the cutting board.
► Oil the grates right before the chicken goes on — This prevents sticking and gives you clean grill marks without tearing the meat.

Easy Ingredient Swaps

Instead of	Try This	When To Swap
boneless skinless chicken thighs	boneless skinless chicken breasts	Use this swap if you prefer leaner chicken — just pound to even thickness so they cook evenly.
fresh mango	frozen mango, thawed	Frozen mango works well for the marinade when fresh is not in season — just thaw completely before blending.
long grain white rice	jasmine rice or basmati rice	Either fragrant rice variety pairs beautifully with the mango lime flavors and cooks the same way.
chicken broth (for rice)	coconut milk plus water, half and half	Use this swap for a creamier, tropical-tasting rice that leans into the mango and lime flavors.
fresh cilantro	fresh flat-leaf parsley or green onions	Use this if anyone at your table has a strong aversion to cilantro — parsley gives a similar fresh finish.
grill (outdoor)	cast iron grill pan on the stovetop	Use this swap when grilling outside is not an option — a screaming hot grill pan gives great char marks indoors.

How To Make Grilled Mango Lime Chicken and Rice

Make the mango lime marinade

Add the roughly chopped mango, lime juice, lime zest, garlic, olive oil, honey, cumin, smoked paprika, chili powder, salt, and pepper to a blender or food processor. Blend until completely smooth. Taste and adjust salt if needed — the marinade should be bright, slightly sweet, and punchy.

Grilled Mango Lime Chicken and Rice - step 1

Marinate the chicken

Place the chicken thighs in a zip-top bag or shallow dish. Pour about three-quarters of the marinade over the chicken and toss to coat well. Reserve the remaining marinade in a small bowl — you will use it as a basting sauce while grilling. Let the chicken marinate at room temperature for 30 minutes, or refrigerate for up to 8 hours if prepping ahead.

Grilled Mango Lime Chicken and Rice preparation

Grilled Mango Lime Chicken and Rice - step 2

Cook the rice

While the chicken marinates, bring the chicken broth, butter, and salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let the rice steam, covered, for 5 minutes before fluffing with a fork. Keep warm until ready to serve.

Grilled Mango Lime Chicken and Rice - step 3

Preheat and oil the grill

Preheat your grill to medium-high heat, about 400 to 425 degrees Fahrenheit. Clean the grates well and oil them lightly with a folded paper towel dipped in vegetable oil. Well-oiled grates are what prevent the chicken from sticking and tearing when you flip it.

Grill the chicken

Remove the chicken from the marinade, letting any excess drip off. Place on the grill and cook for 6 to 7 minutes per side, brushing with the reserved marinade during the last 2 minutes of each side. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit and has deep golden char marks. Let it rest for 5 minutes before slicing.

Grill the mango planks

While the chicken rests, lay the mango planks directly on the hot grill grates. Grill for 2 to 3 minutes per side until caramelized with grill marks. Keep a close eye — mango goes from perfect to overdone quickly. Remove and slice or serve as whole planks alongside the chicken.

Grilled Mango Lime Chicken and Rice - step 4

Assemble and serve

Spoon the rice into a wide serving bowl or individual plates. Slice the chicken thighs and arrange over the rice. Lay the grilled mango alongside or on top. Finish with fresh cilantro and a squeeze of lime over everything. Serve immediately while everything is hot.

Pro Tips For The Best Results

Reserve marinade before it touches raw chicken — Set aside the basting portion first — never reuse marinade that held raw meat.
Let the chicken rest before slicing — Five minutes of resting keeps all those juices inside instead of on the cutting board.
Oil the grates right before the chicken goes on — This prevents sticking and gives you clean grill marks without tearing the meat.

Have a tip that works for you? Drop it in the comments below — we’d love to hear it! 👇

Common Mistakes To Avoid

Using the marinade that touched raw chicken as a basting sauce — Always set aside a separate portion of marinade before adding the chicken — this reserved portion is what you brush on during grilling.
Grilling the mango too long — Mango only needs 2 to 3 minutes per side on high heat — any longer and it turns mushy and loses its shape.
Slicing the chicken immediately off the grill — Let the chicken rest for at least 5 minutes before cutting so the juices redistribute and the meat stays moist.

Make Ahead and Storage Tips

The mango lime marinade can be blended up to 3 days ahead and stored in an airtight jar in the refrigerator. Give it a stir or quick shake before using.

Marinate the chicken up to 8 hours in advance in the refrigerator — overnight works but any longer and the lime juice will start to break down the texture of the meat.

Leftover chicken and rice keep well together in an airtight container for up to 4 days. Reheat with a splash of chicken broth to loosen the rice and keep it from drying out.

The grilled mango is best made fresh the day of serving — it does not reheat well and loses its texture quickly once refrigerated.

What To Serve With Grilled Mango Lime Chicken and Rice

Serve with a simple black bean and corn salad on the side — the earthiness balances the bright citrus of the chicken beautifully.
A handful of thinly sliced red cabbage tossed with lime juice makes an easy fresh slaw that cuts through the sweetness of the mango.
Warm flour tortillas on the side turn leftovers into incredible next-day tacos — just slice the chicken thin and pile everything in.
A cold agua fresca or sparkling lime water alongside keeps the whole meal feeling light and summer-ready.

Delicious Variations To Try

Spicy Mango Lime Chicken — Add one seeded jalapeño or half a habanero to the marinade before blending for a version that has real heat behind the sweetness. The fruit in the mango actually tempers the spice so it builds slowly rather than hitting all at once.
Coconut Mango Rice Bowl — Cook the rice in half coconut milk and half chicken broth, then top with the grilled chicken and mango and finish with toasted coconut flakes and a drizzle of sriracha. It leans more tropical and works beautifully as a bowl-style meal.
Sheet Pan Oven Version — If grilling is not an option, lay the marinated chicken thighs on a foil-lined sheet pan and roast at 425 degrees for 25 to 28 minutes. Add the mango planks to the pan in the last 10 minutes. You will miss the char marks but the flavor of the marinade still shines.

Frequently Asked Questions

Can I use a blender instead of a food processor for the marinade? +

Yes — a standard blender actually works better here since the mango has enough liquid to blend completely smooth without needing to scrape it down as much. Either appliance works fine.

How do I know when the mango is ripe enough to use? +

A ripe mango should give slightly when pressed and smell sweet near the stem end. Color alone is not a reliable indicator since different varieties turn different shades. If yours is still firm, leave it on the counter for a day or two before using it.

Is this recipe gluten-free? +

Yes — all the ingredients as written are naturally gluten-free. Just double-check that your chicken broth is certified gluten-free if cross-contamination is a concern for someone at your table.

Can I grill the chicken on skewers instead of whole thighs? +

Absolutely. Cut the chicken into two-inch chunks, thread onto soaked wooden or metal skewers, and grill for about 4 to 5 minutes per side. They cook faster this way so watch them closely and use a thermometer to confirm 165 degrees internally.

Why does my grilled mango stick to the grates? +

Mango is naturally high in sugar which makes it prone to sticking. Make sure your grates are very clean and well-oiled right before the mango goes on. Also wait for proper char to form before trying to flip — it will release naturally once it has a sear.

Ready To Make Grilled Mango Lime Chicken and Rice?

When dinner smells this good coming off the grill, you do not need to call anyone to the table twice. Grilled mango lime chicken and rice is the kind of meal that feels celebratory without requiring any occasion — just a warm evening, a hot grill, and people you want to feed.

Make it this weekend and watch how fast the serving bowl empties. Leave a comment below and let me know how it turned out at your table.

Rachel

Hey, I’m Rachel — Orlando mom, home cook, and believer that the best meals are simple, nourishing, and made with love. At The Sunday Table is my little corner of the internet where comfort food meets real life.

Grilled Mango Lime Chicken and Rice

Grilled Mango Lime Chicken and Rice Worth Making Every Summer

Why You’ll Love This Recipe

What You’ll Need

Before You Start Cooking

Easy Ingredient Swaps