Spicy Mango Jalapeño Salsa Chicken Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1.5 tsp kosher salt, divided
• 0.75 tsp freshly ground black pepper, divided
• 1 tsp chili powder
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 2 tbsp olive oil, divided
• 2 large ripe mangos (about 3 cups small dice)
• 2 jalapeños, finely chopped (seeds to taste)
• 1/3 cup finely diced red onion
• 1/2 cup small diced red bell pepper (optional but recommended)
• 3 garlic cloves, minced
• Zest and juice of 2 limes (about 1 tbsp zest + 1/4 cup juice)
• 1/3 cup chopped fresh cilantro, plus extra for garnish
• 2 tbsp honey
• 1.5 tbsp apple cider vinegar
• 1/2 cup low-sodium chicken broth
• Pinch red pepper flakes (optional, for extra heat)
• 1 tbsp unsalted butter

Do This

• 1. Pat chicken dry; season with 1 tsp salt, 0.5 tsp pepper, chili powder, cumin, and smoked paprika.
• 2. In a bowl, combine mango, jalapeños, red onion, bell pepper, garlic, lime zest and juice, cilantro, honey, vinegar, remaining salt and pepper, and red pepper flakes.
• 3. Blend about 2 cups of the mango mixture with chicken broth until mostly smooth; reserve the rest as fresh salsa.
• 4. Sear chicken in 1 tbsp olive oil in a large skillet over medium-high heat until browned on both sides; remove to a plate.
• 5. Add remaining 1 tbsp oil to skillet if needed; pour in blended mango sauce, scrape brown bits, and simmer 2 to 3 minutes.
• 6. Return chicken to skillet, cover loosely, and simmer 8 to 10 minutes, then uncover and cook until sauce thickens into a glossy glaze and chicken reaches 165°F; swirl in butter.
• 7. Spoon fresh mango-jalapeño salsa over the glazed chicken, garnish with extra cilantro, and serve hot with rice or tortillas.

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Why You’ll Love This Recipe

• Bright, fresh mango and lime meet smoky, seared chicken in one skillet for an easy but impressive dinner.
• The mango-jalapeño mixture does double duty as both a cooking sauce and a fresh salsa topper.
• Adjustable heat level: keep it mild by seeding the jalapeños, or leave some seeds in for a real kick.
• Everything cooks in a single pan, and the sauce reduces into a glossy, tangy-sweet glaze that clings to every bite.

Grocery List

• Produce: 2 large ripe mangos, 2 jalapeños, 1 small red onion, 1 red bell pepper, 1 head garlic, 2 limes, 1 bunch fresh cilantro
• Dairy: Unsalted butter
• Pantry: Boneless skinless chicken thighs, olive oil, kosher salt, black pepper, chili powder, ground cumin, smoked paprika, honey, apple cider vinegar, low-sodium chicken broth, red pepper flakes (optional)

Full Ingredients

For the Chicken

• 1.5 lb boneless skinless chicken thighs (about 6 small to medium thighs)
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 1 tsp chili powder
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 1 tbsp olive oil (for searing; plus up to 1 tbsp more as needed)

For the Mango Jalapeño Salsa and Sauce

• 2 large ripe mangos, peeled and cut into small dice (about 3 cups total)
• 2 medium jalapeños, finely chopped (seeded for mild, leave some seeds for more heat)
• 1/3 cup finely diced red onion
• 1/2 cup small diced red bell pepper (optional, for color and crunch)
• 3 garlic cloves, minced
• Zest of 2 limes (about 1 tbsp firmly packed)
• 1/4 cup freshly squeezed lime juice (from about 2 limes)
• 1/3 cup chopped fresh cilantro leaves and tender stems, plus extra for garnish
• 2 tbsp honey
• 1.5 tbsp apple cider vinegar
• 0.5 tsp kosher salt
• 0.25 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)
• 1/2 cup low-sodium chicken broth

To Finish

• 1 tbsp unsalted butter
• Extra lime wedges and chopped cilantro, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the chicken and basic ingredients

Pat the chicken thighs very dry on both sides with paper towels. Dry chicken browns better, which gives you more flavor in the final dish.

In a small bowl, combine 1 tsp kosher salt, 0.5 tsp black pepper, 1 tsp chili powder, 1 tsp ground cumin, and 0.5 tsp smoked paprika. Sprinkle this spice mixture evenly over both sides of the chicken thighs and gently press it in so it adheres. Set the seasoned chicken aside at room temperature while you prepare the mango mixture; this helps the seasoning penetrate and the chicken cook more evenly.

Gather and measure the remaining ingredients so everything is ready: dice the mangos and bell pepper, chop the jalapeños, red onion, cilantro, and garlic, and juice and zest the limes.

Step 2: Make the fresh mango jalapeño salsa

In a large mixing bowl, combine the diced mango, chopped jalapeños, diced red onion, diced red bell pepper, minced garlic, lime zest, lime juice, and chopped cilantro.

Add 2 tbsp honey, 1.5 tbsp apple cider vinegar, 0.5 tsp kosher salt, 0.25 tsp black pepper, and a pinch of red pepper flakes if you would like an extra kick. Toss everything gently but thoroughly until the fruit and vegetables are evenly coated and the flavors are well distributed.

Taste a small spoonful. Adjust the seasoning as needed: more lime juice for brightness, honey for sweetness, or salt for overall flavor. This mixture should taste like a bold, bright mango salsa with a good balance of sweet, tart, salty, and spicy.

Step 3: Turn part of the salsa into a cooking sauce

Transfer about 2 cups of the mango salsa mixture into a blender or food processor. Add 1/2 cup low-sodium chicken broth. Blend until mostly smooth, with just a bit of texture remaining. This will be your cooking sauce that turns into a glossy glaze in the pan.

Leave the remaining salsa (about 1 to 1.5 cups) in the bowl. This will stay fresh and chunky to spoon over the chicken at the end, giving you both cooked and fresh mango-jalapeño flavors in every bite. Set the bowl of reserved salsa aside in the refrigerator while you cook the chicken.

Step 4: Sear the chicken for deep flavor

Heat a large, heavy skillet (cast iron is ideal) over medium-high heat. When the pan is hot, add 1 tbsp olive oil and swirl to coat the bottom.

Place the seasoned chicken thighs in the skillet in a single layer, leaving a bit of space between pieces. Let them sear undisturbed for 3 to 4 minutes, until the bottoms are deeply golden brown and a crust has formed. Flip the thighs and sear the second side for another 3 minutes. The chicken does not need to be fully cooked through at this stage; you are building color and flavor.

Transfer the browned chicken to a plate and set aside. You will finish cooking it in the mango-jalapeño sauce.

Step 5: Simmer the chicken in the mango jalapeño sauce

Reduce the heat under the skillet to medium. If the pan looks very dry, add up to 1 more tbsp olive oil. Carefully pour the blended mango sauce into the skillet. Use a wooden spoon to scrape up any browned bits stuck to the bottom; these add rich, savory flavor to the sauce.

Let the sauce come to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally, until it slightly thickens and turns glossy.

Return the seared chicken thighs and any accumulated juices on the plate back into the skillet, nestling them into the sauce. Spoon a little of the sauce over the tops of the chicken.

Reduce the heat to medium-low, cover the skillet loosely with a lid (or with foil), and simmer for 8 to 10 minutes, flipping the chicken once halfway through. The sauce will bubble gently and continue to thicken.

Step 6: Thicken to a glossy glaze and finish the dish

After 8 to 10 minutes, uncover the skillet. Continue to cook the chicken and sauce at a gentle simmer, uncovered, for another 3 to 5 minutes, or until the sauce has reduced to a thick, shiny glaze that clings to the chicken. Stir occasionally to keep the sauce from sticking, and spoon the thickening sauce over the tops of the thighs as they finish cooking.

Check the internal temperature of the largest thigh with an instant-read thermometer; it should register at least 165°F (74°C). When the chicken is done, turn off the heat and add 1 tbsp unsalted butter to the skillet. Swirl or stir until it melts completely into the sauce, making it extra silky and glossy.

Give the reserved fresh mango-jalapeño salsa a quick stir, then spoon it generously over and around the glazed chicken in the skillet. Sprinkle with extra chopped cilantro, and serve immediately, straight from the skillet, with lime wedges on the side. This is excellent over rice, quinoa, or with warm tortillas to soak up the sauce.

Pro Tips

• Pick ripe but firm mangos. They should yield slightly to gentle pressure and smell fragrant at the stem. Overripe mangos will turn mushy in the salsa and sauce.
• Control the heat. For mild spice, remove all jalapeño seeds and ribs. For medium, keep half. For hot, keep most of the seeds and add a pinch of red pepper flakes.
• Do not rush the sear. Let the chicken brown well before flipping. This caramelization gives the sauce a deeper, almost grilled flavor.
• Watch the glaze at the end. Once uncovered, the sauce can go from glossy to over-reduced quickly. When it coats the back of a spoon and clings to the chicken, it is ready.
• Make it a meal. Serve with coconut rice, cilantro-lime rice, charred corn, or simply a green salad to balance the sweet and spicy glaze.

Variations

• Chicken breast version: Use 1.5 lb boneless skinless chicken breasts, sliced in half horizontally into cutlets. Sear 2 to 3 minutes per side, then simmer gently in the sauce, checking for doneness at 160°F before resting (carryover will reach 165°F).
• Pork or shrimp twist: Swap chicken thighs for thin pork chops or large shrimp. Pork will cook in about the same time as chicken; shrimp will cook much faster, so simmer the sauce until thick first, then add shrimp for the last 3 to 4 minutes.
• Extra-vegetable version: Add sliced red onion wedges and strips of bell pepper to the pan after searing the chicken. Sauté for 3 to 4 minutes, then proceed with the sauce. This adds more color and bulk to each serving.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, keep any remaining fresh mango-jalapeño salsa in a separate container and spoon it over just before serving.

Reheat the chicken gently in a covered skillet over low heat with a splash of water or broth, just until warmed through, to keep the chicken tender and the glaze from burning. You can also microwave in short bursts, covered, stirring the sauce occasionally.

The cooked chicken and glaze freeze fairly well for up to 2 months; the fresh salsa does not. If freezing, cool completely, transfer the chicken and sauce to a freezer-safe container, and thaw overnight in the refrigerator before reheating. You can easily make the mango salsa portion up to 1 day ahead and refrigerate it; the flavors will meld and deepen.

Nutrition (per serving)

Approximate values for 1 of 4 servings (using chicken thighs): about 470 calories; 34 g protein; 25 g fat; 32 g carbohydrates; 3 g fiber; 22 g sugars; 540 mg sodium. Exact numbers will vary based on the specific products and brands you use.