Lemon Honey Garlic Marinated Chicken Rice Bowls with Mango Salsa
These Lemon Honey Garlic Marinated Chicken Rice Bowls with Mango Salsa are one of my family’s go-to weeknight dinners. It’s very satisfying, can be prepped in advance, and makes delicious leftovers for work the next day.
Ingredients you’ll need:
- mangoes (firm but ripe)
- red onion
- cilantro
- cherry tomatoes
- limes
- lemons
- basmati rice (cooked)
- chicken
- honey
- plain yogurt
- garlic
- apple cider vinegar
- olive oil
Why marinate chicken in yogurt?
Marinating chicken in yogurt is traditional technique used in many cuisines like Indian, Middle Easter, and Mediterranean.
- Tenderization: Yogurt contains lactic acid which gently breaks down the proteins in chicken without making it mushy.
- Flavor Infusion: Yogurt acts as a medium for spices and herbs to help coat the chicken for better flavor penetration.
- Maillard Reaction Boost: The sugars and proteins in yogurt promote better browning and caramelization when cooking the chicken.
- Moisture Retention: Typically, yogurt-based marinades help retain moisture during the cooking and prevent the chicken from drying out.
Looking for a dessert to serve with the chicken bowls?
I made these for last Sunday’s family lunch and paired with my Authentic Key Lime Pie recipe from the Florida Keys which you can find by clicking here!
Cook with me!
Lemon Honey Garlic Marinated Chicken Rice Bowls with Mango Salsa
Ingredients
For the Lemon Honey Garlic Marinated Chicken:
- 1 – 1 1/2 lbs. Chicken Thighs or chicken breasts
- 1 cup Plain Greek Yogurt
- 1/4 cup Olive Oil
- 4 Garlic Cloves minced
- Juice of 2 Lemons
- 1/4 cup Honey
- 2 tbsp. Fresh Cilantro or parsley
- 1 tsp. Salt
- 1 tsp. Paprika
For the Cilantro Lime Rice:
- 2 cups Cooked Basmati Rice
- 1/4 cup Freshly Squeezed Lime Juice
- 1/4 cup Fresh Cilantro chopped
- 1 tsp. Salt
For the Mango Salsa:
- 2-3 Mangoes ripe but slightly firm
- 1/2 Red Onion finely chopped
- 1/2 pint Cherry Tomatoes quartered
- 1/4 cup Fresh Cilantro chopped, or parsley
- 1 Jalapeno finely chopped
- Juice of 1 Lime
- 1 tbsp. Apple Cider Vinegar
Instructions
For the Lemon Honey Garlic Marinated Chicken:
- Combine all ingredients in a resealable bag or airtight container. Shake very well, until chicken is coated in the marinade.
- Marinate in the fridge for at least 1 hour and up to 2 days in advance.
- When ready to serve, cook the chicken over medium high heat in a skillet with olive oil. Sear for 3-4 minutes on each side, then reduce heat to medium low to cook for 10-12 minutes, until fully cooked.
- (Optional) Slice the chicken into bite-sized pieces and toss back in the pan with a drizzle of olive oil to get crispy on all sides.
For the Cilantro Lime Rice:
- Stir the lime juice, chopped cilantro, and salt in the cooked rice. Set aside.
For the Mango Salsa:
- Toss all ingredients together in a mixing bowl. Season with salt and black pepper to taste. Serve with the cooked chicken and cilantro-lime rice to be enjoyed!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This worked exactly as written, thanks!
Hi! Just checking… is it 14 or 1/4 cup of fresh cilantro chopped for the mango salsa? Great recipe!
Hi Sara! Yes, it’s 1/4 cup – sorry for any confusion!
I’m in the process of cooking the chicken and the marinade has become very watery. Was I meant to pick out the chicken and cook it or to cook all of it including the marinade? It smells amazing!
Hi Ana! If the marinade becomes watery, I typically will sear the chicken separate and then add the marinade later to help it re-absorb the flavors on a lower heat for about 8-10 minutes.
We’ve made this recipe over 5 times since we tried it, it’s amazing!!! Thank you for all the great recipes you make, and J love that you write bible verses for each one, the only thing is that for some reason the batter sticks to the pan and is very hard to clean, how do you prevent this from happening?