This Mango Chile Chicken is a perfect Chili's copycat. It's loaded with chile spices, mango glaze & topped with diced mango, cilantro, pico and avocado.
Ingredients in this recipe
It's super easy to make this Chili's copycat at home! Here's what you need on hand:
- chicken cutlets
- pico de gallo
- lime juice
- chili powder & cumin
- chicken broth
- broccoli & rice (side dishes)
How to make this chicken
There are many different parts to this mango chicken, but it's all super easy to make and you can get the broccoli and rice going while you're cooking the chicken.
Here's how to make this dish:
- Add all ingredients for Mexican rice together in a rice cooker and cook.
- Mix together ingredients for mango glaze in a blender or Magic bullet.
- Assemble all the ingredients together for the recipe. Marinate chicken in glaze for 10 minutes.
- Saute the chicken in a large skillet over med-high heat for 4-5 minutes per side. Meanwhile, steam the broccoli.
- Serve chicken with cooked rice and steamed broccoli, then top each chicken cutlet with 2 slices avocado, a bit of pico de gallo, some diced mango and a bit of chopped cilantro.
- chicken cutlets – Chicken cutlets are simply boneless, skinless breasts that are sliced in half to make them thinner. If you prefer dark meat chicken, you can just as easily make cutlets from boneless skinless chicken thighs.
- diced mango – If you don't like mango or would rather not use it, pineapple would be a great substitute!
Also, depending on the time of year that you make this recipe and where you shop for groceries, it may be difficult to find fresh mango. You can definitely use canned mango (in its natural juices) or frozen mango if needed.
- pico de gallo – The pico adds a mild kick of spice and delicious flavour to the dish. You can substitute this with your favorite salsa, hot sauce (such as sriracha), or even chili sauce.
- avocado – The avocado slices are a garnish for top of the dish. So, if you don't have any avocado on hand, don't worry about it. Or if you have guacamole on hand, that would work!
- olive oil – Feel free to substitute any neutral flavour of oil.
Making the rice
Due to their different cooking times, you will need to cook the rice separately from the chicken. Because it only takes 10 minutes to cook in one, I like to use a rice cooker for this.
If you don't have a rice cooker, you can cook the rice according to the package instructions in a sauce pan on the stove top.
Or, if you have an Instant Pot, you can use that! You can follow the instructions in this Instant Pot rice cooking guide.
In addition to the rice and chicken broth (or water), you'll add all of the seasonings shown in the recipe card below to the Instant Pot as well.
More side dish ideas
I like to serve this dish with a side of rice and broccoli. If you would rather serve something else, there are plenty of other side dishes that taste fantastic with mango chicken, including:
How many calories are in Chili's mango chile chicken?
According to the nutritional information on the Chili's website, one serving of this dish, including steamed broccoli and Mexican rice, is 510 calories.
In comparison, the calories in my version of the chicken dinner, including a serving of broccoli and Mexican rice, is 528 calories.
The small difference in calories is most likely because calorie count can vary from brand to brand.
Storing and reheating
If you have any leftovers, you'll need to store them in an airtight container in your refrigerator. Be sure to use them up within 4 or 5 days.
The best way to reheat the leftovers is in a covered pan, in a 350 F. oven. It will take from 20 to 25 minutes to warm through.
Reheating in a microwave is possible, but it may change the consistency of the chicken, and the rice may become gummy. Sprinkle some water overtop of the chicken and rice to reheat without drying out your food.
Freezing the chicken & rice
One of the reasons I like making chicken and rice dinners so much is because they freeze perfectly. If you're a busy person, meal prep dinners can be a huge blessing during a busy week!
Before freezing any of the mango chile chicken or the rice, be sure that they have cooled down. Then, transfer them to freezer-safe storage containers, pop them in the freezer, and use them within 3 to 4 months.
More restaurant copycat recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this dish into leftovers
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
- Get a meat thermometer to make sure your chicken is cooked through
Mango Chile Chicken Chili's Copycat
- 4 chicken cutlets
- 1/2 avocado, sliced
- 1/2 cup pico de gallo
- 1/2 cup mango, diced
- 2 tbsp chopped cilantro
- 1 head broccoli
- 1 tbsp olive oil
- 2 tbsp mango, chopped
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- 2 cloves garlic, minced
- 1 cup white rice
- 1 1/4 cups chicken broth
- 1 tsp butter
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp each salt & pepper
- Mix together ingredients for mango glaze in a blender or Magic bullet. Marinate chicken in glaze for 10 minutes, then saute in a large skillet over med-high heat for 4-5 minutes per side. Remove from heat.
- Meanwhile, add all ingredients for Mexican rice together in a rice cooker and cook. Add broccoli to a large bowl of water and microwave for 10 minutes, then drain.
- Serve chicken with Mexican rice and steamed broccoli, then top each chicken cutlet with 2 slices avocado, a bit of pico de gallo, some diced mango and a bit of chopped cilantro. Serve and enjoy!