Some chicken recipes are good… and then there are the ones you make once and suddenly your whole week starts revolving around leftovers. This mango jalapeño chicken is firmly in that second category.

You get tender, golden-seared chicken pieces coated in a sticky soy-garlic glaze, with real mango bringing a gentle sweetness that keeps the heat from the jalapeños in check. The sauce clings to everything—perfect over rice, but just as good tucked into lettuce cups or served with a simple green side when you want dinner to feel a little more exciting without extra effort. If you’re craving that glossy, takeout-style bite at home (with ingredients you actually recognize), you’re going to love this one.

Ingredients 

Chicken

• 2 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces (900 g)

• 4 tbsp cornstarch (about 32 g)

• 1/2 tsp salt

• 1/2 tsp freshly ground black pepper

• 3 tbsp olive oil (45 ml)

Mango Jalapeño Sauce

• 1/2 cup soy sauce (120 ml)

• 1/2 cup chicken stock (120 ml)

• 1/4 cup packed brown sugar (about 50 g) (reduced because mango adds sweetness)

• 1/2 cup ripe mango, finely diced or mashed (about 80–100 g)
  (ripe but still firm = best)

• 5 cloves garlic, minced

• 2 large jalapeños, sliced (seeded for less heat; use 3 for spicier)

• 1 tbsp cornstarch + 1 tbsp cold water (slurry)

For serving (optional but recommended)

• Steamed white rice

• Green veggie (broccoli, zucchini, green beans)

• Garnish: sliced scallions + sesame seeds + extra mango cubes

Instructions

1. 1. Make the sauce (stovetop-friendly).
      In a bowl, whisk together soy sauce, chicken stock, brown sugar, mango, and minced garlic. Set aside.

   2. Coat the chicken.
      Add chicken to a wide bowl. Sprinkle with 4 tbsp cornstarch, salt, and pepper. Toss until evenly coated and separated.

   3. Brown the chicken.
      Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (cook in batches if needed).
      Cook 3–4 minutes per side until golden and cooked through. Transfer to a plate.

   4. Mix the slurry.
      Stir together 1 tbsp cornstarch + 1 tbsp cold water until smooth.

   5. Simmer the sauce + jalapeños.
      Carefully wipe excess grease from the skillet (leave a thin film). Pour in the sauce and add the jalapeño slices.
      Bring to a gentle simmer and cook 3–4 minutes, stirring, so the mango softens slightly and the sauce smooths out.

   6. Thicken into a glossy glaze.
      Whisk in the slurry. Simmer 30–90 seconds until thick, shiny, and able to coat the back of a spoon.

   7. Toss chicken back in.
      Add the chicken to the skillet and toss to coat. Simmer 2–4 minutes until everything is sticky and glazed.

   8. Finish.
      Turn off heat and stir in 1–2 tsp lime juice (or rice vinegar). This is the trick that makes mango taste fresh—not overly sweet.

   9. Serve.
      (Optional) Spoon over rice with extra sauce. Add a green veggies. Top with a few fresh mango cubes, scallions, and sesame seeds.

If this mango jalapeño chicken made your mouth water, go ahead and save it for later—share the image below to your favorite Pinterest board so it’s ready the next time you’re craving something sweet, sticky, and a little spicy.

Video Recipe

Storage & Reheating

Refrigerator:
Let the chicken cool completely, then store in an airtight container for up to 4 days.

Freezer:
Freeze in a freezer-safe container for up to 2 months. For best texture, freeze with a little extra sauce so the chicken stays moist.

Thawing:
Thaw overnight in the refrigerator before reheating.

Reheating (stovetop best):
Add the chicken to a skillet over medium-low heat with a splash of chicken stock or water (1–2 tablespoons). Warm gently, stirring often, until hot and glossy again.

Reheating (oven):
Place in a small baking dish, add a splash of stock or water, cover with foil, and bake at 350°F (175°C) for 10–15 minutes, or until heated through.

Make-Ahead Tips

• Prep ahead: Dice the chicken and slice the jalapeños up to 24 hours in advance. Keep refrigerated in separate containers.

• Sauce ahead: Mix the sauce ingredients (including mango) and refrigerate up to 24 hours. Stir well before using.

• For the best texture: Cook the chicken fresh and combine with the sauce right before serving whenever possible.

Helpful Cooking Tips

• Don’t overcrowd the pan: Brown the chicken in batches so it turns golden instead of steaming.

• Keep the sauce glossy: Let it simmer gently until it thickens, then toss the chicken back in. If it gets too thick, loosen with a small splash of stock.

• Control the heat: Remove jalapeño seeds for a milder dish, or leave some in for more spice.

• Mango sweetness varies: If your mango is very ripe and sweet, reduce the brown sugar slightly (start with 2–3 tablespoons and adjust).

Some nights I just want dinner to behave: no complicated steps, no long list of ingredients, just something juicy and full of flavor. That’s where this Italian marinated chicken comes in. You stir together a quick basil pesto marinade, throw in a few chicken breasts and let the fridge do the heavy lifting. When it’s time to eat, the chicken hits the pan (or grill, or oven) and comes out golden, tender and soaked with garlicky basil goodness.

Ingredients

• 3 medium chicken breasts, pounded to an even thickness

• 1/2 cup basil pesto

• 2 tablespoons apple cider vinegar

• 1 tablespoon balsamic vinegar (or use 1 more tablespoon apple cider vinegar)

• 1 tablespoon fresh lemon juice

• 1 teaspoon EACH: dried basil, onion powder, garlic powder, kosher salt, dried oregano, dried rosemary (crushed between your fingers)

• 1/2 teaspoon EACH: paprika, black pepper

• 1/4 teaspoon red pepper flakes

Instructions

Marinate the Chicken

1. In a large bowl or freezer bag, whisk together the pesto, apple cider vinegar, balsamic vinegar, lemon juice and all of the dried herbs and spices.

2. Add the chicken breasts and turn them several times so every side is coated in the marinade.

3. Cover and marinate at room temperature for about 30 minutes, or refrigerate for at least 1 hour and up to 12 hours. (The longer it sits, the more flavorful and tender the chicken will be.)

4. If the chicken has been in the fridge, pull it out 20–30 minutes before cooking so it isn’t ice-cold going into the pan, oven or grill.

To Grill the Chicken

1. Preheat your grill to about 400°F with the lid closed. Clean and oil the grates.

2. Shake off any extra marinade and place the chicken on the hot grates. Close the lid and grill for 5–7 minutes per side, or until an instant-read thermometer in the thickest part reads 160°F.

3. Transfer to a plate, tent loosely with foil, and let rest for 5 minutes – the internal temperature will rise to about 165°F.

4. Brush with a spoonful of fresh pesto (optional).

To Cook the Chicken on the Stove

1. Heat 1 tablespoon olive oil in a large non-stick skillet or grill pan over medium-high heat.

2. When the oil is hot and shimmering, add the marinated chicken breasts. Cook, undisturbed, for 3–4 minutes, until the first side is deeply golden.

3. Flip, cover the pan with a lid, and lower the heat to medium. Cook another 5–7 minutes, depending on thickness, until the chicken reaches 160°F in the center.

4. Move the chicken to a cutting board, rest for 5 minutes, then slice into thin strips. Spoon any pan juices over the top and finish with a little extra pesto if you like.

To Bake the Chicken in the Oven

1. Preheat the oven to 425°F. Lightly grease a baking dish and arrange the marinated chicken breasts in a single layer.

2. Bake:

   • 14–16 minutes for smaller breasts (about 5–6 oz each)

   • 16–20 minutes for medium/large breasts (7–9 oz)

   • 20–25 minutes for very large pieces

   Always go by temperature rather than time – you’re aiming for 160°F in the thickest part.

3. Let the chicken rest on a cutting board for 5 minutes so the juices settle, then slice. Brush with a little more pesto and drizzle with the pan juices from the baking dish.

If this pesto chicken ends up on repeat at your place, save it for later and share the image below to your Pinterest board so you can find it anytime.

Italian Marinated Chicken Video

FAQ’s for Pesto Marinated Chicken

Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless thighs work really well with this marinade and stay juicy even if they cook a little longer. They’ll usually need a couple of extra minutes per side on the grill or in the pan. Aim for the same internal temperature (about 165°F after resting).

How long can I marinate the chicken?
Anything from 30 minutes to about 12 hours is ideal. Under 30 minutes, the flavor won’t have much time to sink in. More than 12 hours and the acid from the vinegar and lemon can start to change the texture and make the outside a bit mushy.

Can I use store-bought pesto?
Definitely. This recipe is written with jarred pesto in mind. Just choose one you actually like the taste of, since it’s the main flavor. If your pesto is very thick, loosen it with a spoonful or two of olive oil so it spreads over the chicken easily.

What can I use instead of apple cider vinegar or balsamic?
If you’re out of apple cider vinegar, white wine vinegar or red wine vinegar will both work. I’d avoid plain distilled vinegar because the flavor is too sharp. You still want that gentle tang that makes the marinade bright without overpowering the basil.

How do I keep the chicken from drying out?
Two things help the most: pounding the chicken to an even thickness and not overcooking it. Use an instant-read thermometer and pull the chicken off the heat at about 160°F, then let it rest for 5–10 minutes. The temperature will climb a bit while it rests and the juices will stay inside rather than running all over the board.

Can I make this pesto chicken ahead of time for meal prep?
Yes, it’s great for meal prep. Cook the chicken, let it cool, then slice and store it in an airtight container in the fridge for up to 3–4 days. I like to spoon a little of the pesto “glaze” or pan juices over the slices before chilling so they stay moist and flavorful.

Can I freeze the marinated chicken?
You can. Add the chicken and marinade to a freezer bag, press out the air and freeze for up to 2–3 months. Thaw it overnight in the fridge, then cook as directed. It’s an easy way to have a batch of pesto chicken ready to go on a busy day.

This raw raspberry–coconut cake is one of those desserts that looks fancy, tastes like summer, and doesn’t ask you to turn on the oven. You get a chewy almond–date crust, a bright raspberry–coconut cream layer, and a gorgeous natural color from fruit only.

It’s naturally vegan, gluten-free, dairy-free and sweetened with dates, agave and dried fruit — but it still feels like a proper cake, not “diet food”. The texture is firm enough to slice cleanly, yet creamy when you bite into it.

Perfect for birthdays, dinner parties, or anytime you want a show-stopping no-bake dessert.

Ingredients

For the crust 

• 2 cups whole almonds (285 g)

• ½ cup finely shredded unsweetened coconut (45–50 g)

• 1¼ cups soft pitted dates, packed (210–215 g)

• 1½–2 Tbsp agave syrup (about 36 g)

• 3 Tbsp melted coconut oil (about 40 g)

Use soft Medjool dates if possible. If they’re a bit dry, soak them in warm water for 5–10 minutes and pat dry before using.

For the raspberry coconut cream 

• 4 cups raspberries, fresh or thawed and well-drained (475–480 g)

• ½ cup dried cranberries, soaked and drained (70–72 g)

• About ⅓ cup agave syrup, to taste (115–125 g)

• ½ cup + 2–3 Tbsp melted coconut oil (125–135 g)

• 1 cup finely shredded unsweetened coconut (82–85 g)

• 2–3 tsp finely ground psyllium husk (8–9 g)

Soak the dried cranberries in warm water for 10–15 minutes, then drain very well. This softens them and helps them blend smoothly.

For decoration (optional)

• Fresh raspberries and blueberries

• A sprinkle of coconut flakes or shredded coconut

Equipment

• High-speed blender or very strong regular blender

• Food processor

• 9½-inch (24 cm) springform pan (or similar size)

• Parchment paper

Instructions

1. Prepare the pan

1. Line the bottom of a 9–10 inch (23–25 cm) springform pan with parchment paper.

2. If you like, lightly grease the sides with a bit of coconut oil so the cake releases more easily.

2. Make the crust

1. Process the dry ingredients:
   Add the almonds and shredded coconut to a food processor. Pulse until you get a fine, crumbly texture — you still want a little bit of texture, not almond butter.

2. Add dates and sweeteners:
   Add the dates, agave syrup and melted coconut oil.
   Pulse in short bursts until the mixture starts to clump together and feels sticky when pressed between your fingers.

3. Form the base:

   • Transfer the mixture to your prepared pan.

   • Press it firmly and evenly into the base using your fingers, the back of a spoon, or the bottom of a glass.

   • Make sure there are no gaps and that the layer is compact — this keeps the crust from crumbling later.

   Place the pan in the fridge while you prepare the cream layer. 

3. Make the raspberry coconut cream

1. Blend the fruit:
   In a high-speed blender, combine the raspberries and soaked, drained cranberries. Blend until you have a smooth, thick puree.

2. Add the coconut, coconut oil and sweetener:

   • Add the shredded coconut, melted coconut oil and most of the agave syrup.

   • Blend until the mixture is completely smooth, creamy and slightly glossy.

3. Taste and adjust:

   • Taste the cream and adjust the sweetness or acidity:

     • Add a bit more agave if you prefer it sweeter.

     • If your raspberries are very tart, you might need the full amount of agave.

4. Add psyllium (thickener):

   • Sprinkle in the ground psyllium husk in 2 additions, blending briefly after each one.

   • Don’t over-blend; once psyllium is in, the mixture will start to thicken and “gel” within 30–60 seconds.

5. Pour immediately:
   As soon as the cream starts to thicken, pour it over the chilled crust.
   Smooth the top with a spatula, tapping the pan gently on the counter to remove any air bubbles.

4. Chill and set

• Fridge option: Chill for 3–4 hours or until completely set and firm to the touch.

• Freezer option: Chill for about 1½ hours in the freezer for a quicker set. Don’t forget it in there — you want it firm, not rock-hard.

Once set, the surface should feel stable and the slices should hold their shape when cut.

5. Decorate & serve

1. Just before serving, decorate the cake with fresh raspberries and a sprinkle of coconut flakes or shredded coconut.

2. Run a thin knife around the edge of the pan, then release the springform ring.

For clean slices:

• Dip a sharp knife in hot water, wipe it dry, then slice.

• Repeat the dip-and-wipe step for each cut.

This cake yields about 16–18 slices and weighs roughly 3.3 lb in total.

Storage

• Fridge:
  Store covered in the refrigerator for 5–6 days. The texture actually improves after the first night as the flavors meld and the cream layer finishes setting.

• Freezer:
  Freeze individual slices or the whole cake (well wrapped) for up to 1 month.
  Thaw overnight in the fridge before serving, or let individual slices sit at room temperature for 20–30 minutes until pleasantly creamy.

Don’t lose this recipe—pin the photo below to your Pinterest board so you can find it anytime.

Texture Tips & Troubleshooting

• Want a firmer, cleaner slice?
  Add about 1 g more psyllium (a small pinch) or 5–10 g (1–2 tsp) more coconut oil to the cream layer.

• Prefer a softer, more mousse-like texture?
  Use slightly less psyllium (about 1 g less, or start with 2 tsp and see if you like the set).

• Using a smaller pan (8½–9 inch / 22–23 cm):
  The cake will be taller and thicker, which looks beautiful, but:

  • Add a tiny bit more psyllium or coconut oil for extra stability.

  • Allow additional chilling time so the center sets fully.

Video Recipe

Raw Note

To keep this cake truly raw:

• Melt the coconut oil very gently, using only warm water or the lowest heat possible.

• Try not to heat it above about 104°F (40°C). It should just be liquefied, not hot.

Serve chilled, enjoy the raspberry–coconut flavor, and store the rest in the fridge for an easy, no-bake treat over the next few days.