Easy Grilled Chicken with Avocado Salsa 3 Fresh Hits

Looking for a way to break out of your dinner rut? Grilled Chicken with Avocado Salsa might just be your new weeknight obsession. It’s light but satisfying, fresh yet fiery, and packed with enough flavor to make your taste buds do a happy dance. Whether you’re juggling back-to-back meetings or feeding a table full of picky eaters, this is the kind of recipe that saves the day and feels like a mini escape to a sunny patio.

Let’s be honest—when the weather warms up and the grill comes out, you want something that’s simple, healthy-ish, and doesn’t require you to babysit the stove. This dish checks every box. Plus, the corn and avocado salsa? It’s basically summer in a bowl.

Why You’ll Love This Grilled Chicken with Avocado Salsa

You know those recipes that feel fancy but secretly take almost no effort? Yep, this is one of them. The chicken is juicy, thanks to a quick lime-garlic marinade with just enough spice to keep things interesting. And the salsa? It’s chunky, zesty, and has that perfect balance of creamy avocado and sweet grilled corn.

But the best part? This dish is a total crowd-pleaser. Serve it up at a backyard BBQ, or whip it together for a fast weeknight dinner—either way, it’s guaranteed to earn you some serious dinner table compliments.

Ingredients You’ll Need

For the Grilled Chicken:

• 1½ lbs boneless, skinless chicken breasts
• ¼ cup + 2 tbsp olive oil (divided)
• 4 large juicy limes (you’ll use both zest and juice)
• 2 tsp minced garlic
• 3 tsp ground cumin (divided)
• ½ tsp paprika
• 1¼ tsp chili powder
• Salt and pepper, to taste

For the Grilled Corn and Avocado Salsa:

• 4 ears sweet corn
• Olive oil (for brushing)
• Salt and pepper
• 2 large ripe avocados, diced
• 1 small red onion (or half a large one), diced
• 1 small red bell pepper, diced
• ⅓ cup fresh cilantro, finely chopped
• 1 tbsp minced garlic
• ¼ tsp crushed red pepper flakes (optional)

Optional for serving: Rice or quinoa—pro tip: mix in lime juice and chopped cilantro for bonus flavor.

Step-by-Step: Let’s Make It!

1. Marinate the Chicken

Trim your chicken and pound it to even thickness for a quicker, more even grill. (Or slice them in half—whatever gets dinner on the table faster, right?) Pop the chicken in a resealable bag.

In a bowl, whisk together:

• ¼ cup olive oil
• Zest of 1 lime
• ¼ cup fresh lime juice
• 2 tsp cumin
• Minced garlic, paprika, chili powder
• Salt and pepper

Save 2–3 tablespoons of this marinade for later—don’t skip this step! Pour the rest over the chicken, seal the bag, give it a good squish, and let it chill in the fridge for at least 45 minutes (2–3 hours is even better). But keep it under 5 hours so your chicken doesn’t turn mushy.

2. Grill Time!

Preheat your grill to 450°F. Oil those grates well (a paper towel and tongs do the trick). Brush the corn with olive oil and season with salt and pepper. Place it on one side of the grill.

Now, remove the chicken from the marinade and lightly season with salt. Grill it on the other half of the grill—about 4–6 minutes per side until the internal temp hits 165°F. Baste with that reserved marinade for extra flavor. Let the chicken rest under foil when done.

Meanwhile, flip that corn every few minutes until it’s beautifully charred (about 15–20 minutes total).

3. Make the Avocado Salsa

Dice the avocado, red onion, and red bell pepper. Toss them in a big bowl with:

• Chopped cilantro
• Remaining 2 tbsp olive oil
• ¼ cup lime juice
• 1 tsp cumin
• Minced garlic
• Crushed red pepper flakes (if using)

Cut the grilled corn off the cob and stir it in. Add salt and pepper to taste. Toss gently—those avocados are precious!

4. Serve and Swoon

Spoon that vibrant salsa over the grilled chicken. Serve with rice or quinoa if you like. Kick off your flip-flops and enjoy the flavor explosion.

Chef’s Tips & Tricks

• No grill? No problem. A stovetop grill pan works great in a pinch.
• Avocado browning? Toss it in the lime juice early—that citrus helps keep it green and gorgeous.
• Got picky eaters? Serve the salsa on the side and let everyone build their own plate.

Fun fact: My kids now call this “fancy taco night,” even though it takes less time than ordering pizza. I first made this for a lazy Sunday dinner and ended up jotting it down on a sticky note. It’s now on our weekly rotation—especially when corn’s in season and the grill’s already hot.

FAQs About Grilled Chicken with Avocado Salsa

Conclusion

When you’re craving something bold, fresh, and just a little extra, Grilled Chicken with Avocado Salsa hits every note. It’s that perfect balance of feel-good food that looks like you tried (even when you didn’t). Add it to your summer rotation—you won’t regret it.

Have you tried this recipe or made it your own with a twist? I’d love to hear about it! Drop a comment below or share your plate with #ChickenMagicRecipes. Let’s make weeknight dinners a little more magical.

Discover More Grilled Chicken Recipes You’ll Love

If you’re loving the vibrant, fresh flavors of this Grilled Chicken with Avocado Salsa, you’re in for a treat—there’s a whole world of similar dishes waiting to inspire your next meal. Whether you’re craving something a little spicy, a little tropical, or just downright comforting, these recipes will keep your grill sizzling and your dinner table happy. Here are a few deliciously relevant favorites to check out next:

• Fire up your tastebuds with the zesty flavors of Cajun Grilled Chicken with Alabama White Sauce, perfect if you’re in the mood for something bold and Southern-inspired.
• If you liked the grilled corn element, you’ll swoon over this vibrant Blackstone Jalapeño Lime Chicken and Corn bowl—it’s smoky, spicy, and full of zing.
• Keep the tropical vibes going with juicy, sweet-savory Grilled Mango Chicken, ideal for sunny cookouts and fruity flavor lovers.
• And for another must-try grilled favorite, this buttery, tangy Grilled Chicken with Pepperoncini Garlic Butter delivers big flavor with minimal effort.

These dishes are great companions to your current chicken masterpiece—and they’ll keep your menu fresh, exciting, and totally stress-free. Keep exploring, experimenting, and enjoying the magic of grilled chicken! 🍗

Grilled Chicken with Avocado Salsa

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• Author: Aneta
• Total Time: 35 mins
• Yield: 4 servings 1x

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Description

Grilled Chicken with Avocado Salsa is a fresh, zesty, and colorful dish that brings summer flavor to your table. Juicy marinated chicken pairs perfectly with creamy avocado, sweet grilled corn, and a vibrant lime-cilantro salsa. Quick enough for weeknights, but impressive enough for guests!

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Ingredients

Scale 1x2x3x

For the Grilled Chicken

• 1½ pounds boneless, skinless chicken breasts

• ¼ cup olive oil

• Zest of 1 lime

• ¼ cup freshly squeezed lime juice

• 2 teaspoons minced garlic

• 2 teaspoons ground cumin

• ½ teaspoon paprika

• 1¼ teaspoons chili powder

• Salt and pepper, to taste

• 2–3 tablespoons reserved marinade

For the Grilled Corn and Avocado Salsa

• 4 ears sweet corn, husked

• Olive oil, for brushing

• Salt and pepper, to taste

• 2 large ripe avocados, diced

• 1 small red onion, diced

• 1 small red bell pepper, diced

• ⅓ cup fresh cilantro, finely chopped

• 1 tablespoon minced garlic

• ¼ teaspoon crushed red pepper flakes (optional)

• 2 tablespoons olive oil

• ¼ cup fresh lime juice

• Cooked rice or quinoa (optional, for serving)

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Instructions

1. Prepare Chicken: Trim chicken breasts and pound to even thickness. Place them in a large resealable bag.

2. Make Marinade: In a small bowl, whisk together ¼ cup olive oil, lime zest, ¼ cup lime juice, garlic, 2 tsp cumin, paprika, chili powder, and salt and pepper. Reserve 2–3 tbsp of marinade. Pour the rest into the bag with the chicken. Seal and marinate in the fridge for 45 minutes to 3 hours.

3. Grill Chicken and Corn: Preheat grill to medium-high (450°F). Oil grill grates. Rub corn with olive oil and season with salt and pepper. Grill chicken 4–6 minutes per side, basting with reserved marinade, until internal temp reaches 165°F. Grill corn 15–20 minutes, flipping every few minutes.

4. Rest Chicken: Transfer grilled chicken to a plate and cover with foil. Let rest for 5 minutes.

5. Make Salsa: Dice avocados, red onion, and red pepper. Combine with cilantro, garlic, red pepper flakes, 2 tbsp olive oil, ¼ cup lime juice, and grilled corn kernels cut off the cob. Mix gently and season to taste.

6. Serve: Slice chicken and serve topped with avocado salsa. Optional: serve over rice or quinoa with extra lime wedges.

Notes

• Don’t over-marinate the chicken—3 hours is ideal to avoid mushy texture.

• No grill? A grill pan works well too!

• For meal prep, store salsa and chicken separately to keep things fresh.

• Add mango chunks or black beans for a fun twist.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Main Course
• Method: Grilled or Roasted
• Cuisine: American , Tex-Mex

Nutrition

• Serving Size: 1 serving
• Calories: 410 Kcal
• Sugar: 4 g
• Sodium: 420 mg
• Fat: 22 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 7 g
• Protein: 36 g
• Cholesterol: 90 mg