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!
Ingredients
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)
Instructions
Prepare Chicken: Trim chicken breasts and pound to even thickness. Place them in a large resealable bag.
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.
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.
Rest Chicken: Transfer grilled chicken to a plate and cover with foil. Let rest for 5 minutes.
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.
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