Grilled Cilantro Lime Chicken with Avocado Salsa Rating Star

October 15th, 2016

This was a perfect meal to serve for dinner tonight, it has all of my Sheri's favorite flavors!! I wanted to make something special that she loves because she is starting Nipsta, the fire fighters academy on Monday and I wanted to send her off with a full belly!!  Yes, you read that right, my daughter is now a Firefighter/Paramedic!! She just amazes me to no end!!  

LOVE this recipe, I served it over a bed of Basmati Rice with fresh cilantro sprinkled over it with a splash of lime juice...YUMMM!! It was definitely a hit!!

Grilled Cilantro Lime Chicken with Avocado Salsa

4 (6 oz) chicken boneless skinless chicken breast halves

1 Tbsp lime zest

1/3 cup fresh lime juice

1/4 cup olive oil, plus more for brushing grill

1 1/2 tsp honey

1/3 cup chopped cilantro, plus more for serving

3 cloves garlic, minced

Salt and freshly ground black pepper

1 1/2 medium avocados (ripe but semi-firm), diced

2 medium Roma tomatoes, chopped

1/2 cup chopped red onion, rinsed under cool water to remove harsh bite

1 clove garlic, minced

1 Tbsp fresh lime juice

Place chicken on a cutting board, cover with a sheet of plastic wrap and pound thicker parts of chicken to an even thickness. Or you can just slice the chicken breasts in half horizontally. Transfer chicken to a gallon size resealable plastic bag.

In a small mixing bowl whisk together lime zest, lime juice, olive oil, honey, cilantro, 3 cloves minced garlic and season with 1 tsp salt and 1/2 tsp pepper. Pour marinade mixture over chicken in bag. Seal bag while pressing air out, then rub marinade over chicken. Allow to rest in refrigerator 2 - 4 hours (rotating bag to opposite side and moving chicken around halfway through if possible to ensure it's evenly marinating).

Preheat a grill over medium-high heat (to about 425 - 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 - 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes.

Meanwhile, in a medium mixing bowl toss together avocado, tomato, onion, garlic and lime and season with salt and pepper to taste. Spoon a generous amount over chicken and sprinkle with chopped cilantro. Serve warm.



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