Cilantro-Lime Chicken with Avocado Salsa
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Total Time
20 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
Mexican
Cilantro-Lime Chicken with Avocado Salsa
Description
The chicken is pounded to an even thickness and marinated for 2 to 4 hours in a mixture of lime zest and juice, olive oil, honey, fresh cilantro, and garlic, seasoned simply with salt and pepper. This allows the chicken to absorb the bright, tangy flavors while gently tenderizing it. Grilling over medium-high heat creates a nicely charred exterior and juicy interior, finished by resting before serving.
The accompanying avocado salsa combines creamy diced avocado with chopped Roma tomatoes, rinsed red onion to mellow sharpness, minced garlic, and fresh lime juice. This salsa adds rich texture and zesty brightness that complements the smoky grilled chicken well.
This dish works well as a main course for lunch or dinner, pairing nicely with rice, beans, or a light salad. Alternative cooking methods include pan-searing or baking the chicken to the recommended internal temperature for convenience.
Ingredients
Cilantro Lime Chicken
- 4 (6 oz) chicken breast boneless skinless
- 1 Tbsp lime zest
- 1/3 cup lime juice fresh
- 1/4 cup olive oil plus more for brushing grill
- 1 1/2 tsp honey
- 1/3 cup cilantro plus more for serving, chopped
- 3 cloves garlic minced
- salt freshly ground
- black pepper freshly ground
Avocado Salsa
- 1 1/2 medium avocado ripe but semi-firm), diced
- 2 medium Roma tomato chopped
- 1/2 cup red onion rinsed under cool water to remove harsh bite, chopped
- 1 clove garlic minced
- 1 Tbsp lime juice fresh
Instructions
For the chicken:
- Place chicken on a cutting board, cover with a sheet of plastic wrap and pound thicker parts of chicken to an even thickness. 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 F). 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.
For the salsa:
- 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.
Notes
- For stovetop cooking, pan-sear chicken over medium heat with olive oil, turning once, until internal temperature reaches 165°F.
- To bake, place chicken in a greased 13x9 inch pan and cook at 400°F for about 20 minutes, until fully cooked.
User Reviews
Overall Rating
5
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