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Cilantro-Lime Chicken with Avocado Salsa
5 from 30 votes

Cilantro-Lime Chicken with Avocado Salsa

Cilantro-Lime Chicken with Avocado Salsa features grilled boneless skinless chicken breasts marinated in a blend of fresh lime juice and zest, honey, cilantro, garlic, and olive oil, then served with a vibrant salsa of diced avocado, Roma tomatoes, red onion, garlic, and lime juice. The marinade tenderizes and infuses the chicken with bright citrus and herbal notes, while the creamy salsa adds freshness and texture.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
20 mins
Servings: 4 Servings
Course: Main Course
Cuisine: Mexican

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
  • black pepper freshly ground
  • salt 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:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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:
  1. In a medium mixing bowl, toss together avocado, tomato, onion, garlic and lime and season with salt and pepper to taste.
  2. 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.