Grilled Chili-Lime Chicken with Strawberry Avocado Salsa
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
4 hrs 20 mins
-
Cook Time
20 mins
-
Total Time
4 hrs 34 mins
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
American
Grilled Chili-Lime Chicken with Strawberry Avocado Salsa
Report
Whether you're entertaining or relaxing, this recipe hits the spot.
Share:
Ingredients
Chili-Lime Marinade:
- 2 tablespoons lime juice from 1-2 limes
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 large garlic clove minced
- 1 teaspoon chili powder
- ½ teaspoon salt
- 4 boneless skinless chicken breasts (see note)
Strawberry Avocado Salsa:
- 6-8 ounces strawberries hulled and diced
- ½ avocado pitted, peeled and diced
- 2 green onions chopped
- 1-2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice about 1 lime
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- salt and pepper to taste
Instructions
- For the marinade, whisk together the lime juice, olive oil, honey, garlic, chili powder and salt. Place the chicken in a gallon-size ziploc bag or shallow dish and pour in the marinade. Turn the chicken to coat in the mixture. Refrigerate for 4-8 hours, turning once or twice.
- Preheat a grill to medium heat and cook the chicken 6-7 minutes per side, more or less depending on the thickness of the chicken (until an instant-read thermometer registers 165 degrees F at the thickest part of the chicken). Remove the chicken from the grill and tent with foil for 5 minutes or so while whipping up the salsa.
- For the salsa, toss all the ingredients together in a bowl; don't forget the salt and pepper. Serve with the warm grilled chicken.
Notes
- Chicken: many times, if the boneless, skinless chicken breasts I have on hand are really thick, I cut them in half (like a hamburger bun) to create two thinner chicken cutlets. This helps the chicken get more punch from the marinade as well help stretch your budget/chicken. For this recipe, I've used four average-sized boneless skinless chicken breasts without cutting them and I've also used two large chicken breasts, cut them in half like I described above, for four chicken pieces. Make sense?
- Marinade: this recipe doesn't make a ton of marinade but it's enough to get a light coating over the chicken (turning it once or twice during marinading time helps). Definitely double the marinade ingredients if using more chicken.
- Salsa: the salsa does best made right before serving.
Nutrition Information
Show Details
Serving
1 Serving
Calories
366kcal
(18%)
Carbohydrates
12g
(4%)
Protein
49g
(98%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
145mg
(48%)
Sodium
567mg
(24%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 366kcal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 49g | 98% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 145mg | 48% |
| Sodium | 567mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
Other Recipes
You'll Also Love
