Grilled Chili-Lime Chicken with Strawberry Avocado Salsa
User Reviews
5
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Prep Time
4 hrs 20 mins
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Cook Time
14 mins
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Total Time
4 hrs 34 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Grilled Chili-Lime Chicken with Strawberry Avocado Salsa
Description
Grilled Chili-Lime Chicken with Strawberry Avocado Salsa combines boneless skinless chicken breasts marinated in lime juice, garlic, honey, and chili powder. The marinade tenderizes the chicken and adds a subtle sweetness and citrus tang. Grilling the chicken imparts a smoky char and cooks it until juicy and tender.
The salsa complements the smoky chicken with diced strawberries, avocado, green onions, cilantro, and a seasoning blend including chili powder and cumin. Its fresh, creamy, and zesty profile brightens the overall dish, adding contrasting textures and flavors that bring freshness and slight spice.
This dish serves well as a complete meal alone or paired with rice or tortillas to create tacos. The combination of marinated grilled meat with a vibrant fruit salsa is suitable for casual dinners or outdoor grilling occasions.
For best results, marinate the chicken for 4 to 8 hours, turning occasionally to coat evenly, and prepare the salsa freshly just before serving to retain the avocado's texture and strawberry flavor. If chicken breasts are thick, slicing them horizontally to thinner cutlets allows the marinade to penetrate more fully and shortens grilling time.
Ingredients
Chili-Lime Marinade:
- 2 tablespoons lime juice from 1-2 limes
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 large garlic minced, clove
- 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 cilantro chopped, fresh
- 1 tablespoon lime juice about 1 lime
- ¼ teaspoon chili powder
- ¼ teaspoon cumin ground
- salt to taste
- black 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
- To ensure even marination and cost efficiency, cut thick chicken breasts into thinner cutlets before marinating.
- The marinade quantity is just enough for a light coating; double ingredients if increasing chicken portions.
- Prepare the strawberry avocado salsa right before serving to maintain freshness and best texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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