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5.0 from 45 votes

Grilled Chili-Lime Chicken with Strawberry Avocado Salsa

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
4 hrs 20 mins
Cook Time
20 mins
Total Time
4 hrs 34 mins
Servings: 4 servings
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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

% 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.