This Grilled Chili-Lime Chicken with Strawberry Avocado Salsa is so easy, it basically makes itself! You’ll love it!

While I hope that every recipe on my site could ultimately fall in the Recipes That Make You Feel Like a Rock Star category, there are most certainly a subset of recipes that Really Make You Feel Like a Rock Star If You Know What I Mean. Recipes that might win you fame and fortune.

Or at the very least have your family and friends and neighbors clamoring to get on an invite list to your house (or just take hand me down leftovers from your kitchen; no shame in that – on the giving or receiving end).

A white tray of grilled chicken breasts topped with strawberry-avocado salsa.

And this simple chili-lime grilled chicken with strawberry avocado salsa is definitely one of those rock star recipes, as if you couldn’t tell already from its pretty looks (and I’ll vouch for the amazing taste).


The bonus? It’s almost too easy: grilled chicken marinated in bold flavors and topped with a crazy delicious sweet and savory salsa.

A white ramekin full of strawberry avocado salsa.

The flavor combination is out of this world.

Marinating the chicken in a potent mixture of chili powder, lime, garlic and a bit of honey is delicious, no question about it.

But add in the sweet, fresh flavors of juicy strawberries and creamy avocados for a unique take on salsa, and even the biggest skeptic will be won over (I’m looking at you, dear husband).

Four large grilled chicken breasts topped with a strawberry-avocado salsa.

I served this to company (risky since I hadn’t made it before but sometimes you just know it’s going to be stellar and in this case, my gut feeling was spot on – that confidence was helped by the rave reviews of Meghan, the sweet reader who sent me the recipe) and almost felt a bit sheepish at all the gushy praise…until, for real sheepish this time, I realized the exclamations weren’t directed at anything but the chicken and salsa sitting prettily on their plates.

I was happy to let the chicken and fruity salsa stay in the spotlight considering the meal is so easy, it almost makes itself.

Not only is the chicken perfection in flavor and tenderness but that salsa. Oh, that salsa.

It’s a magical combination (so magical, I gladly volunteered to do dishes by myself so that I could “take care” of the leftovers; I’m selfless like that). Make this chicken dinner happen. Soon.

Four grilled chicken breasts topped with a strawberry-avocado salsa.

One Year Ago: My Mom’s Famous Calico Baked Beans
Two Years Ago: Decadent Chocolate Cake with Whipped Chocolate Frosting {Gluten-Free!}
Three Years Ago: Lemon Yogurt Bread


Grilled Chili-Lime Chicken with Strawberry Avocado Salsa

5 stars (15 ratings)


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


  • 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.


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.
Serving: 1 Serving, Calories: 366kcal, Carbohydrates: 12g, Protein: 49g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 145mg, Sodium: 567mg, Fiber: 3g, Sugar: 7g

Recipe Source: adapted slightly from Meghan S., who emailed the recipe to me (originally from – thanks, Meghan, you are right that it is amazing!