Grilled Chili-Lime Chicken with Strawberry Avocado Salsa
Yield: 4servings
Prep Time: 4 hourshrs20 minutesmins
Cook Time: 14 minutesmins
Total Time: 4 hourshrs34 minutesmins
Ingredients
Chili-Lime Marinade:
2tablespoonslime juice, from 1-2 limes
1tablespoonolive oil
1tablespoonhoney
1largegarlic clove, minced
1teaspoonchili powder
½teaspoonsalt
4boneless skinless chicken breasts (see note)
Strawberry Avocado Salsa:
6-8ouncesstrawberries, hulled and diced
½avocado, pitted, peeled and diced
2green onions, chopped
1-2tablespoonschopped fresh cilantro
1tablespoonlime juice, about 1 lime
¼teaspoonchili powder
¼teaspoonground 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.