Cilantro Lime Grilled Chicken with Avocado Salsa
This cilantro lime chicken is marinated with fresh lime juice, garlic, cumin, paprika, and cilantro, then cooked until golden and juicy. Serve it with a chunky avocado tomato salsa for a fresh, easy dinner.
Servings: 6 servings
Calories: 313kcal
Ingredients
For the Chicken
- 1½ pounds boneless skinless chicken breasts, about 4 chicken breasts
- For the Marinade
- 3 garlic cloves finely minced
- 3 tablespoons olive oil
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon black pepper or to taste
- ½ teaspoon salt or to taste
For the Avocado Salsa
- 2 ripe but firm avocados diced
- 3 small Roma tomatoes chopped
- 1 small red onion finely chopped
- 1 jalapeño finely chopped, optional
- ¼ cup chopped fresh cilantro leaves
- Juice of 1 lime
- Salt and freshly cracked black pepper to taste
Instructions
Marinate the Chicken
- In a large bowl, whisk together the garlic, olive oil, cilantro, lime juice, cumin, paprika, black pepper, and salt.
- Place each chicken breast flat on a cutting board and slice it horizontally into two thinner cutlets. If necessary, gently pound thicker areas so the pieces are close to an even thickness.
- Add the chicken to the marinade and turn each piece until evenly coated. Cover and refrigerate for 30 minutes or up to two hours.
Make the Avocado Salsa
- In a medium bowl, combine the diced avocado, tomatoes, red onion, optional jalapeño, cilantro, and lime juice.
- Season with salt and black pepper, then fold gently until combined. Cover and refrigerate while the chicken cooks.
Cook the Chicken
- Preheat a grill pan, heavy skillet, or outdoor grill over medium-high heat. Lightly oil the cooking surface if needed.
- Remove the chicken from the marinade and discard the used marinade.
- Cook the chicken in a single layer for approximately five to six minutes per side. Work in batches if necessary to avoid crowding the pan.
- The chicken is ready when it is golden outside and the thickest part reaches an internal temperature of 165°F/74°C.
- Transfer the chicken to a clean plate and let it rest for five minutes.
- Serve the chicken topped with the fresh avocado salsa.
Video
Notes
- Cooking time will vary depending on the thickness of the chicken and whether it must be cooked in batches.
- For less heat, remove the seeds and white membrane from the jalapeño or omit it completely.
- Store the cooked chicken and avocado salsa in separate airtight containers.
- Refrigerate cooked chicken for up to three to four days.
- For the best texture and color, use the avocado salsa within one to two days.
- Freeze the chicken separately; freezing the avocado salsa is not recommended.
Nutrition
Serving: 1serving | Calories: 313kcal | Carbohydrates: 9g | Protein: 26g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 139mg | Potassium: 845mg | Fiber: 5g | Sugar: 2g | Vitamin A: 517IU | Vitamin C: 14mg | Calcium: 21mg | Iron: 1mg | Net Carbs: 4g