Grilled Chicken with Avocado Salsa

Why this is the recipe you gotta make

When dinner needs to be quick, fresh, and satisfying, this is your go-to. Here's why you need to make this grilled chicken with salsa recipe ASAP.

Super easy. You just need to whisk up a quick marinade, toss the chicken on the grill, and chop a few things for the salsa. That's it!

Bright, fresh flavors. Cilantro, lime, avocado, tomato… it's like summer on a plate. Every bite is packed with vibrant flavor.

Full of simple, wholesome ingredients. Nothing weird here, just real food that tastes amazing together.

Easy to customize. Craving heat? Toss in a jalapeño. Want a smoky twist? Add some spices to the marinade. This dish can be whatever you want it to be.

Ingredients and their part in the recipe

This recipe keeps it simple, but every ingredient adds to the flavor. Here's what you'll need:

For the chicken:

• Boneless skinless chicken breasts - the lean, protein-packed base.
• Fresh cilantro - adds a bright, citrusy, slightly peppery punch.
• Lime juice - the acid that tenderizes the chicken and adds the zesty flavor.
• Olive oil - helps the marinade coat the chicken and locks in moisture.
• Non-stick spray - makes grilling a breeze and keeps the chicken from sticking.

For the avocado salsa:

• Avocado - creamy and rich, the perfect contrast to the grilled chicken.
• Plum tomatoes - juicy and sweet, they add a pop of color and freshness.
• Onion - brings in a little sharpness and crunch.
• Fresh cilantro - ties it all together with an herbal citrus note.
• Lime juice - brightens up the salsa and keeps the avocado from browning too fast.
• Salt & pepper - for seasoning and balance.

How to make grilled chicken with avocado salsa

Gather the ingredients for a dinner that'll impress with little effort. Here's how it all comes together:

1. Place fresh cilantro, lime juice and olive oil in a large resealable bag. Mix.
2. Place chicken in bag, close, and set in refrigerator to marinate for 30 minutes, turning halfway through.

After marinating, preheat grill to 350-400°F. Spray grill with nonstick spray and place chicken on grates. Cook 8-10 minutes per side until chicken is cooked through. A digital thermometer should read 165°F when done. Take off the grill and let it rest for 5 minutes to lock the juices inside. Meanwhile, make salsa.

3. Place all chopped ingredients, tomatoes, onion and cilantro in a bowl with lime juice, salt and pepper. Cut avocado into chunks. I like cutting it in half, scoring the flesh down to the peel then scooping it out with a large spoon.
4. Mix avocado with other salsa ingredients and stir gently so as not to mash it up.

Serve each breast with a generous portion of avocado salsa on top. Serve with your favorite sides. I like to add black beans and rice to mine but other options are listed below.

Recipe variations to make it your own

There's a lot of room to play with this dish! Here are a couple of easy ways to customize the flavor:

Marinade twist: Spice it up with ¼ to ½ teaspoon of cumin, smoked paprika, or chili powder. It adds a warm, smoky kick that pairs beautifully with the lime and cilantro.

Salsa with a kick: Chop up one fresh jalapeño (seeded if you want it milder) and toss it into the salsa. It adds just the right amount of heat without overpowering the dish.

What to serve with chicken and avocado salsa

This dish pairs perfectly with fresh, summery sides or anything that soaks up that juicy salsa goodness. Here are a few of my favorites:

A side of black or pinto beans adds substance and earthy flavor. Spoon them next to the chicken or over some rice for a bowl-style dinner.

You can't go wrong with grilled corn on the cob. Try it with a spicy twist like this Grilled Corn with Chili Butter - it's a total flavor bomb.

White or brown rice makes a simple base that lets the chicken and salsa shine. Spoon everything over the top and call it a bowl!

Add something cool and sweet with a summer fruit salad. Try this Watermelon Mint Cucumber Salad or this juicy Honeydew Peach Salad for a refreshing contrast.

Or go full-on DIY taco night with some tortillas. Slice the chicken, pile on the salsa, and wrap it all up. Taco Tuesday just got a whole lot tastier!

How to store, freeze, and reheat leftovers

Got leftovers? Lucky you! This meal saves beautifully.

Store the cooked chicken in an airtight container and place it in the fridge for up to 4 days.

To freeze it, wrap the chicken well or seal it in a freezer-safe container. It will last up to 3 months. Thaw in the refrigerator overnight then reheat it in the microwave or oven until warmed through.

Store the salsa in an airtight container and press a piece of plastic wrap directly onto the surface to help prevent browning. It'll keep in the fridge for a day or two.

To freeze, pack it into freezer-safe containers or zip-top bags. It'll last for up to 2 months. Thaw it in the fridge overnight before using.

More Mexican recipes with chicken

• Cheesy Chicken Fiesta Casserole
• Chicken Fajita Bowl
• Chicken Tinga Tostadas
• Smothered Chicken Burritos
• White Chicken Enchiladas with Avocado Cream Sauce

Find lots of easy recipes for grilling and Mexican food right here on 2CM!