Zesty Grilled Chicken with Fresh Avocado-Corn Salsa
Description:
This dish combines juicy grilled chicken marinated in lime, garlic, and herbs, paired with a refreshing avocado-corn salsa. It’s perfect for a quick weeknight dinner or weekend barbecue. Every bite is fresh, zesty, and full of bold, natural flavor.
Total Time: 45 Minutes
Prep time: 20 minutes
Marination time (optional): 15–30 minutes (can be done ahead)
Cook time: 10–12 minutes
Ingredients
For the Chicken:
2 large boneless, skinless chicken breasts (or 4 thighs)
2 tbsp olive oil
2 tbsp lime juice (freshly squeezed)
1 tsp lime zest
3 cloves garlic (minced)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili flakes (optional)
Salt and pepper to taste
2 tbsp fresh chopped cilantro (or parsley)
For the Avocado-Corn Salsa:
1 ripe avocado (diced)
1 cup corn kernels (fresh, grilled, or frozen andthawed)
1 small red onion (finely chopped)
1 small tomato or handful of cherry tomatoes (diced)
1 tbsp lime juice
1 tsp olive oil
Salt and pepper to taste
Optional: 1 chopped jalapeño or chili for heat
2 tbsp fresh chopped cilantro
Instructions
Step 1: Marinate the Chicken
In a bowl or zip-lock bag, combine olive oil, lime juice, lime zest, garlic, cumin, paprika, chili flakes, salt, pepper, and chopped herbs.
Add chicken and coat well.
Let it marinate for at least 15–30 minutes (up to 8 hours in the fridge for more flavor).
Step 2: Prepare the Salsa
In a mixing bowl, combine diced avocado, corn, onion, tomatoes, lime juice, olive oil, salt, pepper, and optional jalapeño.
Gently stir to combine.
Stir in fresh cilantro. Chill in fridge until ready to serve.
Step 3: Grill the Chicken
Heat a grill or grill pan over medium-high heat.
Cook chicken for 5–6 minutes per side, or until cooked through (internal temp: 165°F / 75°C).
Let the chicken rest for 5 minutes before slicing.
Step 4: Serve
Slice grilled chicken and serve with a generous scoop of avocado-corn salsa.
Optional: Serve with rice, quinoa, tortillas, or over a bed of greens.
Servings:
Serves 2–3 people.
Q&A Section
Q: Can I make this dish vegetarian?
A: Yes! Swap the chicken for grilled tofu, halloumi, or portobello mushrooms and follow a similar marinade.
Q: Can I make this ahead?
A: Yes. The salsa can be made a few hours in advance, but add the avocado right before serving to avoid browning. Chicken can be marinated overnight and grilled when ready. Q: Can I bake the chicken instead of grilling?
A: Absolutely. Bake at 400°F (200°C) for about 20–25 minutes or until fully cooked.
Q: What if I don’t have fresh corn?
A: You can use frozen or canned corn. Just drain and pat dry before mixing into the salsa.
Q: How spicy is this dish?
A: It’s mild unless you add jalapeños or chili flakes. Easily adjustable to your heat preference.
Pro Tips:
Use a meat mallet to pound chicken evenly for faster, more even cooking.
Add a squeeze of fresh lime right before serving for extra zing.
A drizzle of yogurt or chipotle crema adds a creamy elem
ent if desired.