The grilled chicken, with its smoky char and tender juiciness, pairs perfectly with the fresh, zesty avocado salsa. As the chicken sizzles on the grill, it releases an irresistible aroma that fills the air, blending with the vibrant fragrance of the salsa. The creamy, buttery avocado contrasts beautifully with the sharp bite of red onion, cilantro, and the citrusy kick of lime juice. Every bite is a harmonious blend of flavors—rich, tangy, and just a little spicy. This dish feels like summer on a plate, with the warm, slightly crispy chicken grounding the cool, refreshing salsa, making it a satisfying and balanced meal. It’s one of those recipes you’ll return to again and again, especially when you’re craving something light yet full of flavor.
There’s something about the combination of textures too—the chicken’s juicy, slightly crispy exterior paired with the smoothness of the avocado. Each bite is a celebration of simplicity, yet it feels indulgent. If you like a little heat, a dash of jalapeño or a sprinkle of chili flakes in the salsa adds that perfect pop. And if you’re feeling extra adventurous, a side of grilled corn or a light quinoa salad would complete the dish.
Key Ingredients in Grilled Chicken with Avocado Salsa
The beauty of this dish lies in its simplicity, where each ingredient plays a vital role in creating that perfect balance of flavors. Here’s a closer look at what makes this recipe so delicious:
– Boneless, skinless chicken breasts
These are the star of the show. Their lean yet tender texture provides the ideal canvas for the smoky, spicy seasonings, while also being light and satisfying. Grilling them brings out a beautiful caramelized exterior while keeping the inside juicy.
– Olive oil
A little olive oil helps the chicken breasts stay moist while grilling, and it also adds a subtle richness that enhances the flavors. It’s the base for getting that perfect crispy golden-brown exterior.
– Chili powder
This adds a smoky, earthy heat to the chicken, giving it depth without overwhelming the other flavors. It’s a key player in the seasoning mix, balancing the lighter, fresh components of the salsa.
– Garlic powder
Garlic powder gives a savory, aromatic undertone to the chicken. It’s an easy way to bring in that delicious garlic flavor without any fuss—no chopping, no peeling, just pure goodness.
– Ground cumin
Cumin lends a warm, slightly nutty flavor that complements the chili powder perfectly. It adds a touch of depth and complexity to the chicken’s seasoning.
– Paprika
The paprika adds both color and a mild smokiness to the chicken. It brightens up the flavor profile with a gentle heat that doesn’t overpower the dish.
– Salt
Salt is essential in bringing out all the other flavors, making everything pop. A pinch of salt on the chicken before grilling ensures it’s perfectly seasoned and enhances the savory taste.
– Black pepper
Black pepper adds a little heat and sharpness to the seasoning mix. It works hand-in-hand with the other spices to create a harmonious, well-rounded flavor on the chicken.
– Large avocado, diced
The creamy avocado brings a rich, buttery texture to the salsa. It’s the perfect contrast to the smoky chicken, providing that cool, refreshing element that balances the heat of the chili and spices.
– Cherry tomatoes, halved
Sweet and juicy, the cherry tomatoes add a burst of freshness to the salsa. They bring in a light, tangy sweetness that complements the richness of the avocado.
– Red onion, finely chopped
Red onion offers a sharp, slightly sweet bite that adds a pop of color and texture to the salsa. It also contrasts nicely with the smoothness of the avocado and the juicy tomatoes.
– Fresh cilantro, chopped
Cilantro gives the salsa a fresh, herbaceous note, brightening up the entire dish. Its slightly citrusy flavor ties everything together, giving the salsa a burst of freshness.
– Lime juice
The lime juice adds a tangy, zesty kick that cuts through the richness of the avocado and enhances the freshness of the tomatoes and cilantro. It’s that perfect finishing touch that makes the salsa sing.
How to Make Grilled Chicken with Avocado Salsa
1. Pat the chicken breasts dry with paper towels to remove any excess moisture.
2. Drizzle one tablespoon of olive oil over both chicken breasts.
3. Rub the olive oil evenly on both sides of the chicken breasts to ensure full coverage.
4. In a small bowl, mix one teaspoon of chili powder, one teaspoon of garlic powder, half a teaspoon of ground cumin, half a teaspoon of paprika, one-quarter teaspoon of salt, and one-quarter teaspoon of black pepper.
5. Sprinkle the spice mixture evenly over both sides of the chicken breasts.
6. Use your hands to gently rub the spices into the chicken, ensuring that all surfaces are coated with the seasoning.
7. Preheat your grill or grill pan to medium-high heat, making sure it is hot before cooking the chicken.
8. Place the seasoned chicken breasts onto the hot grill or grill pan.
9. Cook the chicken for about six to seven minutes on one side, or until grill marks appear and the chicken releases easily from the grill.
10. Flip the chicken breasts over and cook for an additional six to seven minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
11. While the chicken is grilling, prepare the avocado salsa. Start by cutting the avocado in half, removing the pit, and scooping out the flesh.
12. Dice the avocado into small, bite-sized pieces and place it in a medium-sized mixing bowl.
13. Halve the cherry tomatoes and add them to the bowl with the avocado.
14. Finely chop the red onion and add it to the bowl with the avocado and tomatoes.
15. Chop the fresh cilantro and add it to the mixture in the bowl.
16. Squeeze one tablespoon of lime juice over the avocado mixture and gently toss the ingredients together.
17. Once the chicken is cooked, remove it from the grill and allow it to rest for a few minutes.
18. Slice the grilled chicken breasts against the grain into thin strips.
19. Serve the sliced chicken topped with the freshly made avocado salsa.
Serving Suggestions for Grilled Chicken with Avocado Salsa
– Serve it with a side of crispy roasted potatoes – The creamy, zesty salsa pairs wonderfully with crispy, golden-brown roasted potatoes. Toss them with a little olive oil, salt, and rosemary, and roast until they’re perfectly crispy. It’s a match made in heaven!
– Pair it with a light, refreshing salad – A simple green salad with mixed greens, cucumber, and a light vinaigrette will complement the richness of the grilled chicken and avocado salsa. The crunch of the veggies adds a delightful texture contrast, while the acidity of the dressing brings balance to the dish.
– Wrap it in a soft flour tortilla – If you’re in the mood for something more handheld, wrap the grilled chicken and avocado salsa in a soft, warm flour tortilla. Add a little extra cilantro and a squeeze of lime for an easy, flavorful wrap that’s perfect for lunch or dinner.
How to Store Grilled Chicken with Avocado Salsa
If you find yourself with leftovers (lucky you!), here are a few tips to keep your grilled chicken and avocado salsa fresh and flavorful:
– Grilled Chicken: Store the cooked chicken breasts in an airtight container in the fridge for up to 3-4 days. If you want to keep it extra moist, add a little drizzle of olive oil before sealing the container. Reheat in a skillet over low heat to avoid drying it out.
– Avocado Salsa: The salsa is best enjoyed fresh, but if you have leftovers, place it in a sealed container with a piece of plastic wrap pressed against the surface to minimize browning. It should stay good for 1-2 days in the fridge. For added freshness, squeeze a little extra lime juice on top before storing.
– Freezing: If you want to freeze the chicken, wrap it tightly in plastic wrap or place it in a freezer-safe bag. It can stay in the freezer for up to 3 months. Unfortunately, the salsa doesn’t freeze well due to the texture of the avocado, so it’s best to freeze just the chicken and make fresh salsa when you’re ready to serve.
Conclusion
And there you have it—a simple yet utterly delicious recipe for Grilled Chicken with Avocado Salsa that’s bursting with flavors and textures! From the smoky, juicy chicken to the creamy, tangy salsa, every bite is a delight. Whether you’re grilling for a casual dinner, prepping a weeknight meal, or just craving something light and fresh, this dish is sure to hit the spot.
I hope you enjoy making (and eating) this as much as I do! Feel free to leave a comment or share any thoughts or questions you might have if you try the recipe. I’m always happy to hear how it turned out or to help with any tweaks you’d like to make.
Grilled Chicken with Avocado Salsa
Description
Succulent grilled chicken, perfectly charred on the outside and tender inside, topped with a vibrant, creamy avocado salsa. The coolness of ripe avocado, zesty lime, and a hint of cilantro balance the smoky, savory chicken for a fresh, satisfying bite.
Ingredients
Instructions
-
Start by preparing the chicken breasts. Pat them dry with paper towels to remove any excess moisture.
-
Drizzle one tablespoon of olive oil over both chicken breasts.
-
Rub the olive oil evenly on both sides of the chicken breasts to ensure full coverage.
-
In a small bowl, mix one teaspoon of chili powder, one teaspoon of garlic powder, half a teaspoon of ground cumin, half a teaspoon of paprika, one-quarter teaspoon of salt, and one-quarter teaspoon of black pepper.
-
Sprinkle the spice mixture evenly over both sides of the chicken breasts.
-
Use your hands to gently rub the spices into the chicken, ensuring that all surfaces are coated with the seasoning.
-
Preheat your grill or grill pan to medium-high heat, making sure it is hot before cooking the chicken.
-
Place the seasoned chicken breasts onto the hot grill or grill pan.
-
Cook the chicken for about six to seven minutes on one side, or until grill marks appear and the chicken releases easily from the grill.
-
Flip the chicken breasts over and cook for an additional six to seven minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
-
While the chicken is grilling, prepare the avocado salsa. Start by cutting the avocado in half, removing the pit, and scooping out the flesh.
-
Dice the avocado into small, bite-sized pieces and place it in a medium-sized mixing bowl.
-
Halve the cherry tomatoes and add them to the bowl with the avocado.
-
Finely chop the red onion and add it to the bowl with the avocado and tomatoes.
-
Chop the fresh cilantro and add it to the mixture in the bowl.
-
Squeeze one tablespoon of lime juice over the avocado mixture and gently toss the ingredients together.
-
Once the chicken is cooked, remove it from the grill and allow it to rest for a few minutes.
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Slice the grilled chicken breasts against the grain into thin strips.
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Serve the sliced chicken topped with the freshly made avocado salsa.
Note
- Make sure the chicken breasts are patted dry before adding olive oil to help the spices adhere better.
- To prevent the chicken from sticking to the grill, ensure the grill is properly preheated and lightly oiled.
- For a spicier kick, consider adding a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
- For a more tangy salsa, add extra lime juice or a small splash of apple cider vinegar.
- Resting the chicken before slicing helps keep the juices in and ensures a more tender result.
