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My grilled chicken breast recipe, topped with a simple and delicious avocado salsa, will be everyone’s go-to meal for quite some time. This low-carb chicken dish is perfect for summer grilling and cookouts.
You may also like my sheet pan grilled chicken breast with veggies.
Recipe Overview
Salsas pair so well with chicken and it is one of my favorite ways to dress grilled chicken. Once you add this delicious avocado salsa with your chicken, you won’t have chicken any other way.
The chicken breasts are marinated in a citrusy garlic marinade and then grilled to perfection. This grilled chicken is perfect for cookouts or family get-togethers. The perfect meal to add to your dinner table that everyone will love.
Recipe Highlight
- Simple and easy: It can’t get any easier to make this grilled chicken. All you need to do is marinate the chicken, grill it, and then serve it with the avocado salsa.
- Delicious: tender and juicy chicken with each bite, this chicken is full of flavor. You will love it.
Ingredients needed
Below is just a list of ingredients you will need to make this recipe. Full measurements are listed further down below in the recipe card.
How to make it
- First, make the marinade and marinate the chicken: To a large bowl, add all the marinade ingredients and mix well to combine. Add in the chicken and mix to get the pieces coated on all sides. Cover and allow it to marinate in the fridge for up to 1 hour.
- Next, make the avocado salsa: Meanwhile, chop all the veggies for the salsa into small cubes. Then add them to a medium bowl and toss well to combine. Cover and keep it in the fridge until ready to serve.
- Grill the chicken breast: Heat a large grill pan or an outdoor grill over medium-high heat. Cook the chicken for 6-8 minutes per side, or until fully cooked through.
- Finally, serve with salsa: Once it’s done, allow the chicken to sit for 5 minutes before slicing it. Serve the chicken with the avocado salsa.
Frequently asked questions
It depends on the thickness of the chicken breast. If the chicken breast is large and thick with bone, it will need 8-10 minutes on each side over medium heat. Average to thin size chicken breast requires no more than 6-8 minutes per side.
If using an outdoor grill, the temperature should be around 350 degrees Fahrenheit to get tender and juicy chicken. You may use a thermometer to check when the chicken reaches an internal temperature of 165 F to check when your chicken is done cooking.
If your grilled chicken is dry, it means you cooked the chicken too much. To avoid this from happening, try not to use high heat and allow the chicken to cook slowly for 6-8 minutes per side. The chicken is perfectly ready and juicy when it reaches an internal temperature of 165F.
You can use something like peach or strawberry.
What to serve it with
- Mexican Street Corn Salad
- Greek Chickpea Salad
- Quinoa Tabbouleh Salad
- Cripsy Parmesan Roasted Potatoes
- Healthy Mashed Potatoes
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Tips from my kitchen
- Use lean chicken breast. You may use chicken tenders or boneless chicken thighs.
- Don’t like avocados? Use strawberry or peach, they taste just as great with chicken.
- For a less spicy salsa, you may skip the jalapeno.
- If the avocado is large, use only one. Otherwise, you may use 2 small-sized avocados.
- Use fresh garlic and cilantro for the best flavors.
- Marinating the chicken is important for juicy and flavorful chicken. but if pressed for time you can marinate for 10-15 minutes.
Grilled Chicken Breast with Avocado Salsa
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts , or 4 chicken breasts
Marinade:
- 2-3 garlic cloves, minced
- 2 tablespoons olive oil, avocado
- ¼ cup cilantro, finely chopped
- 1 lime, juice, and zest
- 1/2 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Kosher salt and black pepper, to taste
Avocado Salsa
- 2 small ripe but firm avocados, or 1 large, diced
- 1 large tomato, chopped
- 1 small red onion, diced
- 1 jalapeno, seeded and chopped
- 1/4 cup cilantro, finely chopped
- 1 lime, juiced
- Kosher salt and black pepper, to taste
Instructions
- To a large bowl, add all the marinade ingredients and mix well to combine. (2-3 garlic cloves, 2 tablespoons olive oil, ¼ cup cilantro, 1 lime, 1/2 teaspoon ground cumin, ½ teaspoon smoked paprika, and Kosher salt and black pepper)
- Add in the 1 1/2 pounds boneless skinless chicken breasts and mix to get the pieces coated on all sides. Cover and allow it to marinate into the fridge for up to 1 hour.
- Meanwhile, chop all the veggies for the salsa into small cubes. (2 small ripe but firm avocados, 1 large tomato, 1 small red onion, 1 jalapeno, 1/4 cup cilantro, 1 lime, and Kosher salt and black pepper). Then add them to a medium bowl and toss well to combine. Cover and keep it in the fridge until ready to serve.
- Heat a large grill pan or an outdoor grill over medium-high heat. Cook the chicken for 6-8 minutes per side, or until fully cooked through.
- Once it’s done, allow the chicken to sit for 5 minutes before slicing it. Serve the chicken with the avocado salsa.
Notes
- Use lean chicken breast. You may use chicken tenders or boneless chicken thighs.
- Don’t like avocados? Use many or peach, they taste just as great with chicken.
- For a less spicy salsa, you may skip the jalapeno.
- If the avocado is large, use only one. Otherwise, you may use 2 small-sized avocados.
- Use fresh garlic and cilantro for the best flavors.
- marinating the chicken is important for juicy and flavorful chicken. but if pressed for time you can marinate for 10-15 minutes.
- Any other oil in place of the olive oil will work. Try avocado oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing
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