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This grilled chicken breast with avocado salsa is one of my go-to dinners all summer long. The chicken soaks up a quick citrus garlic marinade, then gets grilled until juicy and topped with a fresh, chunky avocado salsa. It’s simple, it’s healthy, and it always disappears fast at cookouts.
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 to your chicken, you won’t have chicken any other way.
This one comes up on repeat at our house all summer. My kids love it sliced over rice, and I love that I can throw it together after a long day and still feel good about what’s on the table. It’s one of those recipes that looks like it took more effort than it did, which is exactly the kind of dinner I’m always chasing.
Recipe Overview
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.
- Chicken breast: Boneless, skinless breasts work best here. Try to use pieces that are close in size so they cook evenly.
- Lime: Both the juice and zest go into the marinade. Fresh lime is what gives this dish its bright, citrusy base.
- Garlic and cumin: These two form the savory backbone of the marinade, with smoked paprika adding a little warmth.
- Avocado: The star of the salsa. Use ripe but firm avocados so they hold their shape when diced.
- Tomato, red onion, and jalapeño: These round out the salsa with freshness, crunch, and a little heat. Leave the jalapeño out if you want it milder.
- Cilantro and lime: Used in both the marinade and the salsa, tying the whole dish together.
How to Make Grilled Chicken Breast with Avocado Salsa
Make the marinade. Combine the garlic, olive oil, cilantro, lime juice and zest, cumin, smoked paprika, salt, and pepper in a large bowl.
Marinate the chicken. Add the chicken to the marinade and turn to coat. Cover and refrigerate for up to an hour. If you’re short on time, even 10 to 15 minutes will still add flavor.
Make the salsa. While the chicken marinates, dice the avocado, tomato, red onion, and jalapeño. Toss with cilantro, lime juice, salt, and pepper. Cover and chill until ready to serve.
Grill the chicken. Heat a grill pan or outdoor grill to medium-high. Cook the chicken for 6 to 8 minutes per side, until fully cooked through.
Rest and serve. Let the chicken rest for 5 minutes before slicing. Top with the avocado salsa and serve.
Common Questions
About 6 to 8 minutes per side for average-sized breasts. Thicker or bone-in pieces need 8 to 10 minutes per side.
165°F. Use a meat thermometer and check the thickest part to be sure.
It’s overcooked. Grill over medium-high heat, pull it at 165°F, and let it rest a few minutes before slicing.
Diced mango, peach, or strawberry all work well as a sweeter swap.
Yes. Marinate the chicken up to a day ahead. Make the salsa closer to serving since avocado browns over time.
Recipe Tips
- Let the chicken rest before slicing. This keeps the juices in instead of letting them run out onto the cutting board.
- Marinating for the full hour gives the best flavor, but even a short marinade helps if you’re in a hurry.
- Use a meat thermometer if you have one. Chicken is done at 165°F, and this is the easiest way to avoid overcooking it.
- Pick avocados that are ripe but still a little firm. They’ll dice cleanly instead of turning mushy in the salsa.
- Make the salsa ahead of time and keep it in the fridge. It actually tastes even better after the flavors sit for a bit.
Variations
- Swap the protein: This marinade works well on chicken thighs, shrimp, or even a firm white fish.
- No grill? No problem: Cook the chicken in a skillet on the stovetop instead, about the same time per side.
- Change up the salsa: Swap the avocado for diced mango or peach for a sweeter, fruitier salsa.
- Turn it into a bowl: Slice the chicken over rice or quinoa, add the salsa, and serve with a side of greens for a complete meal.
- Add cheese: A sprinkle of cotija or feta over the top adds a salty finish.
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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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
- Chicken breasts of similar thickness cook more evenly. Pound thicker pieces down a bit if needed.
- Marinate up to a day ahead for deeper flavor, or just 10-15 minutes if you’re short on time.
- Avocado salsa is best made fresh, but it holds for a few hours covered in the fridge.
- Leftover chicken keeps well in the fridge for up to 3 days. Great sliced over salads or grain bowls.
- No grill? Cook it in a skillet on the stovetop instead, same timing per side.
- Internal temp should hit 165°F for fully cooked chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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