Grilled Chicken with Avocado Salsa

Grilled Chicken with Avocado Salsa is a fresh, flavorful dish that’s perfect for warm-weather meals or anytime I want something light yet satisfying. The smoky, juicy grilled chicken pairs beautifully with the creamy, zesty avocado salsa, creating a balanced plate full of bold flavors and vibrant textures. It’s healthy, quick to make, and bursting with freshness.

Why You’ll Love This Recipe

I love this recipe because it’s simple, healthy, and incredibly flavorful. The grilled chicken is juicy and well-seasoned, while the avocado salsa adds a refreshing contrast that makes the dish feel bright and satisfying. It’s gluten-free, low-carb, and ideal for meal prep or outdoor gatherings. Plus, it’s ready in under 30 minutes, which makes it one of my favorite go-to meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the grilled chicken:

• Boneless, skinless chicken breasts or thighs
• Olive oil
• Lime juice
• Garlic, minced
• Cumin
• Paprika
• Salt
• Black pepper

For the avocado salsa:

• Ripe avocados, diced
• Cherry tomatoes, halved
• Red onion, finely chopped
• Fresh cilantro, chopped
• Lime juice
• Salt and pepper to taste

Directions

1. I begin by combining olive oil, lime juice, garlic, cumin, paprika, salt, and pepper in a bowl to create the marinade.
2. I coat the chicken in the marinade and let it sit for at least 15 minutes (or up to 2 hours in the fridge for more flavor).
3. While the chicken is marinating, I prepare the avocado salsa by mixing diced avocados, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper in a bowl. I gently toss and set it aside.
4. I preheat the grill (or grill pan) to medium-high heat, then grill the chicken for about 5–6 minutes per side, or until fully cooked and nicely charred.
5. I let the chicken rest for a few minutes before slicing it.
6. I serve it topped with a generous spoonful of the fresh avocado salsa.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep, 15 minutes to marinate, and 10–12 minutes to grill, bringing the total time to around 35 minutes.

Variations

I sometimes add jalapeños to the salsa for extra heat or corn kernels for a little sweetness. If I’m out of lime, I use lemon juice as a substitute. I also love serving this dish over rice, cauliflower rice, or wrapped in lettuce or tortillas for tacos. For a dairy twist, I sometimes sprinkle crumbled feta or cotija cheese over the salsa.

storage/reheating

I store leftover grilled chicken in an airtight container in the fridge for up to 3 days. The avocado salsa is best eaten fresh but can be stored separately for 1 day with plastic wrap pressed directly against the surface to slow browning. To reheat the chicken, I use a skillet or microwave, warming it gently to keep it juicy.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use boneless chicken thighs—they stay juicy and flavorful on the grill and work just as well in this recipe.

How do I keep the avocado salsa from browning?

I use fresh lime juice and press plastic wrap directly onto the surface of the salsa to reduce air exposure and delay browning.

Can I make this without a grill?

Absolutely. I use a stovetop grill pan or even a cast iron skillet if I don’t have access to a grill.

What can I serve with this dish?

I usually serve it with rice, quinoa, a green salad, or grilled vegetables for a full meal. It’s also great in tacos or wraps.

Is this recipe good for meal prep?

Yes, I grill the chicken ahead of time and store it in the fridge. I make the salsa fresh before serving for the best texture and flavor.

Conclusion

Grilled Chicken with Avocado Salsa is a flavorful, fresh, and easy meal that fits into just about any diet. I love how light it feels while still being filling and packed with taste. Whether I’m grilling outdoors or cooking on a stovetop, this dish always hits the spot with its perfect blend of smoky chicken and creamy, zesty salsa.

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