This cilantro-lime grilled chicken recipe is the perfect fresh and easy summer meal!
This zesty, fresh, colorful recipe practically screams summer!
Creamy avocado combines with the classic combination of cilantro and lime for a summery, spicy, Southwestern palate-pleaser. And grilling the chicken gives it that distinctive barbecue flavor while keeping the heat out of the kitchen. Ripe tomatoes and cilantro from your own garden will make it even better! Be sure to use pasture-raised chicken if you can get it, for a more sustainable as well as tasty meal.
Serve with Spanish rice or quinoa, or by itself for a low-carb meal.
Easy, flavorful, and fresh, this will be a recipe you’ll want to make over and over – especially during the summer months!
Here’s how to make it:
Cilantro-Lime Grilled Chicken with Avocado Salsa
- 4 (6 oz) chicken boneless skinless chicken breast halves
- 1 Tbsp lime zest
- 1/3 cup fresh lime juice
- 1/4 cup olive oil, plus more for brushing grill
- 1 1/2 tsp honey
- 1/3 cup chopped cilantro, plus more for serving
- 3 cloves garlic, minced
- Salt and freshly ground black pepper
- 1 1/2 medium avocados (ripe but semi-firm), diced
- 2 medium Roma tomatoes, chopped
- 1/2 cup chopped red onion, rinsed under cool water to remove the harsh bite
- 1 clove garlic, minced
- 1 Tbsp fresh lime juice
Place chicken on a cutting board, cover with a sheet of plastic wrap and pound thicker parts of chicken to an even thickness. Transfer chicken to a gallon size resealable plastic bag.
In a small mixing bowl whisk together lime zest, lime juice, olive oil, honey, cilantro, 3 cloves minced garlic and season with 1 tsp salt and 1/2 tsp pepper. Pour marinade mixture over chicken in bag.
Seal bag while pressing air out, then rub marinade over chicken. Allow to rest in refrigerator 2 – 4 hours (rotating bag to opposite side and moving chicken around halfway through if possible to ensure it’s evenly marinating).
Preheat a grill over medium-high heat (to about 425 – 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 – 165 degrees on an instant-read thermometer, about 4 minutes per side. Remove and let rest 5 minutes.
Meanwhile, in a medium mixing bowl toss together avocado, tomato, onion, garlic and lime and season with salt and pepper to taste. Spoon a generous amount over chicken and sprinkle with chopped cilantro. Serve warm.