When I first moved back to Nashville in 2004, I lived with my friend Jen for a while. She and I have been friends for a million years… and she was nice enough to share her condo with me for a while.
Jen and I spent so much time cooking, and one of our favorite recipes is the one I’m sharing today. What’s funny is that it came in the mail, attached to an invitation to join Weight Watchers! We didn’t join WW, but we sure made this chicken quite often.
The chicken takes on a zesty, citrusy flavor due to the time spent marinating, the cool avocado-corn salsa is the pretty, perfect topping for the dish… and in the end, I guarantee your people will love this dish.
Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake
This is hands-down one of my favorite recipes on my blog. It's fresh, summery, and always a crowd pleaser. The secret is in the citrus and the cilantro... and it's in both the salsa and the chicken marinade. If you like things spicy, a little jalapeño in that corn salsa might be nice too.
Ingredients
For the Chicken
- 4 6 oz. chicken breasts, boneless
- 2 Tbsp. fresh lime juice, more as desired
- 2-3 Tbsp. cilantro, chopped
- ¼ tsp. salt
- ⅛ tsp. black pepper
For the Salsa
- 1½ cup sweet corn (fresh, frozen, or canned)
- 1½ Tbsp. fresh lime juice
- 1 8 oz. avocado, diced
- 2 Tbsp. cilantro, chopped
- 2 Tbsp. red onion, optional
- ¼ tsp. salt
- ⅛ tsp. black pepper
Instructions
To Marinate the Chicken
- Combine 2 Tbsp lime juice, 2 Tbsp. cilantro, ¼ tsp. salt, 1/8 tsp. pepper in a larger ziptop bag; add chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate for at least 20 minutes, longer if desired.
To Make the Salsa
- Combine corn with avocado, red onion, and the remaining 1 ½ Tbsp. lime juice, 2 Tbsp. cilantro, ¼ tsp. salt, and 1/8 tsp. pepper in a bowl.
To Prepare the Chicken
- Grill the Chicken on the grill, turning occasionally, until cooked through, 10-12 minutes. Top with the salsa to garnish and serve.