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.