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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.


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
  • tsp. black pepper

For the Salsa

  • cup sweet corn (fresh, frozen, or canned)
  • Tbsp. fresh lime juice
  • 1 8 oz. avocado, diced
  • 2 Tbsp. cilantro, chopped
  • 2 Tbsp. red onion, optional
  • ¼ tsp. salt
  • tsp. black pepper


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.