Grilled Chicken With Avocado Salsa Recipes

GRILLED CHICKEN WITH AVOCADO SALSA

Steps:

• Stir together the olive oil, lime juice, cumin, paprika, salt and pepper in a large bowl. Add in the chicken and toss to coat.
• Heat the grill to medium-high heat. Once heated, place the chicken on the grill and cook for about 15-20 minutes total, flipping halfway through.
• Stir together the avocado salsa ingredients. Serve the chicken topped with the salsa and an extra sprinkle of cilantro. Enjoy!

GRILLED CHICKEN WITH AVOCADO SALSA

Steps:

• In a large bowl, whisk all the ingredients for the marinade and set aside.
• Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours.
• Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.

GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
• Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
• Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
• Slice chicken and top with salsa.

GRILLED CHICKEN BREAST WITH AVOCADO CORN SALSA

Steps:

• Cut the kernels off the cob and mix together with all the remaining ingredients. Keep covered and refrigerated.
• The recipe for salsa should not be made a day in advance, as the avocado will turn brown.
• Preheat grill or broiler.
• Season chicken with olive oil, salt and pepper. Brush with lemon juice. Grill 10 to 15 minutes total on a hot grill, turning 3 times. Serve with Avocado Corn Salsa.

GRILLED CHICKEN WITH TOMATO-AVOCADO SALSA

Steps:

• The first 6 ingredients are for the salsa. The next four ingredients are for the marinade.
• For the salsa:
• In a small bowl, combine the tomatoes, red onion, pepper and cilantro.
• Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning.
• Add the avocado and remaining lime juice to the bowl and toss to combine.
• (This can be made in advance and stored in the refrigerator for up to 1 day.)
• For the chicken:.
• In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.
• Transfer the marinade to a shallow bowl or a plastic bag.
• Add the chicken and coat well with the marinade.
• Refrigerate for 1 hour or up to 8 hours.
• Preheat the grill to medium-high.
• Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper.
• Grill the chicken on both sides until it is cooked through, about 6 minutes per side.
• Serve the chicken with tomato-avocado salsa.

CHIPOTLE GRILLED CHICKEN WITH AVOCADO SALSA

Steps:

• In a food processor, puree the chipotles, garlic, oil, and salt. Wipe the chickens with paper towels. Thoroughly coat the pieces on all sides with a layer of the chipotle paste.
• Place in a nonreative baking dish or in resealable bags and refrigerate for 2 hours, or as long as overnight.
• Heat the grill to medium. With the lid open, grill the chicken on both sides until well marked but not burned- about 7 minutes per side. Turn the heat to low, close the lid, and cook the chicken, skin side up, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees. (Alternatively, bake at 350 degrees for approximately 30 to 40 minutes.).
• Serve with tortillas and salsa.
• Avocado Salsa: Place the avocados in a bowl. Sprinkle with the salt an dlime juice; mix gently with the onion and cilantro (don't mash; it should look diced).
• Note: this salsa should be served within 3 hours. To help it keep its color, press a piece of plastic wrap on the surface of the avocado and refrigerate until needed.

GRILLED CHICKEN WITH AVOCADO SALSA

Steps:

• In a small bowl, combine onion, lime juice, jalapenos, oil and cumin. Pour 1/2 cup into a plastic zipper bag; add chicken. Seal bag and turn to coat; refrigerate 2 hours.
• Set aside 1/3 cup of the remaining marinade.
• Place the remaining marinade in a large bowl; add the avocados, tomatoes, cucumber, green onions, cilantro, honey, salt and pepper. Cover and refrigerate until ready to serve.
• In a small saucepan, combine jelly and 1/3 cup marinade. Bring to a boil; cook and stir until slightly thickened, about 2 minutes.
• Coat grill rack with nonstick spray before starting the grill. Drain and discard marinade from chicken. Grill, uncovered, over medium heat 4-6 minutes each side, until juices run clear, brushing occasionally with jelly mixture. Serve with the salsa.