Grilled Chili Lime Chicken With Strawberry Avocado Salsa Pcos Recipes

GRILLED CHICKEN AND STRAWBERRY SALSA

Steps:

• Brush chicken breasts with olive oil and sprinkle with salt and pepper. Set them aside and allow them to come to room temperature. Meanwhile, preheat your grill and brush the grates clean.
• Grill the chicken over direct medium heat (350º to 450ºF) about 8-12 minutes or when the internal temperature in the thickest part of the breast is 165ºF, turning once or twice. Keep the lid closed as much as possible.
• While the chicken is cooking prepare the strawberry salsa. Simply prep all of the ingredients and gently stir them together in a bowl. This recipe has medium heat, so if you like mild salsa, omit the jalapeño. If you like hot salsa, chop in some of the seeds, but be careful! (I always wear gloves when cutting hot peppers.)
• Once the chicken has finished grilling, top it with your fresh strawberry salsa and serve immediately.

GRILLED CHICKEN BREASTS WITH FRESH STRAWBERRY SALSA

Steps:

• Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours.
• While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa and a dollop of sour cream.

CILANTRO-LIME GRILLED CHICKEN WITH STRAWBERRY SALSA

Steps:

• Combine cilantro, club soda, olive oil, honey, lime zest, lime juice, salt, and pepper in a blender. Process marinade until smooth, about 30 seconds.
• Place each chicken breast between plastic wrap and gently pound using a meat mallet to about 1/2-inch thickness. Place in a large bowl and pour marinade over chicken. Let sit for about 20 minutes.
• Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
• Toss tomatoes, strawberries, cilantro, green onions, jalapeno pepper, lime juice, salt, and pepper together in a bowl. Cover and refrigerate until chicken is ready to serve.
• Grill chicken on the preheated grill until no longer pink inside and juices run clear, 3 to 5 minutes per side. Spoon salsa over grilled chicken.

GRILLED CHICKEN WITH STRAWBERRY SALSA

Steps:

• In a bowl, mix the strawberry salsa ingredients together.
• Combine the salt, pepper, cumin, chili powder, onion powder, and garlic powder in a small dish. Drizzle the olive oil over the chicken breasts and rub the seasoning over the chicken, coating entirely.
• 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.
• Serve the grilled chicken topped with strawberry salsa.

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 CHILI-LIME CHICKEN

Steps:

• Combine all ingredients except chicken in a large zipper bag. Squish to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.
• Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn't recommend baking it. If you absolutely can't grill it, you might get away with searing it in a skillet.
• Leftovers can be sliced and frozen to be used later in other recipes. (See above).

GRILLED CHILI-LIME CHICKEN WITH STRAWBERRY-AVOCADO SALSA

Steps:

• For chicken marinade: In a medium bowl, whisk together the lime juice, oil, honey, garlic, chili powder, and sea salt. Pour into a ziplock bag; add chicken. Shake the bag to coat. Chill 4 hours in refrigerator, turning occasionally.
• Grill chicken on medium-high heat for 12 minutes (or until chicken is done).
• For salsa: Toss all ingredients in a small bowl. Serve with grilled chicken.

CHILI LIME CHICKEN WITH AVOCADO FETA SALSA

Steps:

• In a large bowl, combine all of the ingredients and lightly toss until well combined. If time allows, refrigerate the salsa for at least one hour before serving. Doing this will allow all of the vibrant flavors in this salsa to really come together.
• Pre-heat your barbecue or on the stove top, heat a grill pan over medium-high heat.
• In a large bowl, combine the lime juice, olive oil, garlic, and cilantro, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Whisk to thoroughly mix.
• Toss the chicken breasts in the marinade until evenly coated. (If time allows, let the chicken marinate in the sauce for a few hours)
• Place the chicken breasts on the pre-heated grill, pour over any marinade that is left in the bowl. Grill the chicken until it is cooked all the way through or if you are using a thermometer, until it has an internal temperature of 165°F. Top with Avocado-Feta Salsa, and enjoy!