Summer Grilled Chicken With Avocado Salsa Recipes

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.

SUMMER GRILLED CHICKEN WITH AVOCADO SALSA RECIPE

Steps:

• Mix olive oil blend with thyme, basil, lemon juice, white wine and soy sauce in a bowl. Pour marinade over chicken cutlets and refrigerate for 1-2 hours. Place chicken cutlets directly on grill or use grilling pan. Whisk lime juice, olive oil, sugar and salt in a bowl until blended. Add avocados, tomatoes, corn, red onion and cilantro. Pour salsa over chicken and serve on rice. NOTE: Salsa can be chilled or served at room temperature.

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.

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.

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.