Grilled Chicken Breast with Strawberry Avocado Salsa
Grilled Chicken Breast with Strawberry Avocado Salsa: Grill juicy chicken and top with bright strawberry avocado salsa for a fresh dinner.
Ingredients
- 2 pounds boneless skinless chicken breasts ( or thighs, trimmed of excess fat)
- 1 tablespoon lime zest (from about 2 limes)
- 1/4 cup fresh lime juice (from the same 2 limes)
- 2 tablespoons extra virgin olive oil (plus additional for oiling the grill)
- 2 cloves garlic (minced (about 2 teaspoons))
- 1 1/2 teaspoons honey (omit to make the recipe Whole30 or Paleo)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh cilantro (chopped leaves and tender stems)
- 1/2 small red onion (diced (about 1/4 cup))
- 1 cup strawberries (diced (roughly 2/3 dry pint of whole strawberries))
- 1 medium jalapeno (cored seeded and finely chopped)
- 2 tablespoons fresh cilantro (chopped)
- 2 tablespoons freshly squeezed lime juice (about 1 small/medium lime)
- 1/2 teaspoon honey (omit to make the recipe Whole30 or Paleo)
- 1/4 teaspoon kosher salt (up to 1/2 teaspoon, adjust amount to taste)
- 1 medium avocado (diced)
Instructions
Step 1: Pound
Place the trimmed chicken breasts on a clean cutting board spaced apart and cover with a large square of plastic wrap. Using a flat mallet, gently pound each breast to an even thickness so they cook uniformly; you want an even, slightly flattened silhouette without tearing the meat. Transfer the pounded pieces into a large zip-top bag or shallow tray for the next step, leaving any small scraps of excess fat trimmed neatly to the side. This creates a consistent canvas for the marinade to cling to and ensures predictable grilling.
Step 2: Whisk
In a small bowl or measuring cup combine lime zest, fresh lime juice, extra virgin olive oil, minced garlic, honey, kosher salt, ground black pepper, and chopped cilantro. Whisk briskly until the dressing emulsifies into a glossy, slightly viscous marinade that carries flecks of green cilantro and bright lime zest. The mixture should look cohesive—tiny suspended oil droplets, a sheen from the honey, and a fresh citrus brightness—ready to flavor every inch of chicken.
Step 3: Marinate
Pour the prepared marinade into the bag with the pounded chicken, seal, and "squish" the bag to coat each breast thoroughly. Lay the bag flat in the refrigerator for at least 1 hour or up to a day, turning the bag once or twice if you remember. As it marinates the chicken’s surface will take on a faint gloss and pale green flecks of cilantro; the meat firms slightly and absorbs the citrus-sweet aromatics, promising a tender, well-seasoned finish.
Step 4: Preheat
When you’re ready to cook, remove the chicken from the fridge and let it sit at room temperature for about 10 minutes while you preheat your grill or grill pan to medium-high (roughly 425–450°F). Pat the chicken lightly if there is excess marinade pooling—leave enough to keep the surface glossy but not dripping. Lightly oil the grill grates or pan to prevent sticking so the exterior caramelizes cleanly when it hits the heat.
Step 5: Soak the Onion
While the grill is coming to temp, place the diced red onion in a small bowl and cover with very hot tap water for a few minutes to soften the bite while preserving crunch and color; drain and set aside. This small soaking step smooths the onion’s edge and readies it to join the strawberries and jalapeño in the salsa without overpowering the fresh flavors.
Step 6: Add the Salsa Ingredients
In a mixing bowl add the drained red onion, diced strawberries, finely chopped jalapeño, freshly chopped cilantro, freshly squeezed lime juice, a touch of honey, and 1/4 teaspoon kosher salt. The strawberries should be bright and juicy, the jalapeño finely minced so it punctuates without dominating, and the cilantro distributed in delicate green flecks across the mixture.
Step 7: Stir Gently
Use a wide spoon to fold the ingredients together with gentle strokes so the strawberries keep their shape and the juices form a light dressing. Aim for a salsa that looks vibrant and slightly glossy—the berries release tiny beads of juice that mingle with the lime and honey, coating the onion and jalapeño but not turning into a purée.
Step 8: Fold in Avocado and Taste
Carefully fold in the diced avocado at the end so creamy cubes remain intact, providing a soft counterpoint to the bright, juicy strawberries. Taste and adjust salt (or a touch more honey if the jalapeño is fierce); the final salsa should be a balance of sweet, tangy, cooling avocado creaminess, and gentle heat.
Step 9: Grill the Chicken
Lightly oil the grill and sear the marinated chicken breasts until deeply caramelized with clear grill marks and an internal temperature of 160–165°F, about 8–12 minutes total, flipping once or twice as needed. The exterior should be golden-brown and slightly charred in places while the interior remains juicy; remove the chicken to a resting plate and tent for 5 minutes so juices redistribute.
Step 10: Serve
Transfer each rested chicken breast to a shallow serving plate, spoon generous mounds of the strawberry avocado salsa atop each piece, and add a small portion of mixed greens lightly dressed alongside for brightness. Scatter a few stray pieces of salsa artfully around the plate to invite tasting, and serve immediately for the best contrast between warm, smoky chicken and cool, vibrant salsa.
Notes
- Marinate the chicken at least 1 hour for best flavor.
- Add avocado to the salsa just before serving to prevent browning.
- Use an instant-read thermometer to avoid overcooking the chicken.
- Soak red onion briefly in hot water to tame sharpness.
- Omit honey to make the recipe Whole30 or Paleo compliant.