Grilled Lime Chicken With Avocado Salsa Food

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 LIME CHICKEN

Steps:

• Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.

GRILLED LIME CHICKEN WITH AVOCADO SALSA

Steps:

• In a large glass baking dish, place chicken in a single layer. Mix lime juice, oil and salt and pour over chicken, turning several times to coat.
• In a medium-sized serving bowl, combine avocados, tomato, onion and cilantro. Mix thoroughly and set aside.
• Place chicken breasts on grill and cook about 3-4 minutes per side until they start to brown and are no longer pink in the middle. Remove from heat and top with avocado salsa.

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.

COOKING LIGHT CILANTRO-LIME CHICKEN WITH AVOCADO SALSA

Steps:

• To prepare chicken, combine first 4 ingredients in a large bowl.
• Toss and let stand 3 minutes.
• Remove chicken from marinade; discard marinade.
• Sprinkle chicken evenly with 1/4 teaspoon salt.
• Heat a grill pan over medium-high heat.
• Coat pan with cooking spray.
• Add chicken to pan; cook 6 minutes on each side or until done.
• To prpare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl.
• Add avocado; stir gently to combine.
• Serve salsa over chicken.

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.