Grilled Chicken Avocado Salsa

Grilled Chicken with Avocado Salsa is a light, flavorful, and wholesome meal that brings together perfectly marinated chicken breasts and a zesty, refreshing topping of creamy avocado salsa. It’s bursting with color, texture, and fresh flavor the kind of dish that feels both satisfying and healthy.

Ideal for weeknight dinners, summer grilling, or meal prep, this recipe combines the smoky char of grilled chicken with the cool tang of lime and cilantro in the salsa. It’s naturally gluten-free, packed with protein, and ready in under 30 minutes!

Why You’ll Love This Grilled Chicken Avocado Salsa

Grilled Chicken with Avocado Salsa combines everything you love about fresh, easy cooking tender grilled chicken infused with citrus and herbs, topped with a creamy, zesty avocado salsa that adds brightness and texture. It’s healthy, satisfying, and packed with flavor from simple, wholesome ingredients.

Whether you’re grilling outdoors or making it on the stovetop, this recipe is versatile, quick to prepare, and guaranteed to become a staple for weeknight dinners or sunny weekend meals.

Ingredients

Chicken

• 1½ pounds boneless, skinless chicken breasts (about 4 breasts)

For the Marinade

• 2 garlic cloves, finely minced
• 3 tablespoons olive oil
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper

Avocado Salsa

• 2 avocados, diced
• 2 small (or 1 large) tomato, chopped
• ¼ cup red onion, finely chopped
• 1 jalapeño, de-seeded and chopped (optional)
• ¼ cup fresh cilantro, finely chopped
• Juice of 1 lime
• Fresh cracked pepper and salt, to taste

Step-by-Step Method

Step 1: Marinate the chicken

In a medium bowl, combine the minced garlic, olive oil, chopped cilantro, lime juice, cumin, paprika, salt, and black pepper. Whisk to combine.

Add the chicken breasts to a large resealable bag or shallow dish. Pour the marinade over the chicken, turning each piece to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

Step 2: Prepare the grill

Preheat your grill (outdoor or indoor grill pan) to medium-high heat. Lightly oil the grates to prevent sticking.

Step 3: Grill the chicken

Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill and cook for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C).

Transfer to a plate and let the chicken rest for 5 minutes before slicing. This keeps it juicy and flavorful.

Step 4: Make the avocado salsa

While the chicken cooks, prepare the salsa. In a medium bowl, combine the diced avocados, chopped tomato, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper. Toss gently to combine without mashing the avocado.

Taste and adjust seasonings a little extra lime or salt can really make the flavors pop.

Step 5: Serve

Slice the grilled chicken and top each portion with a generous spoonful of avocado salsa. Serve immediately with extra lime wedges on the side.

This dish pairs perfectly with rice, quinoa, grilled vegetables, or a fresh salad.

Expert Tips for Success

• Pound the chicken evenly: If the chicken breasts are thick, pound them to an even thickness for uniform cooking.

• Don’t skip resting time: Resting the chicken helps the juices redistribute, keeping it tender and moist.

• Make salsa fresh: Prepare the avocado salsa just before serving to prevent browning. The lime juice helps, but it’s best enjoyed right away.

• Add a kick: If you like spice, include the jalapeño seeds or add a dash of chili flakes.

• No grill? You can cook the chicken on a stovetop grill pan, cast-iron skillet, or even bake it at 400°F (200°C) for 20–25 minutes.

Tasty Variations to Try

• Mango avocado salsa: Substitute half the avocado with diced mango for a sweeter, tropical touch.

• Mediterranean twist: Swap cilantro for parsley and add diced cucumber and olives.

• Spicy lime version: Mix chili powder or cayenne into the marinade for an extra burst of heat.

• Avocado corn salsa: Add fresh grilled corn kernels for texture and flavor.

• Chicken tacos: Slice the grilled chicken and tuck it into warm tortillas topped with avocado salsa and a squeeze of lime.

Serving Ideas

• Healthy dinner: Serve with quinoa or brown rice for a protein-packed, gluten-free meal.

• Summer BBQ: Add it to your grill rotation as a refreshing main course that pairs well with grilled corn or watermelon salad.

• Taco night upgrade: Use the grilled chicken and avocado salsa as a flavorful taco filling.

• Meal prep: Store grilled chicken and salsa separately for easy lunches throughout the week.

• Brunch plate: Slice the chicken and serve over eggs or sautéed greens for a savory breakfast.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are slightly juicier and just as flavorful. Adjust the grilling time as needed since thighs may take an extra minute or two per side.

How do I store leftovers?

Store leftover chicken and salsa separately. Refrigerate the chicken for up to 4 days. The salsa is best eaten fresh but can be stored in an airtight container for up to 24 hours.

Can I bake the chicken instead of grilling?

Absolutely. Bake marinated chicken breasts in a preheated oven at 400°F (200°C) for 20–25 minutes, until fully cooked through.

How do I keep the avocado from browning?

The lime juice in the recipe helps slow browning, but covering the salsa tightly with plastic wrap (pressed directly on the surface) works best.

What sides go best with this dish?

Pair it with cilantro-lime rice, roasted vegetables, taco-style corn salad, or even light couscous for a complete meal.

Grilled Chicken with Avocado Salsa

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• Author: Emma Hart
• Total Time: 60
• Yield: 4 servings 1x

Print Recipe

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Description

Juicy marinated grilled chicken topped with zesty, creamy avocado salsa. Fresh citrus and herbs make this light, flavorful, and naturally gluten-free dish perfect for quick dinners or summer grilling.

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Ingredients

Scale 1x2x3x

Chicken
1½ lbs boneless, skinless chicken breasts (about 4 pieces)

Marinade
2 garlic cloves, minced

3 tbsp olive oil

¼ cup fresh cilantro, chopped

Juice of 1 lime

½ tsp ground cumin

½ tsp paprika

½ tsp salt

¼ tsp black pepper

Avocado Salsa
2 avocados, diced

2 small (or 1 large) tomatoes, chopped

¼ cup red onion, finely chopped

1 jalapeño, seeded and chopped (optional)

¼ cup fresh cilantro, finely chopped

Juice of 1 lime

Salt and cracked black pepper, to taste

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Instructions

1. Whisk garlic, olive oil, cilantro, lime juice, cumin, paprika, salt, and pepper to make marinade. Coat chicken evenly and marinate 30 min to 2 hours in refrigerator.
2. Preheat outdoor grill or grill pan to medium-high; lightly oil grates.
3. Grill chicken 5–6 minutes per side until internal temp reaches 165°F (74°C). Let rest 5 minutes before slicing.
4. Mix avocados, tomatoes, onion, jalapeño, cilantro, lime juice, salt, and pepper gently in a bowl to make salsa.
5. Slice chicken and top with avocado salsa. Serve warm with lime wedges and favorite sides.

Notes

Pound chicken evenly for quick, even cooking.

Rest chicken before slicing to retain juices.

Make salsa fresh to avoid avocado browning.

For more heat, keep jalapeño seeds or add chili flakes.

Alternatively, pan-sear chicken or bake at 400°F for 20–25 minutes.

• Prep Time: 15
• Cook Time: 15
• Category: Main Dish
• Method: Grilling
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 chicken breast with salsa
• Calories: 395
• Sugar: 3g
• Sodium: 410mg
• Fat: 26g
• Saturated Fat: 4g
• Unsaturated Fat: 20g
• Carbohydrates: 7g
• Fiber: 4g
• Protein: 34g
• Cholesterol: 95mg

Keywords: grilled chicken avocado salsa, healthy grilled chicken recipe, summer dinner, cilantro lime chicken, low carb chicken meal