This vibrant grilled chicken with avocado salsa brings together zesty cilantro-lime flavors, tender juicy chicken, and a refreshing mix of creamy avocado and fresh vegetables. It’s a quick, wholesome, low-carb meal perfect for busy weeknights or light summer dinners.
Why You’ll Love This Recipe
This dish delivers a satisfying balance of smoky, citrusy grilled chicken and cool, bright avocado salsa. It’s naturally low-carb, keto-friendly, and packed with protein and healthy fats. The marinade comes together in minutes, and the salsa adds freshness that elevates the entire plate. Whether you’re meal prepping or cooking for the family, this recipe is easy, flavorful, and consistently delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken
1 1/2 pounds boneless skinless chicken breasts (about 4 breasts)
2 garlic cloves, finely minced
3 tablespoons olive oil
1/4 cup cilantro, chopped
Juice of 1 lime
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
For the Avocado Salsa
2 avocados, diced
2 small tomatoes (or 1 large), chopped
1/4 cup red onion, chopped
1 jalapeño, deseeded and chopped (optional)
1/4 cup cilantro, finely chopped
Juice of 1 lime
Salt and fresh cracked black pepper, to taste
Directions
In a large bowl, whisk together all marinade ingredients: garlic, olive oil, cilantro, lime juice, cumin, paprika, salt, and black pepper.
Pound the chicken breasts to an even thickness or slice them horizontally for more even cooking. Add the chicken to the marinade and coat thoroughly. Marinate for at least 30 minutes or up to 12 hours in the refrigerator.
Preheat a grill or heavy-duty skillet over medium-high heat. Grill the chicken for 5–6 minutes per side, or until fully cooked and slightly charred.
While the chicken cooks, combine the avocados, tomatoes, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper in a bowl to prepare the salsa. Refrigerate until ready to serve.
Top the hot grilled chicken with a generous spoonful of avocado salsa and serve immediately.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Marinating time: 30 minutes to 12 hours
Cook time: 10–12 minutes
Total active time: About 20 minutes (plus marinating period)
Variations
Substitute chicken thighs for extra juiciness.
Add diced cucumber or bell pepper to the salsa for added crunch.
Replace lime with lemon for a slightly brighter acidity.
Add a pinch of chili powder or cayenne to the marinade for heat.
Serve over lettuce, cauliflower rice, or grilled vegetables for a fuller meal.
Storage/Reheating
Store grilled chicken separately from the avocado salsa.
Chicken: Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave at short intervals.
Avocado Salsa: Best enjoyed fresh. If stored, cover tightly with plastic wrap pressed directly onto the surface to reduce browning and refrigerate for up to 24 hours.
FAQs
How long should I marinate the chicken?
Marinate for at least 30 minutes, but up to 12 hours for deeper flavor.
Can I bake the chicken instead of grilling it?
Yes, bake at 400°F (200°C) for 20–25 minutes or until fully cooked.
Can I use chicken thighs?
Yes, thighs work well and stay extra juicy.
How do I keep the avocado from browning?
Make sure to add lime juice and store the salsa tightly covered with plastic wrap touching the surface.
Can I prepare the salsa ahead of time?
Prepare it no more than 2 hours ahead for best freshness.
Is this recipe suitable for keto?
Yes, it’s naturally low-carb and keto-friendly.
Can I freeze the chicken?
The marinated or cooked chicken freezes well; the avocado salsa does not.
How can I tell if the chicken is done?
Use a thermometer—chicken should reach 165°F at the thickest point.
What can I serve with this dish?
It pairs well with salads, grilled vegetables, or cauliflower rice.
Can I make it spicier?
Add extra jalapeño, crushed red pepper, or cayenne to the marinade or salsa.
Conclusion
This grilled chicken with avocado salsa is a refreshing, nutritious, and flavorful meal that comes together quickly and satisfies every time. With its citrusy marinade and creamy, vibrant salsa, it’s an easy dish you’ll return to again and again for weeknight dinners or healthy meal prep.
Grilled Chicken with Avocado Salsa is a zesty, low-carb meal featuring citrus-marinated grilled chicken topped with a fresh and creamy avocado salsa. It’s quick, nutritious, and packed with flavor—perfect for weeknights or summer dinners.
In a large bowl, whisk together garlic, olive oil, cilantro, lime juice, cumin, paprika, salt, and pepper to make the marinade.
Pound or slice the chicken for even thickness. Add to marinade and coat well. Marinate for at least 30 minutes or up to 12 hours in the fridge.
Preheat grill or skillet over medium-high heat. Grill chicken for 5–6 minutes per side until cooked through and slightly charred.
While chicken cooks, prepare salsa: Combine avocados, tomatoes, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper in a bowl. Mix gently and chill until serving.
Top grilled chicken with a generous spoonful of avocado salsa and serve immediately.
Notes
Use chicken thighs instead of breasts for extra juiciness.
For a spicier version, add cayenne or extra jalapeño.
Best served fresh—store salsa separately to maintain freshness.
Try serving over cauliflower rice, salad greens, or grilled veggies.
Can be baked at 400°F for 20–25 minutes instead of grilled.
