This Grilled Chicken and Avocado Salsa is juicy, flavorful, and incredibly easy to make. Whether you're cooking for the family or meal prepping for the week, this recipe delivers every single time. It's about to become one of your go-to favorites!
Did You Know?
Pro Tips
Frequently Asked Questions
1. How do I grill chicken without it drying out?
Pound breasts to even thickness, brine for 30 minutes, cook over medium-high heat 5-6 minutes per side, and pull at 160 degrees internal. Rest 5 minutes before slicing.
2. What is in the avocado salsa?
Diced ripe avocado, cherry tomatoes, red onion, jalapeno, fresh cilantro, lime juice, and salt. It is a fresh, chunky salsa that brightens up the smoky grilled chicken.
3. How do I keep avocado salsa from browning?
Lime juice is the key — the acid prevents oxidation. Make the salsa right before serving, keep avocado pits in the bowl, and press plastic wrap directly onto the surface if storing.
4. What chicken cut is best for grilling?
Boneless, skinless chicken breast pounded to even thickness, or butterflied chicken thighs. Thighs are more forgiving on the grill and stay juicier.
5. What seasoning goes on the grilled chicken?
A simple rub of cumin, chili powder, garlic powder, lime zest, salt, and pepper complements the fresh avocado salsa without overpowering it.
6. Should I marinate the chicken?
Marinating in lime juice, olive oil, garlic, and cumin for 30 minutes to 2 hours adds flavor and tenderness. Do not marinate longer than 4 hours — the acid can make it mushy.
7. How ripe should the avocado be?
Ripe but still firm — the avocado should yield slightly to gentle pressure but not be mushy. Overripe avocados turn to guacamole when diced instead of holding their shape.
8. Can I make this indoors without a grill?
A cast iron grill pan or regular skillet works perfectly for searing the chicken. You get similar flavor — just without the char marks and smoky outdoor grill taste.
9. What should I serve this with?
Cilantro lime rice, black beans, warm tortillas for tacos, or over a bed of mixed greens for a lighter meal. This is a complete, vibrant summer dinner.
10. Can I prep the components ahead of time?
Grill and slice the chicken up to 2 days ahead and refrigerate. Make the avocado salsa fresh when ready to serve — it is best within 2 hours of preparation.
Watch How to Make This
Grilled Chicken and Avocado Salsa
Ingredients
Method
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In a bowl, combine the garlic powder, onion powder, smoked paprika, Italian seasoning, kosher salt, freshly ground black pepper, and olive oil to create the chicken marinade.
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Pat dry the chicken breasts with paper towels to ensure better adherence of the seasoning and promote grill marks. Coat both sides of the chicken breasts with the marinade mixture.
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Combine the sliced tomatoes, diced red onion, jalapeno pepper, diced cucumber, diced avocado, chopped cilantro, lime juice, kosher salt, and freshly ground black pepper in a large mixing bowl. Gently toss to combine. To prevent the avocado from browning, add the avocado pit to the salsa.
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Preheat the grill to medium-high heat (375 to 450 degrees F). Grease the grill grates with non-stick cooking spray. Place the marinated chicken breasts on the preheated grill and close the lid. Cook each side for approximately 6 to 7 minutes, or until the internal temperature reaches 165 degrees F.
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Let the grilled chicken rest for 5 minutes before slicing. Serve topped with the avocado salsa.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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