Grilled Chili-Lime Chicken with Strawberry Avocado Salsa

This chicken recipe, Grilled Chili-Lime Chicken with Strawberry Avocado Salsa, leans on lime juice, olive oil and honey. It makes 4 servings and takes about 274 minutes.

• Yield 4 servings
• Ready in 274 minutes
• Prep 260 minutes
• Cook 14 minutes

Ingredients

Chili-Lime Marinade

• 2 tablespoons lime juice , from 1-2 limes
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 large garlic clove , minced
• 1 teaspoon chili powder
• ½ teaspoon salt
• 4 boneless skinless chicken breasts

Strawberry Avocado Salsa

• 6-8 ounces strawberries , hulled and diced
• ½ avocado , pitted, peeled and diced
• 2 green onions , chopped
• 1-2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice , about 1 lime
• ¼ teaspoon chili powder
• ¼ teaspoon ground cumin
• Salt and pepper , to taste

Instructions

1. For the marinade, whisk together the lime juice, olive oil, honey, garlic, chili powder and salt. Place the chicken in a gallon-size ziploc bag or shallow dish and pour in the marinade. Turn the chicken to coat in the mixture. Refrigerate for 4-8 hours, turning once or twice.
2. Preheat a grill to medium heat and cook the chicken 6-7 minutes per side, more or less depending on the thickness of the chicken (until an instant-read thermometer registers 165 degrees F at the thickest part of the chicken). Remove the chicken from the grill and tent with foil for 5 minutes or so while whipping up the salsa.
3. For the salsa, toss all the ingredients together in a bowl; don't forget the salt and pepper. Serve with the warm grilled chicken.

Give it a minute off the heat, then serve it while it is still hot.