Go Back
As the summer sun shines and the days grow longer, nothing quite captures the essence of the season like a delicious outdoor meal. One standout dish that embodies the freshness and vibrancy of summer is Zesty Grilled Chicken paired with Avocado Corn Salsa. This delightful combination brings together succulent grilled chicken, marinated to perfection, with a zesty salsa bursting with the flavors of ripe avocados, sweet corn, and bright herbs. It’s the ideal dish for backyard barbecues, picnics, or simply a healthy weeknight dinner that feels special.

Grilled Chicken with Avocado Corn Salsa

Embrace the freshness of summer with this Zesty Grilled Chicken and Avocado Corn Salsa! This vibrant dish features succulent marinated chicken grilled to perfection, paired with a refreshing salsa made from creamy avocados, sweet corn, and bright herbs. Perfect for backyard barbecues or a healthy weeknight meal, it's packed with flavor and nutrients. Enjoy the delicious balance of protein, healthy fats, and seasonal ingredients while making lasting memories with loved ones!
Print Recipe Pin Recipe

Ingredients
  

For the Chicken:

4 boneless, skinless chicken breasts

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lime juice

2 cloves garlic, finely minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

For the Avocado Corn Salsa:

2 ripe avocados, diced into 1-inch pieces

1 cup fresh corn kernels (or 1 cup canned corn, rinsed and drained)

1 medium red onion, finely diced

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

2 tablespoons freshly squeezed lime juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Optional: 1 diced jalapeño for an extra kick

Instructions
 

Marinate the Chicken: In a medium mixing bowl, whisk together the olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and black pepper until well combined. Immerse the chicken breasts in the marinade, ensuring they are thoroughly coated in the mixture. Cover the bowl with plastic wrap or a lid and refrigerate for a minimum of 30 minutes, allowing the flavors to develop (up to 2 hours for optimum taste).

    Prepare the Salsa: In a large bowl, combine the diced avocados, corn, red onion, halved cherry tomatoes, and chopped cilantro. Drizzle the freshly squeezed lime juice over the mixture and season with salt and pepper. For those who enjoy a spicier dish, fold in the diced jalapeño. Gently toss all ingredients together until evenly mixed, taking care not to mash the avocados. Set aside to allow the flavors to meld.

      Preheat the Grill: Preheat your grill to medium-high heat, aiming for a temperature between 375°F and 400°F. Lightly oil the grill grates with a paper towel dipped in oil or a non-stick grilling spray to prevent the chicken from sticking.

        Grill the Chicken: Remove the chicken from the marinade and discard the leftover marinade. Place the chicken breasts on the preheated grill. Cook for approximately 6-7 minutes on each side, or until the internal temperature of the chicken reaches 165°F and nicely charred grill marks form.

          Rest the Chicken: After grilling, transfer the chicken to a clean plate. Cover loosely with aluminum foil and let it rest for 5 minutes. This allows the juices to redistribute within the chicken, keeping it moist and flavorful.

            Serve: Slice the grilled chicken breasts diagonally into strips and serve topped generously with the vibrant avocado corn salsa. Pair with your favorite accompaniments, such as fluffy rice, protein-packed quinoa, or a crisp garden salad.

              Prep Time, Total Time, Servings: 15 min | 1 hour 15 min | Serves 4

                - Presentation Tips: Serve the chicken on a large platter garnished with lime wedges and fresh cilantro sprigs for a pop of color. This dish is visually stunning and perfect for summer gatherings!