Ingredients for the marinade:
5 large chicken breasts, and cut them all in half
Lime zest from one lime (I don't have a zester, so I used my potato peeler to peel the skin and roughly chop up)
Lime juice from two limes
about 1/4 c of olive oil
1 -2 tsp honey
handful of cilantro, roughly chopped
1 tsp minced garlic
salt and pepper to taste
Ingredients for the chunky avocado salsa:
1 large, ripe avocado - diced
1 medium sized red tomato - diced
about 1/3 of a red onion - diced
1 tsp garlic
Lime juice from one lime
To get started with the marinade, go ahead and mix all of the marinade ingredients (except chicken) in a large ziplock bag and shake it up. Add in the chicken and allow to marinate at least three hours, I left mine in there for more like six hours by the time we got home and started grilling.
When you're ready to start grilling, go ahead and fire up your grill to a nice medium heat. I like to spray the grill grates with some Pam Grilling spray, which is really good at helping to prevent the meat from sticking to the grates.
While the grill is heating up, this is a great time to work on the chunky avocado salsa! I recommend starting with the onions, tomatoes, garlic and lime juice first, and save the avocados for last so they don't brown too much. The lime juice helps with that, but still! Literally just mix everything into a bowl and set aside.
Once the chicken is grilled and done, plate this up together with the chunky salsa on the side of the chicken. I served this up with some steamed rice, cucumber spears and homemade Mexican corn (recipe here). We also had some corn tortillas and I made tacos with mine and I loved it. It literally didn't need anything else, this was perfection!
© Cruzin' Thru | 2016