Wednesday, March 23, 2016

grilled chili-lime chicken with strawberry avocado salsa... 25 minutes (plus marinating)

the goods:

3 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 garlic clove, minced
1 and 1/4 teaspoons chili powder
1/2 teaspoon salt
4 boneless, skinless chicken breasts, pounded to an even thickness
8 large strawberries, washed, hulled, and diced
1/2 avocado, peeled, pitted, and diced
1 tablespoon finely chopped fresh cilantro

In a large resealable bag, combine 2 tablespoons lime juice, oil, honey, garlic, 1 teaspoon chili powder, and salt. Add chicken breasts, seal, and shake to coat. Marinate in the fridge for 4 hours or overnight.
Make the salsa: in a small bowl, toss together the strawberries, avocado, cilantro, remaining lime juice, and chili powder. Season with salt and pepper.
Heat grill to medium-high heat. Clean and oil hot grates. Remove chicken from marinade and discard bag with excess juices. Grill the chicken for 12 minutes, turning once until cooked through. Transfer to a plate and let stand 5 minutes before topping with salsa and serving.

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