Grilled Chicken with Avocado Salsa

Grilled Chicken with Avocado Salsa is one of my favorite fresh and flavorful meals. The chicken is juicy and seasoned with bold spices, then topped with a cool, creamy avocado salsa that brings everything together. It’s light, satisfying, and perfect for any time I want a healthy dish that doesn’t skimp on flavor.

Why You’ll Love This Recipe

I love this recipe because it’s simple, vibrant, and packed with both protein and healthy fats. The grilled chicken gets a nice char and smoky flavor, while the avocado salsa adds richness, tang, and a bit of crunch. It’s great for lunch, dinner, or meal prep — and it feels like something I’d order at a restaurant, but it’s so easy to make at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the grilled chicken:

• Boneless, skinless chicken breasts or thighs
• Olive oil
• Garlic powder
• Paprika
• Cumin
• Chili powder
• Salt and black pepper
• Lime juice

For the avocado salsa:

• Ripe avocados, diced
• Cherry tomatoes, halved
• Red onion, finely diced
• Fresh cilantro, chopped
• Jalapeño (optional, minced)
• Lime juice
• Salt and pepper

Directions

1. Marinate the chicken:
   I mix olive oil, lime juice, garlic powder, paprika, cumin, chili powder, salt, and pepper in a bowl. I coat the chicken with this mixture and let it marinate for at least 20 minutes (or up to overnight in the fridge).
2. Grill the chicken:
   I heat a grill or grill pan over medium-high heat. I cook the chicken for about 6–8 minutes per side, depending on thickness, until fully cooked and slightly charred. I let it rest before slicing.
3. Make the salsa:
   While the chicken cooks, I combine the diced avocados, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, salt, and pepper in a bowl. I gently toss everything together just before serving.
4. Assemble and serve:
   I plate the sliced grilled chicken and generously spoon the avocado salsa over the top. Sometimes I serve it with rice, tortillas, or a fresh green salad on the side.

Servings and timing

This recipe serves 4 and takes about 30–40 minutes total (including marinating time).

Variations

Sometimes I swap the spices for a fajita-style marinade or add a little chipotle for smoky heat. I’ve also added corn or black beans to the avocado salsa for a heartier version. For a dairy boost, I top it with crumbled cotija or feta cheese.

Storage/Reheating

I store leftover grilled chicken and salsa separately in airtight containers in the fridge for up to 3 days. The salsa is best fresh but will keep for a day if tightly covered. To reheat the chicken, I use a skillet or microwave — but I always add the salsa fresh when serving.

FAQs

Can I use chicken thighs instead of breasts?

Yes — I often use boneless thighs for juicier results. They also cook quickly and hold flavor well.

Can I cook the chicken without a grill?

Absolutely. A grill pan or even a regular skillet works perfectly. I just make sure to get a nice sear on both sides.

How do I keep the avocado salsa from browning?

I use fresh lime juice and press plastic wrap directly onto the surface of the salsa if I need to store it. Still, I prefer to make it right before serving for the best flavor and texture.

Is this recipe spicy?

Only mildly — the jalapeño adds heat, but I leave it out if I want a milder dish. The salsa balances the spice nicely.

Can I make this for meal prep?

Yes — I grill extra chicken and keep the salsa ingredients prepped (but I wait to dice the avocado until right before eating). It makes a great lunch the next day.

Conclusion

Grilled Chicken with Avocado Salsa is everything I want in a fresh, easy meal — bold flavor, tender chicken, and a creamy, zesty topping that makes each bite sing. Whether I’m cooking for a crowd or just making dinner for myself, this dish always delivers something satisfying, healthy, and packed with delicious color and texture.

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