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
1/2 teaspoon salt
4 boneless, skinless chicken breasts (see note)
STRAWBERRY AVOCADO SALSA:
6-8 ounces strawberries, hulled and diced
1/2 avocado, pitted, peeled and diced
2 green onions, chopped
1-2 tablespoons chopped fresh cilantro
1 tablespoon lime juice (about 1 lime)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
Salt and pepper, to taste
INSTRUCTIONS
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.
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.
For the salsa, toss all the ingredients together in a bowl; don't forget the salt and pepper. Serve with the warm grilled chicken.
NOTES
Chicken: many times, if the boneless, skinless chicken breasts I have on hand are really thick, I cut them in half (like a hamburger bun) to create two thinner chicken cutlets. This helps the chicken get more punch from the marinade as well help stretch your budget/chicken. For this recipe, I've used four average-sized boneless skinless chicken breasts without cutting them and I've also used two large chicken breasts, cut them in half like I described above, for four chicken pieces. Make sense?
Marinade: this recipe doesn't make a ton of marinade but it's enough to get a light coating over the chicken (turning it once or twice during marinading time helps). Definitely double the marinade ingredients if using more chicken.
Salsa: the salsa does best made right before serving.
Recipe from Mel's Kitchen Cafe
