Grilled Cilantro Lime Chicken with Avocado Salsa

Grilled Cilantro Lime Chicken with Avocado Salsa


Grilled Cilantro Lime Chicken with Avocado Salsa



  • 4 6 oz. chicken breast halves boneless and skinless
  • 1 TBSP lime zest
  • cup fresh lime juice
  • 1/4 cup coconut oil plus more for brushing grill
  • TSP honey
  • cup chopped cilantro plus more for serving
  • 3 cloves garlic minced
  • salt and freshly ground black pepper


  • medium avocados diced ripe but semi-firm
  • 2 medium roma tomatoes chopped
  • ½ cup chopped red onion rinsed under cool water to remove harsh bite
  • 1 clove garlic minced
  • 1 TBSP fresh lime juice



  1. Place chicken on a cutting board, cover with a sheet of plastic wrap, and pound thicker parts of chicken to an even thickness. Transfer chicken to a gallon sized reusable plastic bag. In a small mixing bowl, whisk together lime zest, lime juice, coconut oil, honey, cilantro, 3 cloves minced garlic, and season with 1 TSP salt and ½ TSP pepper. Pour marinade mixture over chicken in bag. Seal bag while pressing air out, then rub marinade over chicken. Allow to rest in refrigerator 2-4 hours (rotating bag to opposite side and moving chicken halfway through if possible to ensure even marinating). Preheat a grill over medium-high heat (425-450 degrees). Brush grill grates lightly with oil, then grill chicken until center registers 160-165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes. Meanwhile, in a medium mixing bowl, toss together avocado, tomato, onion, garlic, and lime, and season with salt and pepper to taste. Spoon a generous amount over chicken and sprinkle with chopped cilantro. Serve warm.

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