Recipe Background
When your chicken has clucked out and is tasting the same, it is time to start ruling the roost again. Garlic-Chili Grilled Chicken is packed with so much flavor, you won't believe what you've been missing! The sensationally seasoned grilled chicken, alongside the sweet and savory avocado and cherry salsa, will be the perk in your chicken step that you've been looking for. This Garlic-Chili Grilled Chicken is a rare breed that will help you rule the barnyard (a.k.a. your kitchen) again, with its new take on delicious flavors. Your roost may never be the same!
When your chicken has clucked out and is tasting the same, it is time to start ruling the roost again. Garlic-Chili Grilled Chicken is packed with so much flavor, you won't believe what you've been missing! The sensationally seasoned grilled chicken, alongside the sweet and savory avocado and cherry salsa, will be the perk in your chicken step that you've been looking for. This Garlic-Chili Grilled Chicken is a rare breed that will help you rule the barnyard (a.k.a. your kitchen) again, with its new take on delicious flavors. Your roost may never be the same!
Ingredients
For the chicken:
- 1 clove garlic chopped
- 1 teaspoon chili powder
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- kosher salt to taste
- black pepper to taste
- 4 (6-8 ounce) chicken breast halves boneless and skinless
- lime wedges to taste, for serving
For the salsa:
- 2 cups sweet cherries pitted and chopped
- 1 small shallot chopped
- 1/2 jalapeño seeded and chopped
- 1/4 cup fresh cilantro chopped
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons lime juice
- salt to taste
- black pepper to taste
- 1 avocado chopped
Directions
- In a large resealable plastic bag, add the garlic, the chili powder, 3 tablespoons of the olive oil, the lime zest, 2 tablespoons of the lime juice, the salt, the black pepper, and the chicken breast, seal the plastic bag, and turn to coat.
- Transfer the chicken to the refrigerator to marinate for at least 30 minutes and up to 2 hours.
- Preheat the grill to medium-high heat.
- Pat the chicken dry with paper towels.
- Sprinkle the salt and the black pepper over both sides of the chicken breasts.
- Grill the chicken breasts over direct heat, then cover and cook until they reach an internal temperature of 165 degrees F, about 6-8 minutes per side.
- Let the chicken breasts stand for 5 minutes.
- In a large bowl, add the sweet cherries, the shallot, the jalapeño, the cilantro, the remaining olive oil, the remaining lime juice, the salt, and the black pepper. Stir to combine and let it stand, about 15 minutes.
- Add the avocado to the cherry mixture and fold to combine. Set the salsa aside.
- Serve the chicken topped with the salsa and the lime wedges.
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