Cilantro-Lime Chicken with a Mango Avocado Salsa






The best cilantro-lime chicken with a mango avocado salsa.

Prep Time 25 mins

Cook Time 10 mins

Marinate 2 hrs

Total Time 35 mins

Servings: 6

Ingredients

Chicken Marinade

  • 1 and 1/2 pounds boneless skinless chicken breasts
  • 3/4 cup + 1 tablespoon freshly squeezed orange juice, separated
  • 1/2 cup + 1 teaspoon olive oil, separated
  • 1/3 cup + 2 tablespoons freshly squeezed lime juice, separated
  • 1 and 1/2 teaspoons lime zest, separated
  • 1 tablespoon honey
  • 1 teaspoon + 1/4 teaspoon cumin, separated
  • 2 and 1/2 tablespoons soy sauce
  • 2 teaspoons minced garlic
  • 1/2 cup coarsely chopped cilantro, separated

Mango Avocado Salsa

  • 1 ripe mango
  • 1 ripe avocado
  • 1/4 cup finely diced red onion
  • 1/4 cup finely chopped red pepper
  • 1 tablespoon finely chopped jalapeno, optional
  • Fine sea salt and freshly cracked pepper
  • Optional: cilantro-lime rice or quinoa (see recipe notes)

Instructions

  1. Whisk together all of the marinade ingredients: 3/4 cup orange juice, olive oil, 1/3 cup lime juice, 1 teaspoon lime zest, honey, 1 teaspoon cumin, soy sauce, garlic, and 1/4 cup cilantro in a medium-sized bowl. Add salt and pepper to taste (I use about 1 teaspoon salt and 1/4 teaspoon pepper, but add to personal preference and reduce depending on sodium in soy sauce). Remove about 1/2 cup (put in an airtight container in the fridge for later) and pour the rest into a large sealable bag.
  2. Trim the chicken of fat and pound the breasts to even thickness or slice in half to get evenly sized breasts and place in the bag with marinade.
  3. Place in the fridge for at least 2 hours making sure to flip the bag halfway through the time it is in the fridge. I recommend marinating for 6-8 hours.
  4. Lightly oil the grill grate and then place the marinated chicken (discard marinade in bag) on the grill.
  5. Cook for 10-12 minutes turning as needed (depending on the size of your pieces) or until chicken juices run clear and internal temperature is at 165 degrees F.
  6. As you flip and cook the chicken, brush it generously with the reserved 1/2 cup marinade occasionally.

Salsa

  1. For the salsa, take the remaining 1 tablespoon orange juice, remaining 2 tablespoons lime juice, remaining lime zest, and remaining 1/4 cup cilantro and toss together.
  2. (OPTIONAL: When grilling the chicken, also grill the mango. Brush with oil and grill on one side for about 4-5 minutes at medium-high heat.)
  3. Chop the grilled mango and avocado into small bite-sized pieces. Add to the salsa along with the finely chopped red onion, red pepper, and jalapeno. Season the salsa to taste with pepper, salt, and remaining 1/4 teaspoon cumin. Toss together and add the remaining 1 teaspoon of olive oil if desired.
  4. Serve grilled chicken over a bed of cilantro lime rice or quinoa if desired and add spoonfuls of the salsa to top. Enjoy immediately!

Recipe Notes

Cilantro Lime Rice/Quinoa:

  • 1 cup quinoa or rice and 2 cups chicken stock, chicken broth, or water
  • 1 tablespoon butter
  • 1 large lime (2 tablespoons juice and 1 teaspoon zest)
  • 1/3 cup finely chopped cilantro
  • Salt and pepper, to taste

Bring 2 cups of stock to a boil over medium-high heat. Stir in the butter and rice (or quinoa) and return to a boil. Reduce the heat to low, cover, and simmer until the rice (or quinoa) is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.