Grilled Chicken with Avocado Salsa
Grilled Chicken with Avocado Salsa is a light and fresh grilled chicken recipe you will love!
Servings: 6 servings
Ingredients
- 1 1/2 lbs. chicken breasts, trimmed and cut into pieces *I usually get about 6 pieces of chicken out of 1 1/2 lbs. - you may get more or less depending on how big you cut them
- 1 packet chicken taco seasoning *see notes for alternatives
- 1 tbsp canola oil or olive oil
- 1 1/2 cups grated/shredded pepper jack cheese - added after it has grilled and cooked fully *Colby Jack, cheddar or a Mexican Blend cheese works great too
Avocado Salsa
- 2 avocados, diced
- 3 Roma tomatoes, seeds removed and fleshy center removed and diced
- 1 medium red onion (white onion is great too), diced
- 1 large jalapeno, seeds removed, diced small
- 1/4 cup cilantro, chopped
- 1 lime *more limes if you want fresh squeezed lime juice squeezed on your chicken for serving
- sprinkle of kosher salt to taste (optional)
Instructions
The Grilled Chicken
- Cut your chicken into large pieces. I usually get about 6 pieces out of 1 1/2 lbs. of chicken. Make sure the chicken is even in thickness so it will cook evenly. Pound it our fillet it if needed so it will cook evenly.
- Rub the canola oil or olive oil all over the chicken. Place the chicken in a zip top bag. Pour the chicken taco seasoning packet into the zip top bag with the chicken and seal the bag. Toss the chicken in the bag, making sure the chicken gets evenly covered. **You can also just rub the seasoning on the chicken if you don't have a zip top bag.
- Heat your grill on medium heat. Place the chicken on the grill and grill for about 10 minutes on one side. Flip the chicken and let it grill for another 10 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. (You only need to check the thickest piece of chicken in the very center, if it is done, the rest is done.)**See blog post above for other ways to cook the chicken.
- Sprinkle the grated/shredded cheese on top of each piece of chicken and let it melt. Take the chicken off of the grill.
Avocado Salsa (make it while the chicken is on the grill)
- Chop/dice your Roma tomatoes, red (or white) onions, cilantro, jalapeno, and avocado. Try and remove as much of the fleshy center and seeds from the Roma tomatoes. Mix it all together and squeeze half of your lime juice on the salsa. Mix it well. Lightly sprinkle the salsa with kosher salt and mix it well (if desired). Add more fresh squeezed lime juice to taste.
Serving
- Top your grilled chicken with the avocado salsa. You can squeeze fresh lime juice on top if desired.Eat and enjoy!
Notes
See blog post above for smoking, baking and cooking the chicken on the stove top.
If you want to make a chicken marinade for the chicken instead of using the taco seasoning, you can use my Mexican Chicken Marinade.
You can use my Homemade Taco Seasoning in place of the packet seasoning.