Fiesta Lime Chicken How To (Printable Version)
Zesty chicken with lime, chili, avocado salsa, and fresh toppings for a vibrant, crowd-pleasing main dish.
# What You'll Need:
→ For the Chicken
01 -
1 pound boneless, skinless chicken breasts, pounded to even thickness
02 -
2 tablespoons olive oil
03 -
2 tablespoons lime juice (from about 1 lime)
04 -
1 teaspoon chili powder
05 -
1 teaspoon brown sugar
06 -
3/4 teaspoon kosher salt
07 -
1/2 teaspoon ground cumin
08 -
1/2 teaspoon smoked paprika
09 -
1/2 teaspoon onion powder
10 -
1/2 teaspoon garlic powder
11 -
1/4 to 1/2 teaspoon chipotle chili powder, optional for extra heat
12 -
1/4 teaspoon black pepper
→ For the Salsa
13 -
2 medium ripe but firm avocados, chopped
14 -
1 cup cherry tomatoes, quartered or 2 Roma tomatoes, seeded and chopped
15 -
1/3 cup finely chopped red onion
16 -
1/2 red bell pepper, chopped
17 -
1 jalapeno pepper, seeds separated and diced
18 -
2 tablespoons finely chopped fresh cilantro
19 -
1 garlic clove, minced or 1/4 teaspoon garlic powder
20 -
2 tablespoons lime juice
21 -
1/4 teaspoon ground cumin
22 -
1/4 teaspoon kosher salt
23 -
1/8 teaspoon black pepper, or more to taste
→ For Serving
24 -
Zest of 1 lime
25 -
Kernels from 1 ear sweet corn, fresh
# Step-by-Step Guide:
01 -
In a mixing bowl, whisk together olive oil, lime juice, chili powder, brown sugar, salt, cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder if using, and black pepper. Place chicken breasts in a resealable bag or shallow dish, add marinade, and turn to coat. Cover and refrigerate for at least 30 minutes.
02 -
In a medium bowl, combine chopped avocados, cherry tomatoes or Roma tomatoes, red onion, red bell pepper, diced jalapeno, cilantro, minced garlic or garlic powder, lime juice, cumin, salt, and pepper. Gently toss to combine and set aside.
03 -
Preheat grill or grill pan to medium-high heat. Lightly oil the grill grates. Remove chicken from the marinade and grill for 5 to 7 minutes per side, until fully cooked and juices run clear. Rest for 5 minutes before slicing.
04 -
Shave kernels from fresh corn cob. Add to a bowl with lime zest and toss lightly. Optionally, grill corn briefly until lightly charred for richer flavor.
05 -
Slice the grilled chicken and plate with avocado salsa and lime-zested corn. Garnish with extra cilantro and lime wedges if desired. Serve immediately.
# Helpful Suggestions:
01 -
For optimal flavor, marinate the chicken overnight. Use firm avocados to prevent the salsa from becoming mushy.