Lime Chicken Party
Juicy grilled chicken breasts marinated in lime, avocado, cilantro, and chili powder, perfect for weeknight dinners or backyard get-togethers.
Ingredients
For the Marinade
- 1/4 cup lime juice (about 2 limes) Fresh is best for brightness; bottled will work in a pinch.
- 1 ripe avocado, mashed A ripe, soft avocado blends smoothly; for a lighter version, substitute plain Greek yogurt.
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder Swap for smoked paprika for a milder, smoky flavor.
- to taste salt and pepper
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- olive oil for grilling Brush grates or chicken to prevent sticking.
Instructions
Preparation
- In a medium bowl, mash the avocado until mostly smooth. Stir in the lime juice, chopped cilantro, chili powder, and a pinch each of salt and pepper. Taste and adjust seasoning.
- Place the chicken breasts in a shallow dish or resealable bag. Pour the avocado-lime mixture over the chicken, turning to coat each piece. Marinate in the fridge for at least 30 minutes and up to 4 hours.
Grilling
- Preheat the grill to medium-high (about 400°F). Brush the grates with olive oil or brush each breast lightly with oil to prevent sticking.
- Remove excess marinade (to avoid flare-ups). Place the chicken on the hot grill and cook for 6–7 minutes per side, flipping once. Use an instant-read thermometer — the chicken is done at 165°F (74°C).
Serving
- Transfer chicken to a plate and let rest for 5 minutes so juices redistribute. Garnish with more cilantro and serve hot.
Notes
For a creamy accompaniment, serve with a dollop of extra mashed avocado or a chilled corn salsa. Store leftover cooked chicken in an airtight container for up to 3–4 days. Wrap tightly or freeze in a sealed container for up to 2 months. Thaw in the refrigerator before reheating.