Chipotle Grilled Chicken with Avocado Salsa
Smoky, spicy, and irresistibly fresh, this Chipotle Grilled Chicken with Avocado Salsa is the ultimate summer meal that’s bursting with bold flavors. Juicy, marinated chicken breasts are infused with the heat of chipotle peppers in adobo sauce, a touch of lime, and aromatic spices like cumin and smoked paprika, then char-grilled to perfection. Topped with a zesty avocado salsa made with creamy avocados, vibrant Roma tomatoes, crisp red onion, and a hint of jalapeño, each bite delivers a harmonious balance of smoky heat and refreshing brightness. Ready in just 35 minutes, this protein-packed dish is perfect for backyard barbecues or quick weeknight dinners. Serve it alongside rice, warm tortillas, or a light salad for an unforgettable meal that’s as easy to make as it is delicious. Keywords: chipotle grilled chicken, avocado salsa recipe, summer grilling, easy chicken dinner.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 pieces ripe avocados, diced
- 2 pieces Roma tomatoes, diced
- 0.5 cup red onion, finely chopped
- 0.25 cup fresh cilantro, chopped
- 1 piece jalapeño pepper, seeded and minced
- 2 tablespoons lime juice
- 0.5 teaspoon salt (for salsa)
Instructions
In a blender or food processor, combine chipotle peppers, olive oil, minced garlic, lime juice, ground cumin, smoked paprika, 1 teaspoon of salt, and black pepper. Blend until smooth to create a marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade, allowing any excess marinade to drip off. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest for 5 minutes.
While the chicken is grilling, prepare the avocado salsa. In a medium mixing bowl, combine diced avocados, Roma tomatoes, red onion, cilantro, minced jalapeño, lime juice, and 0.5 teaspoon of salt. Gently toss everything together to combine.
Serve the grilled chicken topped with a generous spoonful of avocado salsa. Optionally, pair with rice, tortillas, or a side salad.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 3.3 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1038 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
