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This vibrant chicken dish features a smoky chili-lime rub that brings bold flavor to tender grilled chicken breasts. It is topped with a fresh avocado salsa filled with sweet corn, juicy tomatoes, and a touch of jalapeño heat. Ready in just 15 minutes, this meal combines bright citrus notes with a satisfying texture, making it a go-to for any weeknight dinner.
I first made this when I was craving something fresh and zesty after a long day and it instantly became a favorite in my rotation because it feels like a special meal without much effort.
Ingredients
- Chicken breasts: one pound pounded to even thickness for consistent cooking
- Olive oil: two tablespoons to help the rub adhere and add healthy fat
- Lime juice: from one lime adds bright acidity that lifts the dish
- Lime zest: from one lime intensifies the citrus flavor
- Chili powder: one teaspoon delivers smoky warmth
- Brown sugar: one teaspoon balances the heat with subtle sweetness
- Salt: three quarters teaspoon seasons the meat perfectly
- Ground cumin: half teaspoon adds earthy depth
- Smoked paprika: half teaspoon enhances the smoky profile
- Onion powder: half teaspoon provides savory background notes
- Garlic powder: half teaspoon builds aromatic layers
- Chipotle chili powder: quarter to half teaspoon optional for added smoky heat
- Black pepper: quarter teaspoon adds mild spice
- Ripe avocados: two chopped for creamy texture in salsa
- Cherry tomatoes: one cup quartered or Roma tomatoes for sweetness and acidity
- Fresh corn kernels: from one ear add sweetness and crunch
- Red onion: one third cup finely chopped for bite and sharpness
- Red bell pepper: half chopped for color and sweetness
- Jalapeño: one diced with seeds optional for heat
- Chopped cilantro: two tablespoons for herbal freshness
- Garlic clove: one minced or quarter teaspoon garlic powder for salsa aroma
- Lime juice: two tablespoons fresh for salsa brightness
- Ground cumin: quarter teaspoon for subtle warmth in salsa
- Salt: quarter teaspoon seasons salsa components
- Black pepper: one eighth teaspoon adjusts seasoning to taste
Step-by-Step Instructions
- Savor the Rub Mix:
- In a bowl combine chili powder brown sugar salt cumin smoked paprika onion powder garlic powder chipotle chili powder if using and black pepper. Coat chicken breasts evenly with this mixture.
- Let the Flavors Marinate:
- Allow the coated chicken to rest at room temperature for thirty minutes or refrigerate for up to eight hours to deepen the flavor.
- Prepare the Cooking Surface:
- Heat a grill pan or skillet over medium-high heat to get a good sear on the chicken.
- Cook the Chicken Sear:
- Place chicken on the hot pan without moving for three to five minutes until well browned on one side then flip and cook the other side the same way.
- Finish Cooking Covered:
- Reduce heat to medium cover the pan and cook for another five to seven minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Rest Before Slicing:
- Remove chicken from heat and let rest for five minutes so juices redistribute for juicy results.
- Make the Salsa Base:
- In a separate bowl mix cherry tomatoes corn red onion red bell pepper jalapeño cilantro minced garlic lime juice cumin salt and black pepper.
- Chill the Salsa:
- Refrigerate this salsa base for at least thirty minutes to allow flavors to meld.
- Add Avocado Last:
- Just before serving gently fold chopped avocados into the salsa to keep their creamy texture intact.
- Serve and Enjoy:
- Spoon the avocado salsa over the sliced chicken and serve warm.
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I love how the creamy avocado complements the smoky chicken. This dish reminds me of summer evenings spent grilling with friends where everyone raved about the vibrant flavors.
Storage Tips
Store cooked chicken and salsa separately in airtight containers in the refrigerator for up to three days. Add avocado to the salsa just before serving to keep it fresh and prevent browning.
Ingredient Substitutions
Chicken thighs can replace breasts for a juicier option. Use canned corn in a pinch but fresh is preferred for texture. For more heat add jalapeño seeds or increase chipotle powder.
Serving Suggestions
Serve with warm tortillas or over a bed of rice for a filling meal. A simple green salad on the side balances the richness of the avocado.
Cultural Context
This recipe blends classic Tex-Mex flavors with fresh summer produce for a quick and satisfying dish that celebrates bold and bright tastes typical of southwestern cuisine.
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Common Recipe Questions
- → Can chicken thighs be used instead of breasts?
Yes, chicken thighs can be substituted for breasts, offering a juicier texture with the same seasoning.
- → How do I prevent avocado salsa from browning?
Use firm ripe avocados and add lime juice to slow oxidation. Serve the salsa immediately or refrigerate separately.
- → Is it necessary to refrigerate the chicken marinade?
Marinating at room temperature for 30 minutes works well, but refrigerating up to 8 hours enhances flavor.
- → Can I adjust the heat level in this dish?
Yes, add jalapeño seeds or extra chipotle powder for more heat, or omit for milder taste.
- → What side dishes pair well with this chicken and salsa?
This pairs nicely with rice, grain bowls, or fresh salads to complement the bold flavors.