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Fiesta Lime Chicken with Avocado Salsa Recipe

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★★★★★

4.5 from 68 reviews

This Fiesta Lime Chicken recipe features tender, flavorful chicken breasts marinated in a zesty lime and spice rub, grilled or cooked stovetop to perfection. It is served with a vibrant avocado salsa full of fresh vegetables, cilantro, and lime, offering a refreshing and spicy complement. This easy-to-make dish is perfect for a healthy weeknight dinner or entertaining guests with bold Mexican-inspired flavors.

Ingredients

Scale

Chicken and Marinade

  • 1 pound chicken breasts (pounded to an even thickness)
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice (about 1 lime)
  • Lime zest from 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4–1/2 teaspoon chipotle chili powder (optional for more heat)
  • 1/4 teaspoon pepper

Avocado Salsa

  • 2 medium avocados, ripe but firm (chopped)
  • 1 cup cherry tomatoes, quartered (or 2 Roma tomatoes, seeded and chopped)
  • Fresh corn from 1 ear sweet corn
  • 1/3 cup finely chopped red onion
  • 1/2 red bell pepper, chopped
  • 1 jalapeno pepper, diced, seeds separated
  • 2 tablespoons finely chopped cilantro
  • 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
  • 2 tablespoons lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper (or more to taste)

Instructions

  1. Prepare the Chicken Rub: In a small bowl, whisk together the chili powder, brown sugar, salt, ground cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder (if using), pepper, olive oil, lime juice, and lime zest to create the marinade. Rub this mixture evenly all over the chicken breasts. For best flavor, let the chicken sit at room temperature for 30 minutes or refrigerate up to 8 hours, then bring to room temperature before cooking.
  2. Prepare the Avocado Salsa: In a large bowl, combine cherry tomatoes, fresh corn kernels, red onion, red bell pepper, jalapeno (without seeds if less heat desired), cilantro, minced garlic, lime juice, ground cumin, salt, and pepper. Cover with plastic wrap and refrigerate for 30 minutes to 24 hours. Just before serving, gently fold in the chopped avocados and adjust seasoning as needed. Add jalapeno seeds for extra heat if desired.
  3. Cook the Chicken on Stovetop: If refrigerated, allow the chicken to come to room temperature for 15-30 minutes. Heat a greased grill pan or skillet over medium-high heat. Once hot, add the chicken breasts and cook undisturbed for 3-5 minutes until nicely browned or blackened on one side. Flip the chicken, cover the pan, reduce heat to medium, and cook for an additional 5-7 minutes, or until cooked through (internal temperature of 165°F). Remove from heat and let rest for 5 minutes before slicing.
  4. Alternatively, Grill the Chicken: If refrigerated, let the chicken sit at room temperature for 15-30 minutes. Preheat the grill to medium heat (375-450°F) and grease the grates. Grill the chicken undisturbed for 5-7 minutes per side, or until fully cooked (internal temperature 165°F). Remove from grill and let rest for 5 minutes before slicing.

Notes

  • For even cooking, pound the chicken breasts to an even thickness before marinating.
  • Adjust the amount of chipotle chili powder and jalapeno seeds in the salsa for desired heat level.
  • Allowing the chicken to rest after cooking helps retain juices and ensures tender meat.
  • Avocado salsa can be made ahead but fold in the avocado just before serving to prevent browning.
  • This recipe works well with bone-in or boneless chicken thighs if preferred; adjust cooking time accordingly.

Keywords: Fiesta Lime Chicken, grilled chicken, avocado salsa, Mexican chicken recipe, healthy chicken dinner, lime chicken, spicy chicken, easy chicken recipe

Find it online: https://dailysimplerecipe.com/fiesta-lime-chicken-with-avocado-salsa-recipe/