Cilantro-Lime Grilled Chicken with Avocado Salsa

Why You’ll Love This Recipe

• Big, bright flavors: zesty lime, fresh cilantro, and a creamy avocado salsa.
• Juicy every time thanks to a quick marinade and even-thickness chicken.
• Balanced, satisfying meal served over hearty brown rice.
• Weeknight-friendly with make-ahead options and flexible cooking methods.

Grocery List

• Produce: Cilantro, limes, garlic, jalapeño (optional), avocados, Roma tomatoes, red onion
• Dairy: None
• Pantry: Boneless skinless chicken breasts (about 1.5 lb), long-grain brown rice, extra-virgin olive oil, honey, ground cumin, kosher salt, black pepper

Full Ingredients

Cilantro-Lime Grilled Chicken

• 4 boneless, skinless chicken breasts (about 6 oz each), pounded to 3/4 inch thickness
• 1/3 cup fresh lime juice (from about 3 limes)
• 2 tsp lime zest
• 1/2 cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tsp ground cumin
• 3/4 tsp kosher salt (for marinade) + 1/4 tsp for finishing
• 1/2 tsp freshly ground black pepper
• 1 small jalapeño, finely minced (optional, for heat)

Avocado Salsa

• 2 medium ripe avocados, diced 1/2 inch
• 2 medium Roma tomatoes, seeded and diced
• 1/3 cup finely diced red onion
• 3 tbsp fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper
• 1 small jalapeño, finely minced (optional)

Brown Rice

• 1 cup long-grain brown rice, rinsed
• 2 cups water
• 1/2 tsp kosher salt
• 1 tsp olive oil (optional)

For Serving

• Lime wedges
• Extra cilantro leaves

Step-by-Step Instructions

Step 1: Start the brown rice

Rinse 1 cup long-grain brown rice under cool water until it runs clear. Combine the rice with 2 cups water, 1/2 teaspoon kosher salt, and 1 teaspoon olive oil (optional) in a medium saucepan. Bring to a boil, then reduce to low, cover, and simmer for 40–45 minutes until tender and the water is absorbed. Remove from heat and let steam, covered, for 10 minutes; then fluff with a fork.

Step 2: Even out the chicken

Place the chicken breasts between two sheets of parchment or in a zip-top bag and gently pound to an even 3/4 inch thickness. This helps them cook evenly and stay juicy. Pat dry with paper towels.

Step 3: Make and apply the marinade

In a bowl, whisk together 1/3 cup lime juice, 2 teaspoons lime zest, 1/2 cup chopped cilantro, 3 minced garlic cloves, 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon cumin, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and optional minced jalapeño. Transfer 2 tablespoons of this marinade to a small bowl and set aside for basting. Add the chicken to the remaining marinade, turn to coat, and refrigerate for at least 30 minutes and up to 4 hours. Do not use the marinade that touched raw chicken for basting.

Step 4: Preheat the grill

Preheat a gas or charcoal grill to medium-high heat (425–450°F). Clean the grates and oil them lightly to prevent sticking. For an indoor option, heat a grill pan over medium-high for 5 minutes and lightly oil the surface.

Step 5: Mix the avocado salsa

In a medium bowl, gently toss the diced avocados, tomatoes, red onion, 3 tablespoons chopped cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and optional jalapeño. Taste and adjust salt or lime as needed. Keep covered and chilled until serving.

Step 6: Grill the chicken

Remove the chicken from the marinade, letting excess drip off; discard the used marinade. Grill the chicken for 6–8 minutes per side, brushing once or twice with the reserved clean marinade, until nicely charred and the thickest part reads 165°F on an instant-read thermometer. Transfer to a plate, tent loosely with foil, and rest for 5 minutes.

Step 7: Plate and serve

Divide the fluffed brown rice among four plates or shallow bowls. Slice the rested chicken and place on top. Spoon generous scoops of avocado salsa over the chicken. Garnish with extra cilantro and lime wedges. Serve immediately.

Pro Tips

• Pound the chicken to an even thickness so it cooks uniformly and stays juicy.
• Reserve a portion of the marinade before adding the raw chicken. Only the reserved, untouched marinade is safe for basting.
• Use an instant-read thermometer and pull the chicken at 165°F; overcooking dries it out quickly.
• For mild onion flavor, soak the diced red onion in cold water for 5 minutes, then drain before adding to the salsa.
• Choose just-ripe avocados (slight give when gently pressed); overly soft fruit will mash rather than dice.

Variations

• Swap the grain: serve over cilantro-lime quinoa, farro, or cauliflower rice for a lower-carb option.
• Use chicken thighs: boneless, skinless thighs grill beautifully; cook 5–6 minutes per side to 175°F.
• Turn up the heat: add 1–2 teaspoons chipotle in adobo to the marinade and extra jalapeño to the salsa.

Storage & Make-Ahead

Marinate the chicken up to 4 hours ahead. Cooked chicken keeps 3–4 days refrigerated in an airtight container and reheats well. Brown rice can be cooked up to 4 days ahead or frozen for 1 month; reheat with a splash of water. The avocado salsa is best fresh but can be held up to 24 hours: press plastic wrap directly onto the surface and keep chilled. Never reuse marinade that contacted raw chicken.

Nutrition (per serving)

Approx. 560 calories; 43 g protein; 45 g carbohydrates; 21 g fat; 7 g fiber; ~800 mg sodium. Values are estimates and will vary with specific ingredients.