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Grilled Chicken with Avocado Mango Salsa Recipe

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4 from 3 reviews

This Grilled Chicken with Avocado Mango Salsa recipe features juicy, perfectly cooked chicken cutlets marinated in a zesty blend of balsamic vinegar, lime juice, and spices, paired with a fresh and vibrant salsa made from ripe mangoes, creamy avocado, and a hint of chili powder. Ideal for a nutritious and colorful meal, this dish is perfect for warm-weather dining or any occasion that calls for a light yet satisfying dish.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Chicken and Marinade

  • 2 pounds chicken breasts (skinless and boneless, sliced horizontally into cutlets)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lime juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil (for grilling)
  • 2 tablespoons olive oil (for sautéing, optional)

Avocado Mango Salsa

  • 4 mangoes (peeled, pitted, diced)
  • 1 tablespoon cilantro (finely chopped)
  • 2 teaspoons lime juice
  • ½ teaspoon salt
  • ¼ teaspoon chili powder
  • ⅛ teaspoon garlic powder
  • 3 avocados (halved, peeled, pitted, diced)

Instructions

  1. Prepare Chicken Cutlets: Slice the chicken breasts horizontally to create thin cutlets. This helps the chicken cook faster and more evenly.
  2. Marinate the Chicken: Place chicken cutlets into a large Ziploc bag. Add balsamic vinegar, lime juice, salt, black pepper, and garlic powder. Remove excess air from the bag, seal tightly, and let it marinate for at least 30 minutes to infuse flavors.
  3. Make the Mango Salsa Base: While the chicken marinates, combine diced mangoes, chopped cilantro, lime juice, salt, chili powder, and garlic powder in a bowl. Stir gently to combine. Do not add avocado yet to prevent browning.
  4. Cook the Chicken: Choose your preferred cooking method—grill or sauté. For grilling, preheat grill to medium-high. Brush marinated chicken with olive oil, place on the grill, and cook for about 9-10 minutes total, flipping once for grill marks. For sautéing, heat 2 tablespoons olive oil in a skillet over medium-high heat. Add chicken cutlets in a single layer, cooking 4-5 minutes per side until cooked through and juices run clear.
  5. Finish the Salsa: Once ready to serve, gently fold the diced avocados into the mango salsa mixture. Stir carefully to avoid mashing the avocado too much. Taste and adjust seasoning with additional salt or lime juice if desired.
  6. Serve: Top each cooked chicken cutlet with a generous spoonful of avocado mango salsa and enjoy immediately for fresh flavors.

Notes

  • Marinate the chicken for at least 30 minutes, but up to 2 hours for more intense flavor. Do not marinate longer than 4 hours as lime juice can start to ‘cook’ the chicken.
  • Slice chicken breasts horizontally to create cutlets for faster and more even cooking.
  • If grilling, brush the grill grates with oil to prevent sticking in addition to brushing the chicken.
  • The salsa is best served fresh; adding avocado just before serving prevents browning.
  • You can substitute fresh lime juice with lemon juice if needed, but lime juice adds a brighter flavor.
  • Adjust chili powder to taste for desired heat level.
  • Leftover chicken and salsa can be refrigerated separately for up to 2 days.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipeteach.com/grilled-chicken-with-avocado-mango-salsa-recipe/