Grilled chicken is a quintessential summer meal. My husband isn't a huge fan of grilled chicken but mostly because it's under-seasoned or over-grilled. The other night, I took care of the seasoning department and he did the grilling and the end result was really good. We ate this with watermelon and corn on the cob. I think it would also be great with Spanish rice and beans. Get outside and grill . . . it's a lot cooler this week!
Cilantro-Lime Chicken with Avocado Salsa (serves 4)
adapted from Cooking Light 4/09
2 Tablespoons chopped cilantro
2 1/2 Tablespoons freshly squeezed lime juice
1 1/2 Tablespoons olive oil
1/2 teaspoon cumin
1/4 teaspoon chili powder (I used a ground chipotle powder)
salt and pepper
Mix these ingredients together in a shallow bowl and add 4 boneless skinless chicken breasts. Marinate for about 15 minutes, turning a few times so that both sides of the chicken are well coated.
Grill the chicken. (I don't grill so I don't have much more specific instructions - my husband says it was about 5-6 minutes each side on Medium-high heat on his gas grill).
Mix together these ingredients and serve it on top of the chicken:
2 plum tomatoes, chopped
1 small avocado, chopped
2 Tablespoons finely chopped onion (I used red onion)
3 teaspoons fresh lime juice
salt, pepper, a sprinkle more of cumin, a little tabasco