Grilled Citrus Chicken with Mango Avocado Salsa
Elevate your grilling game with this zesty citrus chicken topped with a refreshing mango avocado salsa. Perfect for a light and flavorful meal!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 tablespoon honey
- 2 teaspoons minced garlic
- 2 and 1/2 tablespoons soy sauce
- 1/2 cup coarsely chopped cilantro, divided
- 1 and 1/2 pounds boneless skinless chicken breasts (or thighs)
- 1/3 cup + 2 tablespoons freshly squeezed lime juice, divided
- 1 teaspoon + 1/4 teaspoon cumin, divided
- 1 and 1/2 teaspoons lime zest, divided
- 3/4 cup + 1 tablespoon freshly squeezed orange juice, divided
- 1/2 cup + 1 teaspoon olive oil, divided
- Fine sea salt and freshly cracked pepper
- 1 ripe mango
- 1 ripe avocado
- 1/4 cup finely diced red onion
- 1/4 cup finely chopped red pepper
- 1 tablespoon finely chopped jalapeño (optional)
Instructions
- In a medium bowl, whisk together 3/4 cup orange juice, 1/2 cup olive oil, 1/3 cup lime juice, 1 teaspoon lime zest, honey, 1 teaspoon cumin, soy sauce, garlic, and 1/4 cup cilantro. Add salt and pepper to taste. Reserve 1/2 cup of the marinade, and pour the rest into a large resealable bag.
- Trim any excess fat from the chicken. Pound the breasts to even thickness or slice them in half to get evenly sized pieces. Place the chicken in the bag with the marinade. Refrigerate for at least 30 minutes, flipping the bag halfway through. For best results, marinate for 2-8 hours.
- Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grate or add 1 tablespoon oil to a skillet. Grill the marinated chicken for 10-12 minutes, or until the internal temperature reaches 165°F and the juices run clear. Flip the chicken halfway through and brush with the reserved marinade.
- In a bowl, combine the remaining 1 tablespoon orange juice, 1 teaspoon olive oil, 2 tablespoons lime juice, remaining lime zest, and 1/4 cup cilantro. Chop the mango and avocado into bite-sized pieces. Add them to the bowl with the red onion, red pepper, and jalapeño. Season with salt, pepper, and remaining 1/4 teaspoon cumin. Stir to mix.
- Serve the grilled chicken over a bed of cilantro-lime rice or quinoa if desired. Top with generous spoonfuls of mango avocado salsa.
Nutrition
- Calories: 320
- Sugar: 12g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg