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As the warm sun beckons the outdoor grill, there’s no better way to celebrate the flavors of summer than with a dish that encapsulates the season's freshness. Enter the zesty grilled chicken with avocado corn salsa, a vibrant and mouth-watering recipe that combines tender, marinated chicken with a refreshing salsa that bursts with flavor. This dish not only satisfies your taste buds but also highlights the importance of using fresh, seasonal ingredients, making it a perfect choice for summer gatherings or a simple weeknight dinner.

Grilled Chicken with Avocado Corn Salsa

Get ready to elevate your summer meals with this zesty grilled chicken paired with a delicious avocado corn salsa. This vibrant dish is perfect for outdoor gatherings or a healthy weeknight dinner, combining tender chicken marinated to perfection with a refreshing salsa bursting with flavor. Packed with lean protein, healthy fats, and fresh ingredients, it’s a nutritious choice that will impress your guests and delight your taste buds. Fire up the grill and enjoy a taste of summer!
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Ingredients
  

For the Chicken:

4 boneless, skinless chicken breasts

1/4 cup extra virgin olive oil

2 tablespoons fresh lime juice

2 cloves garlic, finely minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

For the Avocado Corn Salsa:

2 ripe avocados, diced

1 cup fresh corn kernels (or substitute with 1 cup canned corn, thoroughly drained)

1 medium red onion, finely diced

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, roughly chopped

2 tablespoons fresh lime juice

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Optional: 1 diced jalapeño for an extra kick of heat

Instructions
 

Marinate the Chicken: In a medium mixing bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and black pepper until well combined. Add the chicken breasts to the marinade, ensuring each piece is generously coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, allowing the flavors to meld, and preferably up to 2 hours for a deeper flavor infusion.

    Prepare the Salsa: In another bowl, combine the diced avocados, corn kernels, finely diced red onion, halved cherry tomatoes, and chopped cilantro. Drizzle the mixture with fresh lime juice and season with salt and black pepper. If you're a fan of heat, fold in the diced jalapeño. Gently toss the ingredients together, taking care not to mash the avocados, and set aside to let the flavors develop.

      Preheat the Grill: Preheat your grill to medium-high heat, aiming for a temperature range between 375°F to 400°F (190°C to 200°C). To prevent the chicken from sticking, lightly oil the grill grates using a paper towel dipped in vegetable oil.

        Grill the Chicken: Remove the marinated chicken from the refrigerator and discard the remaining marinade. Place the chicken breasts on the preheated grill and cook for approximately 6-7 minutes on one side. Flip the chicken and grill for an additional 6-7 minutes, or until the internal temperature reaches 165°F (75°C) and each breast displays beautiful grill marks.

          Rest the Chicken: After grilling, transfer the chicken to a plate and lightly cover it with aluminum foil. Allow it to rest for about 5 minutes to retain its juices.

            Serve: Slice the grilled chicken into strips and generously top each serving with the vibrant avocado corn salsa. This dish pairs wonderfully with sides such as fluffy rice, nutty quinoa, or a fresh green salad.

              Prep Time, Total Time, Servings: 15 min | 1 hour 15 min | Serves 4

                Presentation Tips: For a beautiful presentation, serve the chicken on a large platter with the salsa spooned generously over the top. Garnish with additional cilantro leaves and lime wedges on the side for a fresh touch.