Grilled Lime Chile Chicken with Avocado Tomato Salsa

Posted on Jul 19, 2017

Grilled Lime Chile Chicken with Avocado Tomato Salsa

Contrasting tastes, colors, textures, and temperatures when preparing a dish add to its overall appeal. A steaming hot bowl of chili topped with cool sour cream, sweet and spicy Asian spiced chicken served in delicately flavored Bibb lettuce leaves and smoky pulled pork served on a soft roll with crunchy cabbage slaw are balanced dishes that are particularly satisfying. Grilled Lime Chile Chicken with Avocado Tomato Salsa has a dazzling combination of spicy and subtle flavors, bright and muted colors, crunchy and soft textures and hot and cool temperatures to make it a delightful and gratifying meal.

Marinades and spice rubs are ways to add complex layers of flavor to meat. The assortment of spicy and sweet ingredients used to season Grilled Lime Chile Chicken with Avocado Tomato Salsa is a mixture of fresh, dried and liquid components. It is part rub and part marinade ensuring the flavors permeate and absorb into the chicken. Only a short time of about an hour is needed to achieve superbly flavored chicken.

Chicken tenderloins are perfectly sized portions of meat. 3 to 5 pieces are ideal for a serving. They are boneless and small in size ensuring they grill more quickly than larger bone-in pieces of chicken.

The cool salsa of creamy avocados, vine ripe red tomatoes, and crunchy cucumbers seasoned with bright, fresh cilantro and tangy lime juice is served with the hot and spicy grilled chicken. A sprinkling of salty Mexican cotija cheese and accompaniments of both crispy tortilla chips and soft tortilla shells complete the balance of taste, texture, color and temperature of the dish.

Grilled Lime Chile Chicken with Avocado Tomato Salsa
Recipe type: entree
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • for the chicken --
  • ¼ cup onion, chopped
  • 3 garlic cloves, chopped
  • juice of 2 limes
  • ¼ cup olive oil
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 tablespoon brown sugar
  • 3 tablespoons fresh cilantro, chopped
  • 2½ pounds chicken tenderloins
  • for the salsa –
  • 1 avocado, chopped and tossed with juice of ½ of a lime
  • ⅓ cup onion, chopped
  • 1 cup cucumber, chopped
  • 2½ cups tomato, chopped
  • juice of ½ of a lime
  • 1 tablespoon olive oil
  • 2 tablespoons fresh cilantro, chopped
  • Salt and pepper to taste
  • Cotija cheese, for sprinkling
  • Tortillas
  • Tortilla chips
  1. In a small bowl combine the first 10 marinade ingredients. Place the chicken tenders in a resealable plastic bag and add the marinade. Seal and squish around the contents to mix well. Let chicken marinate for about an hour in the refrigerator. Take it out of the refrigerator to remove the chill while the grill is heated.
  2. Heat a grill to medium high.
  3. While the grill is heating, prepare the salsa. In a medium sized bowl, combine the salsa ingredients. Season to taste with salt and pepper. Set aside.
  4. Remove the chicken from the marinade and grill for about 3 to 4 minutes per side or until the chicken is cooked through. It should have an internal temperature of 160 to 165 degrees.
  5. Remove the chicken from grill and top with the salsa and the cotija cheese. Serve with tortillas and tortilla chips.
Recipe by Amy Casey ~ 2017

© 2017 amycaseycooks


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