With only a few more weeks of Summer left, I’ve been taking full advantage of using the barbeque as much as possible. Grilled marinated meats will be a rare commodity come winter, so I have to get as much as I can right now. Well, thats what I tell myself anyways.
This recipe from Canadian Living really hit the spot! The grilled lime chicken is perfectly paired with the simple avocado salsa (made with some local produce no less!), smokey BBQ sauce potatoes and grilled rosemary flatbread. And the few leftover that remained were great the next day tossed in a salad.
What you’ll need:
4 Chicken Breasts, boneless skinless
1/2 cup Lime Juice
1/4 cup fresh Cilantro, minced
1/4 cup Olive Oil
2 cloves Garlic, sliced
1 tsp Salt
1/4 tsp Pepper
2 Tomatoes, chopped
1/2 Red Onion, finely chopped
2 Jalapeno Peppers, seeded and finely chopped
1 tbsp Red Wine Vinegar
1 Avocado
Lime, cut into wedges
Fresh cilantro really makes the marinade and salsa stand out. Take a nice handful and chop it up until you have about a 1/4 cup.
In a glass bowl, combine 1/4 cup lime juice, 3 tbsp of the chopped cilantro, 2 tbsp olive oil, garlic and half each of the salt and pepper.
Cut chicken breasts in half to make eight pieces and pound to even thickness. Add chicken to bowl, tossing to coat. Cover and refrigerate for 30 minutes.
Meanwhile, combine tomatoes, onion, jalapeno, vinegar and remaining lime juice, cilantro, oil, salt and pepper. peel and cut avocado into large dice and gently toss with salsa without breaking up. Set aside.
Now onto the BBQ Potatoes! I don’t have exact measurements on this because I just sorta winged it, but they’re easy to make and any variation that you make can only be for the better 🙂
What you’ll need:
6 Potatoes, thinly sliced
Olive Oil
Your favorite BBQ Sauce
Salt and Pepper
Aluminum Foil, cut into approx. four 12″x12″ squares
Brush each foil sheet with olive oil and a dollop of your favorite BBQ sauce.
Thinly slice potaoes and lay overlapped in a single layer on each sheet.
Add more BBQ sauce, salt and pepper and then add another layer of potatoes. Finish with more oil, BBQ sauce, salt and pepper.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
Place packets on the grill on medium heat for 18-20 minutes, or until potatoes are tender.
Place chicken on greased grill over medium-high heat; close lid and grill until no longer pink inside, about 3 minutes per side. At this time I also added two flatbread pitas to the grill. I lightly brushed them with olive oil on both sides and sprinkled them with a bit of rosemary and salt.
Serve topped with salsa and lime wedges.
Yummy, delicious and good for you! What more could you want?
Grilled Lime Chicken with Avocado Salsa:
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Nutritional Information
I love avocado and I am always looking for new ways to eat them, I will try this recipe for sure!