Description
Rachel’s Fiesta Lime Grilled Chicken is a flavorful and juicy dish marinated in a zesty coconut aminos and lime-based blend, then grilled to perfection and served with a fresh, tangy avocado salsa. This recipe combines bold spices and bright citrus notes, making it an ideal summer meal or a vibrant addition to any casual gathering.
Ingredients
Units
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Marinade
- 1/2 cup coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce
- 1/2 cup water
- 1/4 cup avocado oil or olive oil
- 2 fresh limes, juice and zest
- 4 fresh garlic cloves, minced
- Optional: 1 Tbsp tequila
- 1/2 tsp sea salt
- 1/2 tsp cayenne pepper
- 1 lb boneless skinless chicken breast
- 1 Tbsp avocado oil or olive oil (for rubbing)
- 2 tsps Cajun seasoning mix
- 2 tsps dried parsley
- 2 tsps cumin
- 2 ripe avocados, diced
- 1 small red onion or 4 green onions, chopped
- 2 cups cherry tomatoes, quartered
- 2 Tbsps freshly squeezed lime juice
- Handful of fresh cilantro leaves, chopped
- 1 jalapeño, seeded and minced (optional)
- Sea salt and ground black pepper, to taste
Avocado Salsa
Instructions
- Prepare the Marinade: In a large bowl, whisk together coconut aminos, water, oil, lime juice and zest, minced garlic, tequila (if using), sea salt, and cayenne pepper until well combined.
- Marinate Chicken: Add the chicken breasts to the marinade, tossing to coat thoroughly. Cover and refrigerate for 2 hours, or overnight for more flavor.
- Make the Salsa: While the chicken marinates, chop the avocado, red onion or green onions, and cherry tomatoes. In a medium bowl, combine all the salsa ingredients with lime juice and cilantro. Season with salt and pepper to taste, toss gently, and set aside.
- Rub the Chicken: Remove chicken from marinade, discard the marinade liquid. Rub each piece with 1 tbsp of oil, then coat with Cajun seasoning, parsley, and cumin.
- Preheat the Grill: Heat a grill pan or outdoor grill to medium heat.
- Grill the Chicken: Grill chicken until cooked through and juices run clear, about 6-8 minutes per side, or until internal temperature reaches 165°F (74°C).
- Serve: Let chicken rest for a few minutes, then slice. Serve hot with a generous topping of avocado salsa.
Notes
- Use fresh lime juice and zest for the brightest flavor.
- You can substitute the chicken with turkey or shrimp for variation.
- For extra smoky flavor, add a dash of smoked paprika to the spice rub.
- The marinade can be prepared ahead and stored in the refrigerator for up to 24 hours.
- Adjust spice levels by increasing or decreasing cayenne pepper or jalapeño according to taste.
Nutrition
- Serving Size: 1 chicken breast with salsa
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 90mg
