Chili-Garlic Grilled Chicken with Avocado-Cherry Salsa

Grilled chicken gets a lift with this flavor-packed marinade and fresh, fruity salsa.

Ingredients

  • 1 garlic clove, chopped
  • 1 tsp. chili powder
  • 1/4 c. extra-virgin olive oil, divided
  • 1 tbsp. lime zest plus 1/4 c. lime juice, divided, plus wedges for serving
  • Kosher salt
  • Freshly ground black pepper
  • 4 (6- to 8-oz.) boneless, skinless chicken breast halves
  • 2 c. sweet cherries, pitted and chopped
  • 1 small shallot, chopped
  • 1/2 jalapeño, seeded and chopped
  • 1/4 c. Chopped fresh cilantro
  • 1 avocado, chopped

Directions

  1. Combine garlic, chili powder, 3 tablespoons oil, lime zest and 2 tablespoons juice, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large zip-top bag. Add chicken, seal, and turn to coat. Marinate, in the refrigerator, 30 minutes and up to 2 hours.
  2. Meanwhile, combine cherries, shallot, jalapeño, cilantro, remaining 1 tablespoon oil, and remaining 2 tablespoons lime juice in a bowl. Season with salt and pepper. Let stand 15 minutes. Fold in avocado.
  3. Heat grill to medium-high. Remove chicken from marinade and pat dry with paper towels. Season with salt and pepper. Grill over direct heat, covered, until internal temperature reaches 165 degrees F, 6 to 8 minutes per side. Let stand 5 minutes.
  4. Serve with salsa and lime wedges.
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