5 July, 2017
It’s Grilled Chicken! To Marinate Or Not To Marinate?
I might just have to sit down for a minute and pour myself a margarita while I ponder this question, “To marinate or not to marinate the chicken?” After all, it shouldn’t only be the chicken that gets marinated, right?
Cooking chicken can be a bit tricky sometimes, it can be overcooked and dry, or undercooked and… well not edible. Or like most of Costco’s rotisserie chickens, can be “just right” – juicy and flavorful.
We grill a lot in the summer time because it keeps the heat out of the kitchen and clean up is easy – well it is easy clean up for me because hubby is the grill master and takes care of all barbecue chores. Yay!
Chicken can get boring if you make it week after week grilled and brushed with barbecue sauce. Even if you make your own sauce or mix it up between sweet and smoky seasoning, it’s predictable and loses the excitement of new flavors. So I decided to try this recipe and see if it passed the test. You be the judge.
Squeeze the juice from two limes. Add the other marinade ingredients. Whisk the marinade together and add to a ziplock bag.
Add chicken to the ziplock bag and marinate for one hour.
While chicken is marinating, cut up and blend avocado salsa ingredients together. Set avocado salsa aside until chicken has grilled and is ready for serving.
Chicken on the grill.
Brush with more marinade if you want.
Ready to cut and serve.
Scoop a generous helping of the avocado salsa on the sliced chicken. I served this chicken with a garden vegetable potato salad.
- • 2 large boneless chicken breasts
- • ¼ cup lime juice
- • 2 tablespoons olive oil
- • ¼ cup fresh cilantro
- • ½ teaspoon ground cumin
- • ¼ teaspoon salt
- • 2 avocados, diced
- • 1/3 cup fresh cilantro, diced
- • 3 tablespoons lime juice
- • ½ tablespoon balsamic vinegar
- • ½ teaspoon red pepper flakes
- • 1-2 garlic clove, minced (depends on how much you enjoy a kick of garlic flavor)
- • salt to taste
- Mix ¼ cup of lime juice, olive oil, ¼ cup of fresh cilantro, ground cumin, and ¼ teaspoon of salt. Whisk until mixed.
- Add chicken and marinade to a large ziplock bag. Let chicken marinade for one hour. (If you are in a hurry you can marinate for as little as 15 minutes.)
- Slightly mash one avocado.
- Mix mashed and cubed avocado, ½ cup fresh cilantro, 3 tablespoons lime juice, balsamic vinegar, red pepper flakes, garlic clove, and salt. Gently toss to mix. Set aside.
- Place chicken on a preheated grill (approximately 400 degrees). Grill each side for 4-6 minutes, or until chicken is no longer pink.
- Serve chicken topped with avocado salsa.
- 1. Sides of pinto beans and tortillas
- 2. Sides of corn on the cob and coleslaw
- 3. Cube chicken and add to salad
- 4. Shred chicken to use in enchiladas
- 5. Shred or cube chicken to add to chili or chicken tortilla soup