Jun 25, 2013

Jalapeno Lime Chicken with Avocado Fruit Salsa




Honestly, if the title doesn't make you want to grill this tonight, I don't know what will.  :)  Super flavorful and slightly spicy grilled chicken is topped with an avocado-fruit salsa - um, I could eat this every night for the rest of the summer and be a very happy lady.  The creaminess of the avocado worked so well with the tart and sweet fruit that I was definitely sneaking spoonfuls of the salsa both before and after dinner.  I'm pretty sure that Jack mostly ate the salsa for his dinner, too.

The marinade calls for coconut oil but if you don't have that, I'm sure you could substitute with a different oil. Also, you could definitely make this in a grill pan or even just sauteed inside if you don't have access to a grill.

For the salsa, use what you like and what you have around, that's why I didn't put amounts on all of the fruits.  This would be great with almost any combination of summer fruits that are available.

Jalapeno Lime Chicken with Avocado Fruit Salsa
Printable Version

2 jalapenos, seeded and chopped (leave the ribs/seeds for more heat)
4 green onions, chopped
3 cloves garlic, chopped
juice of 1 lime
2 tbsp. coconut oil
Kosher salt and freshly ground black pepper pepper
4 boneless, skinless chicken breasts

For the salsa:
1 peach, pitted and diced
small handful of cherries, pitted and quartered
handful of strawberries
small handful of blueberries
small handful of raspberries
¼ small red onion, finely diced
1 avocado, diced
juice of ½-1 lime
¼ c. chopped cilantro
Kosher salt and freshly ground black pepper, to taste

1. In a small food processor or blender, pulse jalapenos, green onions, garlic, lime juice, and coconut oil until a paste forms. Season with salt and pepper and pulse again.
2. Pat chicken dry and season with salt and pepper. Cover chicken with jalapeno pasta and cover. Place in the refrigerator for at least 1 hour and up to overnight.
 3. Preheat grill to medium. While grill heats up, wipe the paste off of the chicken and grill until cooked through, 5-7 minutes per side, depending on size.
4. While the chicken cooks, combine all of the ingredients for the fruit salsa in a medium bowl. Taste and adjust seasonings. When chicken has finished cooking, top with salsa.

originally from Pip & Ebby, adapted from Apple a Day

3 comments:

Mr. & Mrs. P said...

Sounds wonderful!!!! Love the kick from the jalapeƱo!

branny said...

We have coconut oil because my husband puts it in his hair (?) lol! This looks delicious.

ItsJoelen said...

Oh, that fruit salsa sounds like a great pairing with the chicken! Yum!

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