Cilantro Lime Chicken with Avocado Corn Salsa { #WeekdaySupper }
Author: Jamie Rippy
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
  • 4 Boneless Skinless Chicken Breasts
  • 4 Ears Yellow Corn
  • 1 Bunch Cilantro
  • 4 Limes
  • 2 Avocados
  • Salt and Pepper to Taste
  1. First, start by cleaning your corn (remove shucks and silks).
  2. Wrap each ear of corn in foil.
  3. Set aside.
  4. Take each chicken breast and either flatten it with a meat mallet, or butterfly it with a knife, to achieve uniform thickness among the breasts.
  5. Set aside.
  6. Using a sharp chef's knife, chop the entire bunch of cilantro, removing any large stem pieces.
  7. Divide the chopped cilantro in half.
  8. In a large ziploc bag, place half the cilantro, the chicken breasts and the juice and zest of two of the limes.
  9. Massage the bag to thoroughly coat the chicken in the cilantro lime mixture.
  10. Allow to sit for approximately 10 minutes.
  11. In the meantime, heat your grill over high heat.
  12. Immediately place the corn on the upper rack in your grill.
  13. Once the grill has reached between 450 - 500 degrees, add the chicken to the grill and immediately reduce the heat to medium-low.
  14. Allow the chicken to cook until it releases from the grill grate on it's own, approximately 5-7 minutes, and turn.
  15. Turn the corn at the same time.
  16. Allow the chicken and corn to finish cooking (another 5 - 7 minutes) and remove both from the grill.
  17. Allow the corn to cool enough to handle it safely.
  18. While the corn cools, zest and juice the remaining 2 limes.
  19. Add the juice and zest to the remaining cilantro in a bowl.
  20. Peel and chop the avocados and add them to the cilantro mixture.
  21. Once the corn has cooled slightly, cut the kernels from the cobs and add them to the avocado mixture.
  22. Add salt and pepper as desired.
  23. Serve the chicken with the avocado salsa on the side.
Recipe by at