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Grilled Lime Chicken with Avocado Salsa

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Grilled Lime Chicken with Avacado Salsa

Grilled Lime Chicken with Avocado Salsa

Jessica Braider
Your family will love this simple marinade for grilled chicken breasts. The avocado salsa would also be great on top of a firm, white fish, such as halibut, and of course it’s fabulous for dipping chips or veggie sticks. If you don’t want to grill the breasts, you can cook them on the stovetop over medium-high heat with a little olive oil in a skillet instead.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American, Tex Mex
Servings 6 servings


  • 1 1/2 - 2 lbs. boneless, skinless chicken breasts, or use boneless, skinless chicken thighs
  • 1/2 – 1 lime juice only, 2 Tbsp.
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. kosher salt
  • 2 cup avocados diced or mashed, or use 3/4guacamole
  • 1 tomato diced
  • 1/4 red onion finely diced (about 1/2 cup)
  • 1/4 tsp. salt
  • 1 Tbsp. fresh cilantro chopped (optional)


  • Place the chicken breasts in a flat dish with sides just large enough to hold them in a single layer. In a small dish, combine the lime juice, oil, and kosher salt, pour it over the chicken, and flip the chicken breasts several times to coat them well. (The chicken can marinate in the refrigerator, covered and flipped occasionally, for up to 24 hours.) Preheat the grill to medium-high heat.
  • In a medium serving bowl, gently combine the avocados, tomatoes, onions and salt. Add the cilantro and/or 1 tsp. of lime juice for additional flavor (optional).
  • Grill the chicken breasts for 3-4 minutes per side, until the grilled chicken starts to brown on the outside and is no longer pink in the middle of the thickest part of the breast. Remove them from the heat and serve whole or sliced into strips, topped with the avocado salsa.

Slow Cooker Directions:

  • Place the chicken in the slow cooker in a single layer, if possible. Drizzle with the lime juice, oil and salt, turning the chicken breasts over to coat them and prevent them from sticking.
  • Cook on low for 6 – 7 hours, or on high for 3 – 4 hours. The chicken may be turned over using tongs at the halfway point of the cooking time, if desired. Serve with the prepared salsa. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Juice the lime, make the marinade, marinate the chicken and refrigerate, grill the chicken and refrigerate, dice the tomato and the onion, chop the cilantro if using, make the salsa.
Scramble Flavor Booster: Marinate the chicken overnight to let it fully absorb the flavors, add 1/2 – 1 tsp. minced garlic to the marinade. Add one diced jalapeño pepper and the optional cilantro and lime juice to the avocado salsa.
Nutritional Information Per Serving   (% based upon daily values)
Calories 250, Total Fat: 12g, 18%; Saturated Fat: 2g, 10%; Cholesterol: 65mg, 22%; Sodium: 710mg, 30%; Total Carbohydrate: 7g, 2%; Dietary Fiber: 4g, 16%; Sugar: 0g; Protein: 28g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Gluten-Free, Grilling, Kid-Friendly, Kosher, Main Dish, Nut-Free, Slow Cooker, Spring, Summer, Winter
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