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Gegrillte Hähnchenbrust mit Avocado-Salsa
Elle

Grilled Chicken Breast with Avocado Salsa

5 from 1 vote
Marinated and grilled chicken breast with avocado salsa is an easy, delicious and quick dish that is low-carb and high protein. Great weeknight option for the whole family.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American, BBQ
Calories: 530

Ingredients
  

For the chicken:
  • 4 boneless skinless chicken breast halves, cut butterfly style and lightly pounded to even thickness (250-300g each)
  • Heat resistant oil, for grilling
For the marinade:
  • 2 tablespoons extra-virgin olive oil
  • 1 lime, freshly juiced (about 30 ml)
  • 1 orange, freshly juiced (about 60 ml)
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 2 teaspoons coarse sea salt
  • freshly ground black pepper, to taste
For the avocado salsa:
  • 1 ripe but firm avocado, diced
  • 1 small red onion, diced
  • 1 red chili pepper, seeded and deveined, finely diced
  • 1 lime, freshly juiced
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons chopped fresh cilantro
  • Sea salt, to taste
To serve:
  • Extra wedges of lime

Instructions
 

  1. Place the butterflied chicken breast in a shallow baking dish. Add the marinade ingredients, and toss to make sure it coats the chicken evenly all over. Cover the dish with plastic and refrigerate for at least 30 minutes; flipping it once halfway through. If time allows, marinade for 2-3 hours, or up to 12 hours in advance for deeper flavours.
  2. Before grilling the chicken, prepare the salsa. In a medium bowl, combine the avocado, red onion, chili, lime juice, oil, cilantro, salt and pepper. Toss gently to combine.
  3. Heat the grill, grill plate or cast-iron grill pan over medium-high heat (for the LeMax level 9). Once hot, lightly coat with a drizzle of oil.
  4. Grill the chicken breast for 3-5 minutes on each side, until golden-brown and fully cooked (time will vary depending on thickness of the pieces; for 2cm thickness, plan about 5-6 minutes per side. Thinner cutlets cook in about 3 minutes per side).
    NOTE: If using a grill pan and working in batches, transfer cooked chicken to a platter and cover with tinfoil or place in a low heated oven to keep warm. Continue grilling the remaining chicken, adding more oil if the pan gets too dry.
  5. Remove the chicken from the grill, and serve immediate topped with avocado salsa on the top, an extra wedge of lime for squeezing on top and your choice of side dishes. Enjoy!

Nutrition

Calories: 530kcal

Notes

  • I add the marinate ingredients directly to the dish with the chicken breasts, but if preferred you can mix the marinade ingredients together in a bowl first, before adding to the chicken.
  • When buying boneless, skinless chiken breast halves, some will still have the small inner tenderloin attached, this should be removed before butterflying the boneless chicken breast. It can be also marinated and then grilled alongside the breasts.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

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