Grilled Chicken with Avocado Salsa

Instructions

1. Step 1

   Whisk the olive oil, lime juice, garlic, cumin, chili powder, ⅝ tsp (4 gr) salt, and ½ tsp (1 gr) black pepper together in a shallow dish.

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Chili Powder, 8.0 gr Garlic, 2.0 gr Ground Cumin, 30.0 ml Lime Juice, 30.0 ml Olive Oil, 4.0 gr Salt

   Cookware: Shallow Dish, whisk

2. Step 2

   Add the chicken breasts, turn to coat them thoroughly, cover, and refrigerate.

   Timer: 15 min (fixed)

   Ingredients used: 4.0 piece Chicken Breast

   Cookware: Shallow Dish, tongs

3. Step 3

   Preheat the grill over high heat, then clean the cooking grate.

   Timer: 10 min (fixed)

   Cookware: grill

4. Step 4

   Dice the avocados and tomatoes, finely chop the red onion, jalapeño, and cilantro, and place everything in a mixing bowl.

   Ingredients used: 2.0 piece Avocado, 15.0 gr Cilantro, 1.0 piece Jalapeno Pepper, 60.0 gr Red Onion, 2.0 piece Tomato

   Cookware: Chef Knife, cutting board, mixing bowl

5. Step 5

   Add the remaining 2 tbsp (30 ml) lime juice, ⅜ tsp (2 gr) salt, and ½ tsp (1 gr) black pepper to the salsa and fold gently to combine.

   Ingredients used: 1.0 gr Black Pepper, 30.0 ml Lime Juice, 2.0 gr Salt

   Cookware: mixing bowl

6. Step 6

   Reduce the grill to medium heat. Remove the chicken from the marinade, discard the marinade, and grill the chicken on the first side with the lid closed.

   Timer: 6 min (fixed)

   Cookware: grill, tongs

7. Step 7

   Turn the chicken and continue grilling until the thickest part of every breast reaches 74°C.

   Timer: 6 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

8. Step 8

   Transfer the chicken to a clean serving platter and let it rest.

   Timer: 5 min (fixed)

   Cookware: serving platter, tongs

9. Step 9

   Spoon the avocado salsa over the rested chicken and serve immediately.

   Cookware: mixing bowl, serving platter