Citrus Avocado Chicken - the 2nd best thing about winter
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Serves: 5
 
Winter's gift to you. This takes at least four hours to marinate, so plan accordingly.
Ingredients
  • Salsa:
  • 3 limes
  • 2 oranges
  • 1 grapefruit
  • 1 serrano chile, stemmed, seeded and minced
  • 1 green onion, white part only, minced
  • 1 tablespoon finely chopped basil
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon honey
  • Marinade:
  • 2 tablespoons citrus zest, reserved from the salsa
  • ½ cup citrus juice reserved from the salsa
  • 2 tablespoons honey
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon minced garlic
  • 1 serrano chile, stemmed, seeded and minced
  • 1 tablespoon finely chopped basil
  • 1 tablespoon finely chopped cilantro
  • ½ teaspoon ground cumin
  • 4 boneless skinless chicken breasts, each cut in half
  • 2 firm, ripe avocados
  • extra virgin olive oil
Instructions
  1. Start by zesting, sectioning and juicing the citrus. Keep the zest, juice and sections of citrus each in a separate bowl. Chop the basil, cilantro, green onion, garlic, and serrano chile.
  2. To make the salsa: Cut each citrus section into three or four pieces. Combine in a large mixing bowl with the remaining salsa ingredients. Keep in the fridge until one hour before serving time. At that point, remove the salsa from the fridge and let it come to room temperature.
  3. To make the marinade: In a small bowl whisk together citrus zest, juice and the remaining marinade ingredients. Pour the marinade into a large resealable bag and add the chicken breasts. Get the air out of the bag and seal tightly. Place in a bowl and refrigerate for 4-8 hours until ready to grill.
  4. When you are ready to grill the chicken, cut the avocados into chunks and stir into the salsa. Let the salsa sit out until ready to serve. Remove the chicken from the bag and place on a large baking sheet. Remove excess marinade with a paper towel, then lightly brush or spray with olive oil. Grill over medium heat until juices run clear or chicken registers at 165 degrees on an instant read thermometer.
  5. Serve warm topped with citrus salsa.
Recipe by Culinary Mamas at https://culinarymamas.com/citrus-avocado-chicken/