EASY, ready minutes, and the chicken is tender, juicy, and full of Mexican-inspired flavors!! Chunky guacamole pairs PERFECTLY with this grilled chicken! A family favorite recipe everyone loves!!
3poundsboneless skinless chicken breaststhinly sliced or pounded to an even thickness
⅓cupolive oil
⅓cuplime juice
¼cuphoney
2tablespoonschili powderor to taste
2teaspoonskosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
⅛teaspooncayenne pepperoptional and to taste
Fresh cilantrofor garnishing
Guacamole
2large ripe Hass avocadosscored and seeded
⅓cupfinely diced red onion
⅓cupfinely diced Roma tomatoes with seeds removed
¼cupfresh cilantrofinely minced or to taste
2 to 3tablespoonslime juiceor to taste
1 to 2teaspoonskosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
⅛teaspooncayenne pepperoptional and to taste
Instructions
Chicken and Marinade
To a large ziptop plastic bag, add all ingredients (except the cilantro for garnishing), seal, and smoosh around to evenly coat chicken. Place bag in fridge for at least 30 to 60 minutes, or overnight, to marinate.
Lightly oil grill grates and preheat grill to medium-high heat.
Add the chicken, discard the bag with the marinade, and grill for about 5 minutes on the first side with lid closed, flip, and cook for about 4 to 5 minutes on the second side with lid closed, or until chicken is cooked through and as done as desired.
Garnish chicken with additional cilantro, optional lime wedges, and serve immediately with the guacamole.
Guacamole
While the chicken is in it's final 15 minutes or so of marinating or when you start to preheat the grill, score the flesh of ripe avocados both vertically and horizontally after halving them, and scoop the flesh out with a spoon into a bowl. For chunkier guac, keep as is; for smoother guac mash the avocado lightly with a fork.
Add all remaining ingredients, stir to combine, and taste. If the guac tastes at all flat, it likely needs more salt, and/or a pinch of heat from either additional black pepper or cayenne pepper*.
Store the guac covered very tightly with plastic wrap in the fridge while you're grilling the chicken.
Notes
*The cayenne in neither the chicken marinade nor in the guacamole adds any real heat because you’re not using enough. However, it prevents anything from tasting on the bland side.Storage: Chicken will keep airtight for up to 5 days in the fridge or for up to 4 months in the freezer. Guac will keep for up to 24 hours, noting that it will become more watery (from the salt) and it will oxidize at time passes.