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Grilled Chicken with Strawberry Salsa

Updated: Sep 25, 2023

With summer around the corner, I am ready to grill. Or, if I'm being honest, I'm ready to have my sweet husband grill! This is one of our favorite chicken recipes. The marinade for the chicken leaves it so juicy and flavorful; and then the salsa..... you will not believe the flavors in there! Made with strawberries, avocado, onion, and cilantro, then sprinkled with freshly squeezed lime juice and the perfect spices. Mouth watering goodness! Fresh, healthy, and delicious. That's a meal I can stand behind!


Grilled Chicken with Strawberry Salsa

Makes 4 servings

Chicken marinade:

4 tablespoons lime juice (3-4 limes)

2 tablespoons olive oil

2 tablespoons honey

1 teaspoon minced garlic (2 cloves)

2 teaspoons chili powder

1 teaspoon salt

4 boneless, skinless chicken breasts

Strawberry Salsa:

8-10 large strawberries, hulled and diced

1 avocado, pitted, peeled, and diced

2 green onions, chopped

2 tablespoons chopped fresh cilantro

Juice of 1 lime (about 1 tablespoon)

1/4 teaspoon chili powder

1/4 teaspoon cumin

Salt and pepper to taste

Whisk together the marinade ingredients, then pour over the chicken in a resealable bag. Turn to coat, then refrigerate for 4-8 hours. Preheat a grill to medium heat and cook the chicken for 6-7 minutes per side, depending on the thickness of the chicken, until a thermometer registers 170°F in the thickest part. Remove from the grill and tent with foil while preparing the salsa. In a bowl, carefully toss all of the salsa ingredients together. Serve immediately with the grilled chicken.


Step-by-step tutorial:

Gather your ingredients for the marinade. You will need lime juice, olive oil, honey, garlic, chili powder, and salt.

In a glass measuring cup, whisk together 4 tablespoons lime juice, 2 tablespoons olive oil, 2 tablespoons honey, 1 teaspoon minced garlic, 2 teaspoons chili powder, and 1 teaspoon salt. Place 4 chicken breasts in a resealable bag and pour marinade over all.

Seal the bag and squeeze out the air. Be sure all the chicken is touching marinade, then place in the refrigerator for 4-8 hours.

When you are ready to grill, preheat the grill to medium heat and cook the chicken breasts for 6-7 minutes per side. This will vary depending on the size of your chicken. Often we butterfly our breasts so they are thinner. We've also made this recipe with chicken tenderloins before. Just be sure to check your chicken with a thermometer to be 170°F in the thickest part. Remove and tent with foil.

To make the salsa, you will need fresh strawberries, green onions, an avocado, a lime, fresh cilantro, chili powder, cumin, and salt and pepper.

Hull and chop about 8-10 good sized strawberries. Peel and pit the avocado, then dice it. Finely dice 2 green onions. Chop about 1-2 tablespoons cilantro.

Place all in a bowl and squeeze the juice of one lime over the top. Sprinkle with 1/4 teaspoon chili powder, 1/4 teaspoon cumin, and salt and pepper to taste. Carefully toss to coat.

Serve the salsa with the grilled chicken.

SO, SO GOOD. A healthy, fresh dinner you can get to the table in under 30 minutes (after marinating). My kiddos love this and so will yours!

Recipe Source: Recipe adapted from a recipe at Mel's Kitchen Cafe


Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!

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