📖 Instructions

1. First, marinate the chicken. In a bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, salt, and pepper. This step is crucial! The marinade not only adds flavor but also helps to keep the chicken moist during grilling. Sometimes, I’ll add a dash of smoked paprika for extra smokiness, especially if I'm using a gas grill instead of charcoal. Don't skip this step unless you have a crazy craving.
2. Place the chicken breasts in a ziplock bag or a shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. I've let it sit overnight, and it was even better, but 30 minutes will do in a pinch.
3. While the chicken marinates, prepare the avocado salsa. In a medium bowl, combine diced avocado, diced tomato, red onion, minced jalapeño (if using), chopped cilantro, lime juice, salt, and pepper. Gently toss to combine. It's important to use ripe but firm avocados so they don’t turn to mush. Nobody likes mushy salsa!
4. Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed. For a gas grill, preheat with all burners on high, then reduce to medium-high before cooking. I love seeing those grill marks—they add such a nice touch!
5. Remove the chicken from the marinade and discard any excess marinade. Place the chicken breasts on the preheated grill. Cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure it's cooked through. Nothing’s worse than biting into undercooked chicken, yuck!
6. Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Resting is key, trust me.
7. Slice the grilled chicken breasts and serve immediately, topped with the fresh avocado salsa. Garnish with extra cilantro or a lime wedge, if desired. You can serve this with a side of rice, quinoa, or a simple salad for a complete meal. One of my favorite things to do is serve this with grilled corn on the cob—talk about a summer feast!