Grilled Chicken with Avocado Salsa

4.34 from 6 votes

Posted by Dan from Platter Talk

Updated Apr 22, 2026

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For this grilled chicken with avocado salsa recipe, we took some chicken breasts, soaked them in a little lime juice blended with fresh cilantro, then topped them all off with creamy chunks of avocado and ripe red tomatoes.

A platter of grilled chicken with lime, diced tomatoes, and avocado salsa.
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🔍 Grilled Chicken with Avocado Salsa: Quick Look

  • ⏱️ Prep Time: 10 minutes
  • 🔥 Grill Time: 15 minutes
  • 🕒 Total Time: 25 minutes
  • 👥 Servings: 4
  • 📊 Calories: ~200 kcal per serving (based on nutrition panel)
  • 🔥 Cook Method: Quick cilantro-lime marinade followed by hot grill cooking for juicy, lightly charred chicken
  • 👩‍🍳 Flavor Profile: Bright, citrusy, and herb-forward with smoky grilled notes and cool, creamy avocado contrast
  • ☀️ Best For: Summer grilling, easy weeknight dinners, or casual outdoor entertaining
  • ⭐ Difficulty: Easy, making it great for busy weeknight dinners

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Why You’ll Love this Recipe for Grilled Chicken with Avocado Salsa

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This is a quick and tasty grilled chicken recipe with a bright cilantro-lime marinade and a fresh avocado salsa on top. It’s great for meals in warm weather or quick dinners on weeknights.

💡 Good to Know

  • Works well with chicken thighs if you want a richer, more forgiving cut
  • This recipe comes together fast but benefits from even a short marinade time
  • The avocado salsa is best made fresh just before serving for optimal texture and color
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Here are some of my other favorite grilled chicken recipes, for your “what to make next” menu planning.

Take a look at all of our Backyard BBQ ideas!

Table of Contents

🛒 Main Ingredients and Notes

  • Boneless and Skinless Chicken Breasts: For fast, even grilling.
  • Fresh Lime Juice: Makes the meat taste better and more tender.
  • Ripe Avocado: Gives a creamy base that balances the grilled flavor.
  • Roma Tomato: Adds freshness and acidity to the dish.
Substitutions for this Recipe
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Chicken breasts on a hot grill.

My Top Tips

  • If I have the time, I like to let the chicken sit in the marinade for at least 10 to 15 minutes. That little bit of extra rest makes the flavor much better, even though it doesn’t take long.
  • Don’t think too much about the grill here. I cook the chicken on medium-high heat and take it off the heat as soon as it reaches 165°F. That way, it stays a lot juicier.
  • I always choose an avocado that gives a little when I press on it. If it’s too hard, it won’t be creamy; if it’s too soft, it can get mushy quickly.
  • I make the avocado salsa just before I serve it. It loses its fresh look and taste if it sits for too long.
  • If I’m cooking for a lot of people or want to make sure the food has more flavor, I’ll use chicken thighs instead. They are a little easier to cook on the grill and stay soft.
  • Don’t have a grill outside? I’ve made this a lot of times on an indoor grill pan, and it always turns out great.
A plate of grilled chicken.

Frequently Asked Questions

What are some common mistakes to avoid when grilling chicken?

The biggest mistakes I’ve made are rushing the grill, not seasoning the food, and cooking the chicken too long. I always preheat the grill, use enough salt and marinade, and take the chicken off the grill when it reaches 165°F to keep it juicy. I also try not to flip it too often because letting it sit gives it better flavor and those nice grill marks.

What are some common marinades for grilled chicken?

Depending on how I feel, I usually have a few marinades that I use all the time. I use a simple citrus mix with lime or lemon, olive oil, garlic, and herbs all the time. I also like a balsamic marinade for a sweeter, deeper flavor, and a soy-based mix with garlic and a little honey when I want something more savory. I also go back to yogurt-based marinades for grilling season because they really help keep the chicken tender.

What Goes with Grilled Chicken?

I like to keep things fresh and simple when I serve this grilled chicken with avocado salsa. I love to serve it this taco salad with Western dressing, or air fryer polenta for a quick side dish if I want something with some texture.

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If you want something lighter, our roasted kale or this Mandarin salad recipe will go great with that bright avocado salsa.

And if I’m feeding a lot of people, I’ll often add our crusty bread recipe or one of our easy sides to make the meal more complete without making it too complicated.

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Some grilled chicken with avocado salsa.
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Grilled Chicken with Avocado Salsa

4.34 from 6 votes
Cilantro-Lime Grilled Chicken with Avocado Salsa is a delicious summer sensation from the grill. We serve this with some fresh cucumber shavings, dressed on the side with a little creamy dill vinaigrette.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 4 servings
By: Dan from Platter Talk

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⭐ Most readers end up making this in a few days.

Ingredients 

for the chicken and marinade

  • 4 6-8 oz chicken breasts, boneless & skinless
  • 2 limes, juiced
  • 1 handful cilantro leaves
  • 2 tbsp olive oil
  • 1 pinch kosher salt

for the avocado salsa

  • 1 tomato, roma, seeded & chopped
  • 1 tbsp onion, coarse chop
  • 1/2 lime, juiced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp black pepper, fresh ground
  • 1 avocado, peeled and diced
US Customary – Metric

Instructions 

for the chicken and marinade

  • Preheat the grill on high setting.
  • Combine cilantro leaves and lime juice with olive oil and salt. Next, combine these in a small food processor and process till cilantro is thoroughly chopped and blended with other ingredients. Transfer marinade to a flat non-reactive marinading pan.
  • Use a paper towel and pat the chicken breasts dry. Place them in the marinade for 3 to 5 minutes. While the chicken is marinating, prepare the salsa as described below.
  • After marinating the chicken, place the breasts on a hot grill. After 3 minutes, rotate meat 90 degrees to mark then reduced heat to low. Flip breasts after another three minutes. Grill until thoroughly cooked, reaching an internal temperature of 165 degrees F.
  • Plate, marks side up, spoon salsa over each serving.

for the avocado salsa

  • Combine all ingredients in a small bowl, gently mix

Notes

  • For better flavor, let the chicken sit in the marinade for at least 10–15 minutes.
  • Before putting the chicken on the grill, heat it to medium-high.
  • While the chicken is grilling, intermittently spoon the marinade over the meat to help keep it moist and add extra flavor.
  • To keep the chicken juicy, only grill it until the inside reaches 165°F.
  • Before cutting the chicken, let it sit for a few minutes.
  • For the best salsa texture, use an avocado that is ripe but not mushy.
  • To keep the avocado salsa fresh, make it right before you serve it.
Don’t have a grill? Use a grill pan, prepared with a non-stick spray, over medium heat on the stove top.

Nutrition

Calories: 194kcal, Carbohydrates: 10g, Protein: 1g, Fat: 18g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 307mg, Potassium: 350mg, Fiber: 5g, Sugar: 1g, Vitamin A: 345IU, Vitamin C: 21.5mg, Calcium: 23mg, Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, lunch
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

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About Dan from Platter Talk

Dan Zehr is a recipe developer, food photographer, and home cooking expert who has shared tested family recipes on Platter Talk since 2013. Some of the many publications his work has been featured in include Good Housekeeping, Reader’s Digest, and Home Beautiful. Dan has created award-winning recipes for brands like Tyson’s Chicken and has appeared in numerous cooking TV segments and contributed to various cookbooks and curated food collections.

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29 Comments

  1. 5 stars
    It looks so tasty, plus the colours of tomatoes and avocado make it more decicious. I’ve got to try this ASAP! Thanks a lot for sharing this.

    Reply