Grilled Cilantro Lime Chicken with Guacamole Salsa

Grilled Cilantro Lime Chicken with Guacamole Salsa

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This post is brought to you by Paleo Magazine, which provided advertising support. Photo Credit: Savannah Wishart Photography.


Grilled Cilantro Lime Chicken with Guacamole Salsa

Recipe Notes

  • Active Prep: 45 minutes (includes marinating time)
  • Grill Time: 15 minutes
  • Total Time: 1 hour
  • Yield: Serves 4


For the Chicken

  • 1 (5–6-oz) boneless, skinless chicken breasts
  • 3 tablespoons fresh lime juice
  • 3 tablespoons finely chopped cilantro
  • 2 tablespoons extra virgin olive oil (plus more for grill)
  • 1 tablespoon finely grated lime zest
  • 1 teaspoon ground cumin
  • 1 teaspoon coconut sugar
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

For the Salsa

  • 2 medium ripe avocados, pitted and diced
  • 4 medium Roma tomatoes, seeded and diced
  • ½ cup diced red onion or chopped scallions
  • 1⁄4 cup finely chopped cilantro
  • 1 medium jalapeño pepper, seeded and finely chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, finely grated or minced
  • Sea salt and black pepper, to taste

Recipe Steps

1: Make the chicken: Place the chicken breasts between 2 pieces of plastic wrap and pound to an even thickness using a rolling pin or meat mallet. Place in a large bowl. Add the lime juice, cilantro, 2 tablespoons olive oil, lime zest, cumin, coconut sugar, salt and pepper. Toss to coat the chicken with the ingredients. Cover and refrigerate for at least 30 minutes (or up to 8 hours).

2: Heat a grill to medium-high. Remove the chicken from the marinade, and discard any extra marinade. Oil the grates of the grill well. Add the chicken and grill for 5–6 minutes per side, or until a meat thermometer pierced into the thickest part registers 165º F. Remove the chicken from the grill and let rest for 5 minutes.

3: Combine all of the ingredients for the salsa. Serve with the chicken.

Recipe Tips

Photo Credit: Savannah Wishart Photography