Description
This refreshing Mexican-inspired dish features zesty grilled chicken paired with a sweet-spicy strawberry salsa, perfect for summer barbecues. Light, flavorful, and family-friendly, it’s a delicious way to enjoy whole, fresh ingredients.
Ingredients
For the Cilantro Lime Marinade:
1.5 cups fresh lime juice
2 tablespoons lime zest
1 cup fresh cilantro (chopped finely)
4 garlic cloves (minced)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
4 boneless, skinless chicken breasts (about 1.5 pounds total)
For the Strawberry Salsa:
1 pound ripe strawberries (diced to ~2 cups)
1/4 cup red or green onion (finely diced)
1 jalapeño (seeded and finely chopped)
Juice of 1 lime
2 tablespoons fresh cilantro (chopped)
1/2 teaspoon salt
Pinch of ground cumin
Instructions
Whisk together all marinade ingredients in a bowl or jar.
Place chicken breasts in a large ziplock bag or shallow dish and pour the marinade over them. Ensure the breasts are fully coated.
Seal the bag and refrigerate for at least 30 minutes (or up to 4 hours for more intense flavor).
Preheat grill to medium-high heat (around 375°F / 190°C). Lightly oil the grill grates to prevent sticking.
Grill the chicken for 6–8 minutes per side, or until fully cooked (internal temperature of 165°F / 74°C) and slightly charred.
While the chicken is grilling, mix all the salsa ingredients in a small bowl. Set aside.
Once the chicken is cooked, let it rest for 5 minutes before slicing.
Serve the chicken on a platter or in warm tortillas, topped with the fresh strawberry salsa.
Notes
Adjust the heat level by including or removing the jalapeño seeds.
The salsa can be made up to 2 hours ahead and stored in the refrigerator to let the flavors meld.
For a smoky touch, add a teaspoon of smoked paprika to the marinade.
Chicken can be swapped with grilled tofu or tempeh for a vegan version.