In case you missed the memo, Summer is well and truly here. It's hot out and so I am defaulting to grilling a lot of meat. We only moved to the US in November and other furniture has taken precedence over a barbecue but I do have a griddle to do a bit of grillin'. I have to say, a proper grill is on my list of wants and needs for our home here, for sure!
It is no secret to anyone that knows me well that I love and adore Mexican food. It's one of my fave flaves, for sure. I had a hankering for a little Mexican delight and my husband wanted this corn and avocado salad we'd had at a friend's house a couple of weeks ago so I whipped up this Chipotle Lime Grilled Chicken with my version of that salad.
Just a note on this salad, my husband hates peppers (capsicum) and is allergic to cilantro (coriander) so I make two salads out of this and they're split for the pictures but if there are no restrictions on peppers and cilantro for you then I would mix it all together for one delicious symphony of freshness in your mouth. Trust me, you won't regret it.
Chipotle Lime Chicken:
- 1/4 cup garlic olive oil
- 1/4 cup lime juice
- 2 cloves garlic, crushed
- 1 tablespoons chipotle powder
- 2 chipotle chilis in adobo sauce, crushed to a smooth paste
- 1 tablespoon turbinado sugar
- 1 pound chicken breast tenders
Instructions:
- In a large glass dish, combine oil, juice, chipotle powder, crushed chipotles in adobo, honey, crushed garlic and sugar. Stir to combine.
- Rinse and pat chicken tenders dry, then add to glass dish and turn to completely coat. The marinade should cover all the chicken. Put in fridge for 3-8 hours. I find that 3 hours is more than enough.
- Turn grill to medium heat. Place chicken on grill and cover - cook for 6-8 minutes.
- Turn chicken and cook for a further 4-6 minutes or until chicken is 165F according to a meat thermometer.
White Corn, Avocado & Heirloom Tomato Salsa:
- 2 ears white corn, rinsed and stripped
- 8 mini heirloom tomatoes, diced
- 1 ripe avocado, diced
- 1/4 red onion, diced
- 1/2 red pepper, diced
- 1/2 yellow pepper, diced
- 1 green onion, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 cloves garlic, crushed
- 1/2 cup fresh lime juice
- 1 teaspoon kosher salt
Instructions:
- Mix lime juice and salt together.
- Toss all chopped ingredients together, thoroughly.
- Pour dressing over salad and toss.
Serve chicken on a white corn tortilla with salsa verde and a heaping side of corn salsa. Enjoy!
Inspired by 5 Ingredient Fix
