Description
This vibrant Fiesta Lime Chicken recipe features juicy marinated chicken breasts rubbed with a zesty blend of lime, chili powder, and smoked paprika. The chicken is cooked to perfection using stovetop or grilling methods, then paired with a fresh, colorful avocado salsa made from ripe avocados, tomatoes, corn, and a touch of cilantro. Perfect for a quick, flavorful meal that brings a taste of the Southwest to your table in just 15 minutes of active prep time.
Ingredients
Scale
Chicken Rub
- 1 pound chicken breasts, pounded to an even thickness
- 2 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime)
- Lime zest from 1 lime
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4–1/2 teaspoon chipotle chili powder (optional for heat)
- 1/4 teaspoon pepper
Avocado Salsa
- 2 medium avocados, ripe but firm, chopped
- 1 cup cherry tomatoes, quartered (or 2 Roma tomatoes, seeded and chopped)
- Fresh corn from 1 ear of sweet corn
- 1/3 cup finely chopped red onion
- 1/2 red bell pepper, chopped
- 1 jalapeno pepper, diced, seeds separated
- 2 tablespoons finely chopped cilantro
- 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
- 2 tablespoons lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon pepper (or more to taste)
Instructions
- Prepare Chicken Rub: In a small bowl, whisk together the chili powder, brown sugar, salt, ground cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder (if using), pepper, lime juice, olive oil, and lime zest. Rub this mixture evenly over the chicken breasts. For best flavor, let chicken sit for 30 minutes at room temperature or refrigerate up to 8 hours, then bring to room temperature before cooking.
- Make Avocado Salsa: In a large bowl, combine cherry tomatoes, fresh corn kernels, red onion, red bell pepper, jalapeno (seeds separated as desired for heat), cilantro, minced garlic, lime juice, ground cumin, salt, and pepper. Cover and chill for 30 minutes up to 24 hours. Just before serving, gently fold in chopped avocados and adjust seasoning with additional salt, pepper, or jalapeno seeds if more heat is preferred.
- Cook Chicken – Stovetop Method: If refrigerated, let chicken come to room temperature for 15-30 minutes. Heat and grease an indoor grill pan or skillet over medium-high heat until very hot. Add chicken and cook undisturbed for 3-5 minutes until nicely browned or blackened on one side. Flip chicken, cover, reduce heat to medium, and cook for another 5-7 minutes depending on thickness, until cooked through. Remove and let rest for 5 minutes before slicing. Optionally, garnish with extra lime juice.
- Cook Chicken – Grilling Method: If refrigerated, allow chicken to sit at room temperature for 15-30 minutes. Preheat and grease grill to medium heat (375-450°F). Grill chicken undisturbed for 5-7 minutes per side or until internal temperature reads 165°F. Remove and rest 5 minutes before slicing.
- Serve: Slice the rested chicken and serve topped with the prepared avocado salsa for a fresh, vibrant meal.
Notes
- Allowing the chicken to marinate enhances flavor and tenderness.
- Chipotle chili powder is optional for heat; adjust based on your spice preference.
- The avocado salsa can be prepared ahead and refrigerated without avocados, which are added just before serving to prevent browning.
- Use an instant-read thermometer to ensure chicken is fully cooked to 165°F.
- If using stovetop, cover the chicken while cooking the second side to retain moisture.
- Adjust jalapeno seeds in salsa to control spiciness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Southwestern
Keywords: Fiesta Lime Chicken, grilled chicken, avocado salsa, lime chicken recipe, southwest chicken, easy chicken dinner, healthy chicken recipe
