Summer Chicken Recipe

Print Recipe

5 from 30 votes

Summer Chicken Recipe that’s juicy, smoky, fresh, and piled high with avocado corn salsa—you’ll be hooked.

Prep Time25

Marinating Time45

Total Time1 10

Course: Dinner

Cuisine: American

Keyword: Grilled Chicken with Avocado Salsa, Summer Chicken Recipe

Servings: servings

Author: Chelsea Lords

Cost: $16.17

Equipment

Grill or large nonstick skillet

Ingredients

Chicken & Serving

1 batch Taco Chicken click the link and follow directions
Cooked rice optional, for serving

Corn Avocado Salsa

4 ears sweet corn or 4 cups frozen corn
2 tablespoons olive oil
2 tablespoons lime juice
2 large ripe avocados diced
3/4 cup finely diced red onion 1 small onion
1 small red bell pepper diced
1/3 cup finely chopped cilantro
1 tablespoon minced garlic
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes optional
Salt and pepper

US - Metric

Instructions

Follow the directions linked in the ingredient list to make the Taco Chicken.
Cook the corn: Choose one of the following methods:
Grilled Corn on the Cob: Brush husked corn with oil, lightly season, and grill at 400°F. Turn every 3 minutes until lightly charred, about 12 minutes. Let cool, then cut off the cob.
Stovetop Corn (Frozen or Canned): Melt 2 tablespoons butter in a hot pan. Add corn and cook for about 10 minutes, stirring occasionally until browned. Season with salt and pepper. Let cool.
In a large bowl, gently toss together the cooled corn, lime juice, avocado, red onion, red pepper, cilantro, garlic, cumin, and red pepper flakes (if using). Season with salt and pepper to taste (I add 1/4 tsp each). Gently toss again.
Spoon the avocado salsa over the grilled chicken. Serve with rice, if desired.

Video

Notes

Storage: Store leftover grilled chicken and avocado salsa separately. Keep the chicken in an airtight container in the fridge for up to 4 days. For the salsa, cover tightly and refrigerate for 1-2 days, but it's best fresh.

Nutrition