Grilled Taco Chicken with Avocado Corn Salsa
This fresh grilled chicken paired with creamy avocado and sweet corn salsa is a perfect meal for warm summer evenings.
recipesbynani.comThere is nothing quite like firing up the grill when the weather gets warm. This taco chicken is one of my favorite go to recipes because the spices are simple and the flavors are so bright and satisfying.
My best tip for this recipe is to let the chicken marinate for at least thirty minutes so the taco seasoning really sticks. It makes the meat so juicy and flavorful every single time you cook it.
🧺 Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil
- 1 cup fresh or canned corn kernels
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup red onion, finely diced
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
👩🍳Instructions
- 1
Rub the chicken breasts evenly with the olive oil and taco seasoning.
- 2
Preheat your grill to medium high heat.
- 3
Grill the chicken for about 6 to 8 minutes per side, or until it is cooked through and reaches an internal temperature of 165 degrees.
- 4
While the chicken cooks, mix the corn, diced avocado, cherry tomatoes, red onion, lime juice, and cilantro in a small bowl. Add salt and pepper to your liking.
- 5
Let the chicken rest for five minutes after taking it off the grill.
- 6
Serve the chicken warm, topped with a generous scoop of the fresh salsa.
💡 Tips
Store any leftover salsa in an airtight container in the fridge for up to one day. You can serve this chicken over a bed of greens or inside warm flour tortillas for a complete taco night meal.
Made this recipe? Let us know how it went.
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