Grilled chilli chicken with avocado and green salad
Grilled Chilli Chicken with Avocado and Green Salad features spicy, marinated chicken thighs grilled to perfection, complemented by a refreshing avocado and mixed greens salad dressed with lime. This dish combines bold chili and garlic flavors with the creaminess of avocado, ideal for a healthy meal or summer barbecue.
Cook time 8 min
Prep time 10 min
Ingredients:
2 garlic cloves2 red hot chili peppers
2 tbsp olive oil
8 chicken thighs
1 avocado
2 limes
1 onion
2 cups mixed greens (or salad mix)
Discover the perfect balance of heat and freshness with our Grilled Chilli Chicken with Avocado and Green Salad. This dish combines the bold flavors of chili and garlic with the zesty brightness of lime and the creamy texture of avocado, all served on a bed of mixed greens for a nutritious and delicious meal. Ideal for a summer barbecue or a healthy dinner option, this recipe is sure to please your taste buds.
Instructions:
- In a large bowl, combine the minced garlic, finely chopped chili peppers, olive oil, lime zest, and half the lime juice. Mix well.
- Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat the grill to medium-high heat. If using a grill pan, heat it on medium-high on your stove.
- Remove the marinated chicken thighs from the refrigerator.
- Grill the chicken for about 6-7 minutes on each side, or until they are thoroughly cooked and have nice grill marks. The internal temperature should reach 165°F (75°C).
- While the chicken is grilling, prepare the avocado salad.
- In a bowl, combine the sliced avocado, thinly sliced onion, remaining lime juice, and a pinch of salt. Mix gently to avoid mashing the avocado.
- Place a generous handful of mixed greens or salad mix on each plate.
- Add a portion of the avocado salad on top of the greens.
- Once the chicken is fully cooked, let it rest for a couple of minutes, then slice if desired.
- Place the grilled chicken thighs (whole or sliced) on top of the salad.
- Garnish with additional lime slices if desired.
- Serve immediately and enjoy your delicious, spicy grilled chili chicken with refreshing lime avocado salad!
By following these steps, you'll create a mouthwatering Grilled Chilli Chicken with Avocado and Salad that's both flavorful and healthy. The spicy chicken pairs beautifully with the creamy avocado and crisp salad, making it a well-rounded and satisfying dish. Enjoy this fresh and vibrant meal with friends and family, and savor every bite of this delightful culinary experience.
Grilled chilli chicken with avocado and green salad FAQ:
Marinate the chicken for at least 30 minutes for flavor infusion, but up to 4 hours will provide deeper flavor.
Grill the chicken thighs for about 6-7 minutes on each side or until they reach an internal temperature of 165°F (75°C). Using a meat thermometer is the best way to check doneness.
Yes, you can substitute chicken thighs with chicken breasts or other meats like turkey, but cooking times may vary. Ensure any meat reaches the safe cooking temperature.
Store leftover grilled chicken and salad in an airtight container in the refrigerator for up to 3 days. For best quality, consume the avocado salad on the same day as prepared.
If you don’t have fresh limes, you can use bottled lime juice as a substitute, though the flavor may not be as vibrant. Use about 1 tablespoon of bottled juice for each lime.
Tips:
- For an even spicier kick, you can leave the seeds in the chili peppers when chopping them.
- Make sure to marinate the chicken for at least 30 minutes to allow the flavors to fully penetrate the meat.
- Keep an eye on the grill to ensure the chicken is cooked through but not overdone; you want it juicy and tender.
- If you prefer a different kind of greens, feel free to substitute with spinach, arugula, or any salad mix of your choice.
- When slicing the avocado, do it just before serving to prevent it from browning.
- Squeeze a little extra lime juice over the salad just before serving to enhance the freshness and flavor.
Nutrition per serving
4 ServingsCalories 550kcal
Protein 36g
Carbohydrates 13g
Fiber 5g
Sugar 3.60g
Fat 45g
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