Grilled Chicken with Spicy Avocado-Cilantro Cream and Charred Corn Salsa
This unique grilled chicken recipe features a zesty marinade and is topped with a creamy avocado-cilantro sauce and a vibrant charred corn salsa, making it a flavorful and satisfying dish that stands out from the crowd.
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In a bowl, combine 1/4 cup olive oil, 2 tablespoons lime juice, 1 tablespoon honey, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1/2 teaspoon salt to create the marinade.
Place 4 boneless, skinless chicken breasts in a resealable plastic bag and pour the marinade over the chicken.
Seal the bag and massage the marinade into the chicken, then refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
While the chicken marinates, prepare the charred corn salsa by heating a grill pan over medium-high heat.
Add 2 cups of fresh corn kernels (about 3 ears of corn) to the pan and cook, stirring occasionally, until the corn is charred and tender, about 5-7 minutes.
In a mixing bowl, combine the charred corn with 1/2 cup diced red onion, 1/2 cup diced tomatoes, 1/4 cup chopped fresh cilantro, and 1 tablespoon lime juice.
For the avocado-cilantro cream, blend 1 ripe avocado, 1/4 cup Greek yogurt, 1/4 cup fresh cilantro, 1 tablespoon lime juice, and a pinch of salt in a food processor until smooth.
Preheat the grill to medium-high heat and remove the chicken from the marinade, discarding the excess marinade.
Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
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Once cooked, let the chicken rest for 5 minutes before slicing.
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Serve the grilled chicken topped with the spicy avocado-cilantro cream and charred corn salsa for a burst of flavor in every bite.
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