I love this dish for so many reasons. It’s so fresh and bright, with tender marinated chicken and a salsa that will make you feel as if you’re on a sunny patio, no matter the season. The chicken is marinated in a zesty cilantro lime sauce, then grilled to juicy perfection, while the sweet and spicy strawberry salsa adds a delicious twist. It’s ready in just 45 minutes, making it my go-to for those busy nights when I still want something that tastes amazing.
Fruits and Veggies: Tomato, strawberry, jalapeno pepper (seeds removed), and green onion all chopped are the base of this salsa. Cilantro: Yep, it’s in the salsa too! It ties the flavors together and adds freshness. Lime Juice: I love lots of lime juice in my salsas, fresh only! Salt and Pepper: Season the salsa to your taste—just enough to bring out the flavors without overpowering the freshness.
In a blender, combine 2 tablespoons of olive oil, 1 tablespoon of honey, ¼ cup of chopped cilantro, 1 teaspoon of lime zest, 2 tablespoons of lime juice, ¼ teaspoon of salt, ½ teaspoon of pepper, and ¼ cup of club soda (if you’re using it). Blend for about 30 seconds until it’s nice and smooth. Tip: If you don’t have a blender, you can just whisk everything together in a bowl—just make sure the honey is well mixed in. Place the 1½ pounds of boneless, skinless chicken breasts between two pieces of plastic wrap. Using a meat mallet, gently pound the chicken until it’s about ½ inch thick. This helps the chicken cook evenly and keeps it tender on the grill. Tip: If you don’t have a meat mallet, the bottom of a heavy pan or even a rolling pin works too. Place the chicken in a large bowl or a ziplock bag and pour the marinade over it. Toss to coat the chicken evenly, then let it marinate for about 20 minutes while you heat up the grill and make the salsa. Tip: If you have extra time, letting the chicken marinate for a few hours or even overnight will make it even more flavorful. In a bowl, toss together 1 cup of chopped tomatoes, 1 cup of chopped strawberries, 1 chopped jalapeño pepper, 5 chopped green onions, ¼ cup of chopped cilantro, 2 tablespoons of lime juice, ¼ teaspoon of salt, and ½ teaspoon of pepper. Give it a good mix and then cover it and pop it in the fridge until you’re ready to serve. Tip: If you like your salsa on the milder side, remove the seeds from the jalapeño before chopping, or just use half of it. Heat your grill to medium-high. Once it’s hot, place the marinated chicken breasts on the grill. Cook for about 3 to 4 minutes per side, or until the chicken is fully cooked through and has nice grill marks. Tip: Resist the urge to move the chicken around too much while it’s cooking—leaving it in place will give you those perfect grill marks and keep the chicken juicy.
More Delicious Chicken Recipes
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