Go Back
–+ servings
Print Recipe

Rachel’s Fiesta Lime Grilled Chicken

Servings: 4

Ingredients

  • 1/2 cup coconut aminos Braggs liquid aminos, tamari, or low sodium soy sauce
  • 1/2 cup water
  • 1/4 cup avocado oil or olive oil
  • 2 fresh limes juice and zest
  • 4 fresh garlic cloves minced
  • Optional: 1 Tbsp tequila
  • 1/2 tsp sea salt
  • 1/2 tsp cayenne pepper
  • 1 lb boneless skinless chicken breast
  • 1 Tbsp avocado oil or olive oil
  • 2 tsps Cajun seasoning mix recipe above
  • 2 tsps dried parsley
  • 2 tsps cumin

Avocado salsa:

  • 2 ripe avocados diced
  • 1 small red onion or 4 green onions small diced/sliced
  • 2 cups cherry tomatoes quartered
  • 2 Tbsps freshly squeezed lime juice
  • handful of fresh cilantro leaves chopped
  • 1 jalapeño seeded and minced optional
  • sea salt and ground black pepper to taste

Instructions

  • In a large bowl whisk together the coconut aminos, water, oil, lime juice and zest, minced garlic, tequila, sea salt and cayenne.
  • Add your chicken to the bowl, tossing to coat well, then cover and let it marinate for 2 hours or overnight in your refrigerator.
  • Meanwhile, chop your salsa ingredients.
  • In a medium bowl, add all the salsa ingredients together with lime juice and cilantro; Season to your taste and toss well to combine. Set aside.
  • Once finished marinating, remove the chicken from the marinade and discard the liquid then rub the chicken with oil, Cajun seasoning, parsley, and cumin.
  • Preheat a grill pan or an outdoor grill over medium heat.
  • Grill your chicken using my tips above until the internal temperature reaches 165 degrees f.
  • Serve with your avocado salsa.