Rachel’s Fiesta Lime Grilled Chicken
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.
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