Chicken breasts: We recommend using four boneless and skinless chicken breasts for this recipe. These provide a lean, versatile, and tender protein base that perfectly absorbs the savory seasonings and cooks quickly on the grill. Opt for high-quality chicken for the best flavor.

Olive oil: Two tablespoons of good quality olive oil are used to coat the chicken. This not only helps the spices adhere but also ensures the chicken remains moist during grilling, preventing it from drying out and adding a subtle, fruity richness to the overall taste.

Garlic powder: One teaspoon of garlic powder imparts a warm, aromatic, and savory depth to the chicken’s seasoning. It’s a convenient way to get a consistent garlic flavor without the risk of fresh garlic burning on the grill.

Paprika: Add one teaspoon of paprika for a mild, slightly smoky flavor and a beautiful, reddish-orange hue to the grilled chicken. It’s a classic spice that enhances the visual appeal and taste profile.

Salt: Essential for enhancing the natural flavors, one teaspoon of salt is used to season both the chicken and the avocado salsa. It balances the taste and brings out the best in every ingredient.

Black pepper: Half a teaspoon of freshly ground black pepper introduces a touch of subtle heat and complex spice notes to the chicken seasoning, complementing the other flavors beautifully.

Avocados: The star of our vibrant salsa! You’ll need two ripe avocados, preferably Hass variety, known for their creamy texture and rich, nutty flavor. Choose avocados that yield slightly to gentle pressure.

Tomato: One medium-sized tomato, diced, adds essential juiciness, a refreshing acidity, and a touch of sweetness to the avocado salsa. Roma or vine-ripened tomatoes work wonderfully.

Red onion: A quarter cup of finely chopped red onion contributes a sharp, pungent, and slightly sweet flavor, along with a delightful crunch, elevating the salsa’s complexity without overpowering it.

Lime juice: One tablespoon of fresh lime juice is critical for the salsa. It provides a bright, zesty tang that cuts through the richness of the avocado and is key to preventing browning, keeping the salsa looking fresh and vibrant.

Cilantro: Two tablespoons of fresh, chopped cilantro are added for an indispensable herbal aroma and a clean, citrusy flavor that ties all the salsa ingredients together, adding an authentic, fresh touch.

To elevate your grilled chicken with avocado salsa from good to extraordinary, mastering a few simple techniques is key. Firstly, for exceptionally juicy and flavorful chicken breasts, consider marinating them. After brushing the chicken with olive oil and generously seasoning with garlic powder, paprika, salt, and black pepper, let them rest for at least 30 minutes at room temperature, or ideally, refrigerate for 2-4 hours. This allows the spices to deeply penetrate the meat, infusing every bite with robust flavor and helping to tenderize the chicken. When grilling, aim for medium-high heat (around 400-450°F or 200-230°C). Brush your grill grates with oil to prevent sticking and achieve those beautiful, restaurant-quality grill marks. Cook the chicken for 6-7 minutes per side, using a meat thermometer to ensure an internal temperature of 165°F (74°C) for food safety and optimal juiciness.

Secondly, for your avocado salsa, handling the ingredients with care is crucial for its texture and appearance. Once you’ve diced the ripe avocados, tomato, and finely chopped the red onion, combine them in a bowl. Drizzle with fresh lime juice and sprinkle with cilantro and salt. Instead of mashing, gently fold the ingredients together using a spatula or spoon. This preserves the distinct shape and creamy consistency of the diced avocados, creating a visually appealing salsa with varying textures that perfectly complements the grilled chicken. The goal is a chunky, vibrant mixture, not a smooth guacamole. Serve the salsa immediately after preparation for the freshest taste and to prevent browning.

• Boneless, skinless chicken breasts – Substitute with turkey breast: Turkey breast is an excellent lean protein alternative, offering a similar texture and mild flavor profile when grilled. Simply slice it to a similar thickness as chicken breasts and adjust grilling time slightly if needed, as turkey can sometimes cook a little faster.

• Olive oil – Substitute with avocado oil: Avocado oil is a fantastic choice due to its high smoke point and neutral flavor, making it ideal for grilling without imparting unwanted tastes. It also complements the avocado in the salsa, adding a subtle richness.

• Garlic powder – Substitute with fresh garlic: For a more pungent and robust garlic flavor, mince 2-3 cloves of fresh garlic and mix it with the olive oil and other spices for the chicken marinade. Be mindful that fresh garlic can burn more easily on high heat, so keep an eye on it.

• Paprika – Substitute with cayenne pepper or smoked paprika: If you prefer a spicier kick, use a pinch of cayenne pepper. For an intensified smoky flavor, opt for smoked paprika. Both will significantly alter the flavor profile, so adjust according to your preference.

• Salt – Substitute with soy sauce or tamari: For an umami-rich twist, a splash of low-sodium soy sauce or tamari (for gluten-free) can replace some of the salt in the chicken marinade. Be aware it will introduce a distinct Asian-inspired flavor, altering the original profile slightly.

• Black pepper – Substitute with white pepper: White pepper offers a milder, slightly earthier heat compared to black pepper. It’s also visually less noticeable, making it a good choice if you want to maintain the clean appearance of the chicken.

• Diced avocados – Substitute with diced mango or peaches: For a sweeter, tropical salsa, replace avocados with diced fresh mango or even peaches. These fruits provide a juicy, soft texture and a delightful sweetness that pairs wonderfully with grilled chicken, creating a different but equally delicious experience.

• Diced tomato – Substitute with diced red bell pepper or cucumber: Red bell pepper offers a sweet crunch and vibrant color, while diced cucumber provides a crisp, cooling freshness. Both are excellent alternatives to tomatoes, adding texture and moisture to the salsa.

• Finely chopped red onion – Substitute with green onions or shallots: Green onions (scallions) offer a milder, fresher onion flavor with a delicate crunch, while finely diced shallots provide a more subtle, sweet onion note. Both are great for those who find red onion too strong.

• Fresh lime juice – Substitute with lemon juice: Lemon juice provides a similar bright, acidic tang that effectively balances the flavors in the salsa and helps prevent avocado browning. It’s a readily available and equally effective citrus alternative.

• Chopped cilantro – Substitute with parsley or mint: If cilantro isn’t to your taste, fresh parsley (flat-leaf is best) offers a clean, herbaceous flavor. For a truly refreshing twist, a small amount of finely chopped mint can introduce a surprising burst of coolness to the salsa.

• Salt – Substitute with sea salt or Himalayan pink salt: While functionally similar, gourmet salts like flaky sea salt or pink Himalayan salt can add nuanced mineral flavors and a satisfying textural crunch, especially when sprinkled over the finished dish.

• For optimal freshness and to prevent bacterial growth, always allow the grilled chicken to cool completely to room temperature (within two hours of cooking) before storing. This crucial step prevents condensation from forming inside the container, which can lead to soggy chicken and potential food safety issues.

• For short-term storage, place the cooled grilled chicken in a clean, airtight container. It can be safely stored in the refrigerator for up to 3-4 days. It is vital that the avocado salsa is stored separately from the chicken to maintain its delicate texture and vibrant freshness.

• To preserve the freshness and minimize browning of the avocado salsa, immediately after preparing, transfer it to an airtight container. Gently press a piece of plastic wrap directly onto the surface of the salsa to eliminate air exposure, and then seal the container tightly. A little extra lime juice squeezed over the top before sealing also helps. Store in the refrigerator for a maximum of 1-2 days, as avocados are prone to oxidizing quickly.

• If you wish to freeze the grilled chicken, first ensure it’s completely cooled. Wrap each chicken breast individually in plastic wrap or aluminum foil to prevent freezer burn and then place them into a heavy-duty freezer-safe bag or container. This method helps maintain their moisture and flavor. Frozen grilled chicken can be stored for up to 3 months.

• Unfortunately, avocado salsa does not freeze well. The high water content of avocados and tomatoes causes them to become watery and mushy upon thawing, losing their desirable creamy texture and vibrant appearance. It is always best to prepare a fresh batch of salsa when you are ready to enjoy your meal.

• When reheating frozen grilled chicken, transfer it to the refrigerator to thaw overnight. For reheating, a preheated oven at 350°F (175°C) is ideal. Place the chicken in an oven-safe dish, possibly with a splash of broth or water, and cover with foil. Heat for about 10-15 minutes, or until the internal temperature reaches 165°F (74°C), ensuring it remains juicy.

• For a quicker reheating method for chilled chicken, the microwave can be used on medium power. Cover the chicken with a damp paper towel to prevent it from drying out. Heat in 30-second intervals, flipping once, until warmed through. Always verify the internal temperature for safety.

• No matter the reheating method, always use a meat thermometer to ensure the internal temperature of the chicken reaches a safe 165°F (74°C) before consumption.

• Oven Method: For the most consistent and tender reheat, preheat your oven to 350°F (175°C). Place the leftover grilled chicken on a baking sheet, ideally with a tablespoon of water or chicken broth, and cover tightly with aluminum foil. This helps retain moisture. Heat for approximately 15-20 minutes, or until heated through to 165°F (74°C). The avocado salsa should ideally be prepared fresh, but if using leftover salsa, do not reheat it; serve chilled or at room temperature alongside the hot chicken.

• Microwave Method: For a quick and convenient reheat, place the chicken on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out during heating. Microwave on medium power for 1-2 minutes, checking frequently and flipping halfway through, until warmed through. Remember, microwaving can sometimes alter texture, so proceed with caution. The avocado salsa should always be added fresh after the chicken has been reheated, as microwaving destroys its vibrant texture and flavor.

• Stovetop Method: To maintain some of that delicious grilled char, slice the chicken into smaller, even pieces for quicker and more uniform heating. Add a splash of olive oil or a bit of chicken broth to a skillet over medium heat. Add the chicken pieces and cook, stirring occasionally, for 5-7 minutes until heated through. This method can help crisp up the exterior slightly. As always, prepare fresh avocado salsa to accompany the reheated chicken for the best taste and texture experience.

• Air Fryer Method: For a wonderfully crispy exterior and tender interior, the air fryer is an excellent choice for reheating grilled chicken. Preheat your air fryer to 350°F (175°C). Place the chicken inside the basket in a single layer (cook in batches if necessary). Heat for about 5-7 minutes, checking at the 3-minute mark and flipping, until the chicken is hot and slightly crisped. The air fryer excels at bringing back that “freshly grilled” feel. And once more, serve with a freshly made batch of avocado salsa.

• Grill: A gas or charcoal grill is the star tool for this recipe, imparting irresistible smoky flavors and characteristic grill marks to the chicken breasts, making them perfectly tender and delicious.

• Brush: A silicone or pastry brush is essential for evenly applying olive oil and seasoning over the chicken breasts, ensuring every inch is coated for maximum flavor and to prevent sticking.

• Mixing bowl: A medium-sized mixing bowl is required for combining and gently folding all the fresh ingredients for the avocado salsa, ensuring they are well-incorporated without being mashed.

• Knife: A sharp chef’s knife or paring knife is crucial for precisely dicing the avocados, tomato, and finely chopping the red onion, ensuring all salsa components are the desired uniform size.

• Cutting board: A sturdy, food-safe cutting board provides a stable and hygienic surface for all your chopping and dicing tasks, protecting your countertops.

• Tongs: Long-handled grilling tongs are indispensable for safely and efficiently flipping the chicken breasts on the hot grill, allowing for even cooking and perfect sear on both sides.

• Measuring spoons: Accurate measuring spoons are used to precisely portion out the spices for the chicken and the lime juice and salt for the salsa, ensuring a balanced and consistent flavor profile every time.

• Serving platter: A beautiful serving platter is ideal for presenting the perfectly grilled chicken breasts elegantly, topped with the vibrant avocado salsa, making it ready to serve immediately and impress your guests.

• Meat thermometer: An instant-read meat thermometer is a non-negotiable tool for ensuring the chicken is cooked safely to an internal temperature of 165°F (74°C) and remains perfectly juicy, preventing overcooking.

Pre-marinade the chicken: One of the easiest ways to save time and boost flavor is to season and coat your chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper the night before. Store them in an airtight container in the fridge, so on cooking day, they’re ready to hit the grill immediately.

Utilize a grill pan indoors: If outdoor grilling isn’t an option or you’re short on time, a grill pan can cook the chicken just as effectively and quickly on your stovetop. This avoids the setup and cleanup of an outdoor grill, streamlining your cooking process significantly.

Prep salsa ingredients in advance (with a caveat): While avocado browns quickly, you can dice the tomato and finely chop the red onion and cilantro a day ahead. Store them separately in airtight containers in the fridge. On serving day, simply dice the avocados, squeeze the lime juice, and combine all ingredients for fresh, vibrant avocado salsa in minutes.

Batch cook for future meals: Double the recipe and grill extra chicken breasts. The cooked chicken can be stored in the refrigerator or frozen (as detailed in the storage section). This allows you to quickly assemble other healthy meals like salads, wraps, or tacos throughout the week, maximizing your cooking effort.