Chili-Garlic Grilled Chicken with Avocado-Cherry Salsa

• Meat

  • 4 (6- to 8-oz. boneless, skinless chicken breast, boneless skinless halves

• Produce

  • 1 Avocado
  • 1/4 cup Cilantro, fresh
  • 1 Garlic clove
  • 1 tbsp Lime zest plus
  • 1 Shallot, small
  • 2 cup Sweet cherries, pitted and chopped

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Chili powder
  • 1 Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Other

  • 1/2 Jalapeño, seeded and chopped

Found on countryliving.com

Ingredients

• 1 garlic clove, chopped
• 1 tsp. chili powder
• 1/4 c. extra-virgin olive oil, divided
• 1 tbsp. lime zest plus 1/4 c. lime juice, divided, plus wedges for serving
• Kosher salt
• Freshly ground black pepper
• 4 (6- to 8-oz.) boneless, skinless chicken breast halves
• 2 c. sweet cherries, pitted and chopped
• 1 small shallot, chopped
• 1/2 jalapeño, seeded and chopped
• 1/4 c. Chopped fresh cilantro
• 1 avocado, chopped

Directions

• Combine garlic, chili powder, 3 tablespoons oil, lime zest and 2 tablespoons juice, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large zip-top bag. Add chicken, seal, and turn to coat. Marinate, in the refrigerator, 30 minutes and up to 2 hours.Meanwhile, combine cherries, shallot, jalapeño, cilantro, remaining 1 tablespoon oil, and remaining 2 tablespoons lime juice in a bowl. Season with salt and pepper. Let stand 15 minutes. Fold in avocado.Heat grill to medium-high. Remove chicken from marinade and pat dry with paper towels. Season with salt and pepper. Grill over direct heat, covered, until internal temperature reaches 165 degrees F, 6 to 8 minutes per side. Let stand 5 minutes. Serve with salsa and lime wedges.