Citrus Avocado Chicken

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I actually had this citrus avocado chicken for the first time when I was visiting our Edwards cousins in Hawaii… they made it for us and I just HAD to get the recipe.

Grilled Balsamic Chicken – This has been a go-to recipe of ours for years.  The chicken is marinated in olive oil, balsamic vinegar, and Italian seasonings.  It has so much flavor and always comes out tender, never dry.  It is perfect for slicing and serving on a big, green salad.

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Ingredients (with Amazon Links)
  • 2 limes segmented
  • 2 oranges segmented
  • 1 medium grapefruit segmented
  • 1 Serrano Chile stemmed, seeded and minced
  • 1 green onion white part only minced
  • 1 Tbsp finely chopped fresh basil
  • 1 Tbsp finely chopped fresh cilantro
  • 1 Tbsp honey
  • 1 tsp. minced Anaheim Chile pepper
  • 2 Tbsp citrus zest reserved from the salsa
  • 1/2 cup citrus juice reserved from the salsa
  • 2 Tbsp honey
  • 1 Tbsp EVOO
  • 1 tsp minced garlic
  • 1 Serrano Chile stemmed, seeded and minced
  • 1 Tbsp finely chopped fresh basil
  • 1 Tbsp finely chopped fresh cilantro
  • 1/2 tsp ground cumin
  • 4 boneless skinless chicken breasts I prefer to use the chicken tenders
  • 2 Firm Ripe Avocados


To make salsa:
  1. Wash and dry the limes, oranges, and grapefruit. Grate their zests and set aside for use in the marinade. Peel and section the citrus fruit, discarding the membranes, and reserve the juice for the marinade. Cut each citrus segment into three or four pieces and place in a large stainless steel mixing bowl with the remaining salsa ingredients. Mix and refrigerate until one hour before serving.
To make marinade:
  1. Whisk the reserved citrus zest and juice with remaining ingredients.
  2. Rinse chicken breasts under cold water and pat dry with paper towels. Place in large plastic bag and pour in the marinade. Press out the air and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 4-8 hours, turning occasionally.
  3. 1 Hour before serving:
  4. Cut the avocados into chunks and mix with salsa, Let sit at room temperature.
  5. 15 minutes before serving:
  6. Grill the chicken! Discard the marinade and grill at direct medium heat until juices run clear. (8-10 minutes)

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