Grilled Chicken with Avocado Lime Salsa

Instructions

1. 1

   Pat chicken breasts dry with paper towels and place between plastic wrap. Using a meat mallet, gently pound each breast to an even thickness of about 0.75 inches.

   Tip: Even thickness ensures the chicken cooks uniformly without drying out the edges.

2. 2

   In a small bowl, combine minced garlic, 1 tablespoon of olive oil, paprika, sea salt, and black pepper. Rub this mixture evenly over both sides of each chicken breast and let sit for 10 minutes.

   Tip: Marinating briefly allows the flavors to penetrate the meat.

3. 3

   Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates. Place chicken breasts on the grill and cook for 12-14 minutes, turning once halfway through, until an instant-read thermometer registers 165°F in the thickest part.

   Tip: Avoid moving the chicken too much on the grill to develop nice char marks.

4. 4

   While chicken cooks, prepare the avocado salsa. In a medium bowl, combine diced avocado, diced tomato, red onion, jalapeño, and cilantro. Squeeze lime juice over the mixture and gently toss to combine, seasoning with a pinch of salt.

   Tip: Add the lime juice just before serving to prevent the avocado from browning too quickly.

5. 5

   Remove chicken from the grill and let rest for 5 minutes before plating.

   Tip: Resting allows the juices to redistribute throughout the meat for maximum tenderness.

6. 6

   Place each chicken breast on a serving plate and spoon the avocado lime salsa generously over the top. Drizzle with crema in a thin line across the plate.

   Tip: Serve immediately for the best flavor and texture contrast.