Lime Salsa Chicken

Lime juice, sherry, and oregano do the heavy work in this marinade. An hour in the fridge is all the chicken needs to pick up that tangy, herby flavor before hitting the grill.

The salsa is where things get interesting. Beyond the expected tomato, jalapeño, and cilantro, this one throws in chopped mint and slivered almonds. The mint adds a cool, bright edge that balances the heat, and the almonds give a subtle crunch you don’t usually find in a salsa.

One detail worth following: reserve three tablespoons of marinade before the chicken goes in, then boil the rest separately for basting. This keeps you from cross-contaminating while still layering lime flavor onto the chicken as it grills.

Grill the breasts about 8 inches from the heat, turning and basting often. You’re looking for about 16 to 20 minutes total. Serve them on a platter with the chilled salsa, sliced avocado, and tortilla chips on the side.

Pro Tips

• Always boil the used marinade for a full minute before basting. This kills any bacteria from the raw chicken.
• Let the salsa chill at least an hour so the flavors marry. It tastes flat when freshly mixed.
• Pound the chicken breasts to even thickness before marinating so they cook at the same rate on the grill.
• Don’t skip the black olives in the salsa. They add a salty, briny note that ties everything together.

Variations

• Mango salsa version: Replace the tomato with diced mango for a sweeter, tropical take.
• Skillet method: No grill? Sear the marinated chicken in a cast-iron skillet over medium-high heat for the same char flavor.