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Grilled Chicken with Avocado Salsa

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This time of year it’s too hot to heat up the kitchen, so I turn to the grill. This delicious chicken dish comes together in just a few minutes. The addition of ripe avocados and summer tomatoes can make a grown man cry. If you’ve got time, make the marinade in the morning. When dinner time rolls around you’ll thank me. 


For the marinade:

  • 1-1/2 lbs. boneless skinless chicken breasts
  • 2 cloves garlic, minced
  • 3 T extra virgin olive oil
  • Juice of one lime
  • 1/4 c. chopped cilantro
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

For the avocado salsa:

  • 2 avocados, diced
  • 1 large tomato, diced
  • 1/4 c. red onion, diced
  • 1 jalapeno, seeded and diced
  • 1/4 c. cilantro, chopped
  • Juice of one lime
  • Salt and pepper to taste


  • Mix together all of the chicken marinade ingredients.
  • Put it in a ziploc bag with the chicken and refrigerate until you’re ready to cook. You can do this as little as 30 minutes before you start the grill, but if you can, let it marinade all day.
  • About 30 minutes before you’re ready to eat, mix together the ingredients for the avocado salsa.
  • Fire up the grill and cook for about 5-6 minutes on each side, depending upon how big your chicken breasts are.
  • Top with the avocado salsa.

Not only is this delicious, but it’s good for you too!

When we were wondering what to serve with this delicious chicken, we asked Heather Burns, our very own expert in all things beer and proprietor at St. Gambrinus Beer Shoppe in Brooklyn, NY. Heather said we should try Zombie Dust by the 3 Floyds Brewery. She said that it is refreshing and made with all Citra hops that have a citrus-like characteristic.  Zombie Dust has a nicely balanced bitterness. Heather says it is a great beer to enjoy on it’s own or versatile enough to pair with lots of different foods. She especially loves a hoppy beer with spicy food!