Cilantro Roast Chicken with Avocado Salsa

Serves: 4



Cilantro Lime Chicken:

1.5 lb. (4 skin on, with bones chicken breasts or 4 boneless chicken breasts)

¼ cup lime juice (You’ll need more later, so you might want to squeeze it all now)

2 Tbsp Flying Olive Extra Virgin Olive Oil Suggestions: Persian Lime, Garlic, Cilantro and Roasted Onion, Chipotle, Harissa, Cayenne Red Chili or a Combination of Choice (We use

1 Tbsp Lime and 1 Tbsp Chipotle)

¼ cup fresh cilantro, stems and leaves roughly chopped

½ teaspoon ground cumin

¼ teaspoon salt

Avocado Salsa:

4 avocados, diced

½ cup fresh cilantro, chopped fine

2 Tbsp lime juice

2 tsp Serrano Honey Vinegar or Sicilian Lemon Balsamic (The Serrano Honey Vinegar gives the salsa a slightly dark color. If you prefer a lighter color, use Sicilian Lemon Balsamic or omit the vinegar and add 1 additional Tbsp of lime juice)

1 tsp Flying Olive Chipotle, Harissa, or Cayenne Red Chili Extra Virgin Olive Oil

1 garlic clove, minced or 1 tsp garlic powder

Salt to taste


To a small bowl, add ¼ cup of lime juice, of Flying Olive Extra Virgin Olive Oil or Combination of Choice, ¼ cup of fresh cilantro, ground cumin, and ¼ teaspoon of salt. Whisk until mixed.

Add chicken and marinade to a large ziplock bag. Let chicken marinade for 15 minutes.

Preheat grill to medium high heat (about 400 degrees). Place chicken on grill and grill for 4-6 minutes. Turn over the chicken and cook an additional 3-5 minutes until chicken is no longer pink. (Chicken with bones will take a bit longer depending on their size.) Remove and let sit under a loose foil tent for 10 minutes. T

To make the avocado salsa: add the avocado, ½ cup fresh cilantro, lime juice, Flying Olive Balsamic of Choice, Flying Olive Extra Virgin of Choice, garlic, and salt to a small bowl. Gently toss to mix.

Serve the salsa alongside the chicken.

Submitted by Barb L.