You are going to love this 30 minutes chicken dinner! Grilled chicken is topped with a sweet and fresh strawberry salsa for a real taste explosion! This Mexican style dish is perfect for summer evenings and so easy to make!
1 pound fresh strawberries, 2 jalapeno peppers, ¼ cup finely chopped onion, ¼ cup chopped fresh cilantro, ½ tablespoon honey, 2 tablespoons fresh lime juice, 1 pinch kosher salt and freshly ground black pepper
Combine the salt, pepper, cumin, chili powder, onion powder, and garlic powder in a small dish. Drizzle the olive oil over the chicken breasts and rub the seasoning over the chicken, coating entirely.
½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon onion powder, ¼ teaspoon garlic powder, 2 tablespoons olive oil, 2-3 pounds thin-sliced boneless, skinless chicken breasts
Heat the grill to medium-high heat. Once heated, place the chicken on the grill and cook for about 15-20 minutes total, flipping halfway through.
Serve the grilled chicken topped with strawberry salsa.
Notes
Using thin chicken breasts will help them cook more evenly and the flavor will be more evenly distributed. Slice large or thick chicken breasts in half or pound them with a meat mallet.
Use the freshest and ripest strawberries you can for the most flavorful salsa.
Let the chicken come to room temperature before placing on the grill. We like to take it out about 30 minutes before we're ready to cook.
Be sure to preheat the grill. This will help the breasts cook more evenly.
Let the chicken rest for 10 minutes before serving. This lets the juices redistribute.
Storage: Store grilled chicken with strawberry salsa in an airtight container in the refrigerator for up to 3 days.