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|1||For the marinade, whisk 1/4 cup oil, lime juice, cilantro, salt, pepper and garlic in a small bowl. Pat chicken dry with paper towels and add to shallow baking dish or resealable plastic bag. Pour marinade over chicken and toss to evenly coat. Let chicken marinate for at least 30 minutes, or refrigerate up to 4 hours. Pat chicken dry with paper towels.|
|2||Heat grill to medium and brush grates with oil. Grill chicken for 15-25 minutes, rotating every 5 minutes, until golden-brown and cooked through to internal temperature of 170°F. Transfer to plate and let rest.|
|3||Meanwhile, prepare the avocado mango salsa: Brush the cut sides of avocados with 1 tablespoon of oil. Grill avocados, cut-side-down, for 1-2 minutes. Rotate halves slightly and continue to grill until dark golden-brown, about 1-3 minutes. Transfer to plate and let cool to room temperature.|
|4||Firmly hold avocado half in place, peel-side-down. Cut, using the tip of your knife, lengthwise and crosswise slices into flesh, without cutting through peel. Scoop out cubes of flesh with spoon. Repeat with other halves.|
|5||Whisk together remaining lime juice and oil in large bowl. Add grilled avocado, mango, red onion and cilantro, and toss to combine. Season with salt and pepper, to taste. Serve grilled chicken with salsa and enjoy.|