Grilled Cilantro Lime Chicken with Guacamole/Nectarine Salsa


There is nothing better than grilling in the summer, especially when most of the ingredients can be picked from my garden or picked up from the Farmer’s Market. I have been raving to all my friends about how amazing this chicken turned out… so here is the recipe!!!


Grilled Cilantro Lime Chicken with Guacamole/Nectarine Salsa

For the Chicken:
4 (5-6 oz.) Bone-In Skinless Chicken Breasts
3 T. Lime Juice
Zest of 2 Limes
5 T. chopped Cilantro
3 T. Olive Oil, more for grilling
2 T. Bill Baron’s Jamaican Jerk Rub-(or any spicy chili powder based rub)
A Sprinkling of Vignalta Salt
For Salsa:
2 medium ripe Avocados, pitted and diced
1 1/2 Nectarine, pitted and diced
2 Jalapenos, seeds removed and diced
1/4 cup finely chopped Cilantro
2 Scallion Onions, chopped
3 T. Red Onion, chopped
1 t. Sugar
2 t. Champagne Vinegar
2 T. Olive Oil
Wash and dry chicken breasts, place in Pyrex dish and rub with oil and lime juice. Cover with rub and toss in remaining ingredients. Sprinkle with the Vignalta Salt. Cover with plastic wrap and marinate up to a day and a half. Heat the grill to medium-high and grill on well oiled grates. Grill for 25 minutes (approx). Let rest for 5 minutes before serving.

Combine all ingredients for salsa. Serve with chicken. (you can add fresh corn or replace the nectarine with peaches or tomatoes)


Brush vegies with olive oil and sprinkle with pink salt and grill. I used zucchini and jalapenos from Bunny Acres.


Scarlett is ready to try all of this deliciousness!

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