Description
Discover the perfect summer dish with our Grilled Honey Lime Chicken and Avocado Street Corn Dip recipe. Learn to create a zesty, savory delight for any occasion!
Ingredients
- 1 pound (454 g) boneless skinless chicken breasts
- 1 1/2 teaspoon (8 ml) s chili powder
- 1/2 teaspoon (3 ml) cumin
- 1/2 teaspoon (3 ml) garlic powder
- Salt and freshly ground black pepper to taste
- 2 cup (480 ml) s corn
- 2 medium avocados diced
- 1 Jalapeño seeded and diced
- 1/2 cup (120 ml) diced red onion
- 1/4 cup (60 ml) chopped cilantro
- 1 1/2 tablespoon (23 ml) s olive oil
- 1 1/2 tablespoon (23 ml) s honey
- 1/4 cup (60 ml) lime juice
- 1 teaspoon (5 ml) chili powder
- 1/2 teaspoon (3 ml) ground cumin
- Salt and freshly ground black pepper to taste
Instructions
- Warm up the grill to a medium-high setting, around 400-425°F. Mix the spices together, then sprinkle them evenly on the chicken, adding salt and pepper as well. Lightly grease the grill and cook the chicken, turning it halfway through. Ensure the chicken reaches an internal heat of 165°F. Once done, allow it to sit for 5-10 minutes before slicing it into small pieces.
- While the chicken is cooking, prepare the dressing by combining all its components in a jar or measuring cup. Shake or stir until everything is well integrated.
- In a large bowl, combine the corn, avocado, red onion, jalapeño, cilantro, and the cooked chicken. Drizzle the dressing over the mixture and gently mix until everything is well coated. Check the flavor and adjust with more salt and pepper if necessary.
Notes
- Pat the chicken dry for better spice adherence and even grillingnDice avocados last and mix with lime juice to prevent browningnRemove jalapeño seeds and membranes to reduce heat
