1 garlic clove, chopped
1 tsp. chili powder
1/4 c. extra-virgin olive oil, divided
1 tbsp. lime zest plus 1/4 c. lime juice, divided, plus wedges for serving
Freshly ground black pepper
4 (6- to 8-oz.) boneless, skinless chicken breast halves
2 c. sweet cherries, pitted and chopped
1 small shallot, chopped
1/4 c. Chopped fresh cilantro
1 avocado, chopped
Combine garlic, chili powder, 3 tablespoons oil, lime zest and 2 tablespoons juice, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large zip-top bag. Add chicken, seal, and turn to coat. Marinate, in the refrigerator, 30 minutes and up to 2 hours.
Meanwhile, combine cherries, shallot, cilantro, remaining 1 tablespoon oil, and remaining 2 tablespoons lime juice in a bowl. Season with salt and pepper. Let stand 15 minutes. Fold in avocado.
Heat grill to medium-high.
Remove chicken from marinade and pat dry with paper towels. Season with salt and pepper. Grill over direct heat, covered, until internal temperature reaches 165 degrees F, 6 to 8 minutes per side. Let stand 5 minutes.
Serve with salsa and lime wedges.
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