Citrus Avocado Chicken

Citrus Avocado ChickenI actually had this citrus avocado chicken for the first time when I was visiting our Edwards cousins in Hawaii… they made it for us and I just HAD to get the recipe. Luckily, they directed me to their recipe blog, Edwards Edibles, and it was on there (Kristen’s recipe… thanks Kristen)! We made it again tonight and it was WONDERFUL! It has a bright, summery flavor! I love the sweet tangy citrus flavor combined with the smooth, cool avocado. YUM! Oh and it’s gluten free… and it’s healthy…. and it tastes amazing. One of the best grilled chicken recipes I have ever had!

Citrus Avocado Chicken

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  • 2 limes segmented
  • 2 oranges segmented
  • 1 medium grapefruit segmented
  • 1 Serrano Chile, stemmed, seeded and minced
  • 1 green onion (white part only) minced
  • 1 Tbsp finely chopped fresh basil
  • 1 Tbsp finely chopped fresh cilantro
  • 1 Tbsp honey
  • 1 tsp. minced Anaheim Chile pepper
  • Marinade:
  • 2 Tbsp citrus zest, reserved from the salsa
  • 1/2 cup citrus juice, reserved from the salsa
  • 2 Tbsp honey
  • 1 Tbsp EVOO
  • 1 tsp minced garlic
  • 1 Serrano Chile, stemmed, seeded and minced
  • 1 Tbsp finely chopped fresh basil
  • 1 Tbsp finely chopped fresh cilantro
  • 1/2 tsp ground cumin
  • 4 boneless skinless chicken breasts ( I prefer to use the chicken tenders)
  • 2 Firm Ripe Avocados


    To make salsa:
  • Wash and dry the limes, oranges, and grapefruit. Grate their zests and set aside for use in the marinade. Peel and section the citrus fruit, discarding the membranes, and reserve the juice for the marinade. Cut each citrus segment into three or four pieces and place in a large stainless steel mixing bowl with the remaining salsa ingredients. Mix and refrigerate until one hour before serving.
  • To make marinade:
  • Whisk the reserved citrus zest and juice with remaining ingredients.
  • Rinse chicken breasts under cold water and pat dry with paper towels. Place in large plastic bag and pour in the marinade. Press out the air and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 4-8 hours, turning occasionally.
  • 1 Hour before serving:
  • Cut the avocados into chunks and mix with salsa, Let sit at room temperature.
  • 15 minutes before serving:
  • Grill the chicken! Discard the marinade and grill at direct medium heat until juices run clear. (8-10 minutes)


  1. Kristen says:

    Hooray! I am so glad you tried this! You should try the pork chop recipe that Karen put up a month or so ago – I ate them tonight and they were good. You guys have to buy the Weber Grill book – it is amazing. Everything that I have made from it has been great. Most has been incredible.

  2. Karen Howard says:

    Happy New Year-& Here’s to a Prosperous & Healthy One! Boy-you pretty ladies always have the best recipes & I can come here & find something different every time! Thanks! Can’t wait to try this one!

    • Erica says:

      Karen– you are so awesome 😀 Thanks so much! You are going to live this recipe… SO good, Seriously.

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