Grilled Cilantro Lime Chicken with Mango Avocado Salsa | Perfect For Mother's Day Dinner❗❗❗

Mince some garlic and place it into a bowl.

Squeeze fresh orange juice into the bowl.

Grate lemon zest into the bowl, avoiding the white part to prevent bitterness.

Cut lime and squeeze juice into the bowl.

Add olive oil, soy sauce, honey, cumin, onion powder, garlic powder, black pepper, salt, and freshly chopped cilantro (with stems removed) into the bowl.

Whisk the marinade well and taste for salt, adjusting as necessary.

Reserve some of the marinade for later use.

Trim excess skin and fat from chicken thighs.

Place the chicken thighs into the marinade and cover with plastic wrap.

Refrigerate the marinating chicken for 2 hours.

Dice the mango, onion, and jalapeno (leaving seeds for extra spice if desired).

Chop cilantro and add to the bowl.

Slice avocado and spoon it into the bowl.

Dice the tomato, removing seeds, and add to the bowl.

Drizzle the salsa mixture with olive oil, add black pepper, garlic powder, lime juice, and salt.

Place the salsa in the fridge until ready to use.

After 2 hours, remove chicken from the fridge and prepare the grill.

Soak a paper towel with vegetable oil and rub it on the grill grates to prevent sticking.

Preheat the grill to 400°F.

Place chicken thighs on the grill skin side up and grill for about 12 minutes (6 minutes per side).

After 6 minutes, flip the chicken over and grill for another 6 minutes.

Brush the chicken with the reserved marinade after 5 minutes of grilling.

Check the chicken's internal temperature after 15 minutes; it should reach 165°F.

Equipment Needed

Spice Level: