For the best success, begin grilling the chicken skin-side down and then turn it several times with tongs. A fork will pierce the skin and the meat will lose valuable juices.


  • Chicken
  • Juice of 2 limes (about 1/2 cup)
  • 1/2 cup orange juice, preferably fresh
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 3 whole chicken breasts (about 3 pounds), split
  • Salad:
  • 3 ripe avocados, peeled, pitted, and cut into small dice
  • 2 medium tomatoes, finely diced
  • 1 small red onion, finely diced
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped flat-leaf parsley
  • juice of 1 lime (about 1/2 cup)
  • 2 tablespoons sour cream
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 3 cups mixed salad greens
  • Parsley sprigs, for garnish


1. To prepare the chicken: In a bowl, whisk together the lime juice, orange juice, and olive oil. Season to taste with salt and pepper. Arrange the chicken breasts in a shallow, glass or ceramic dish and pour the marinade over them. Turn several times to coat. Cover and refrigerate for at least 2 hours or overnight. Turn occasionally during soaking.
2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil spray to prevent sticking. Let the coals burn until mediumhot to hot so that they are covered with a thin layer of white ash and are glowing deep red.
3. Lift the chicken from the marinade, letting it drip back into the dish. Put the chicken on the grill, skin side facing the heat, and grill or broil about 6 to 8 inches from the heat for 30 to 40 minutes, turning several times with tongs, until nicely browned and the juices run clear when pricked with a fork. An instant-read thermometer inserted into the thickest part of the meat should register 170°F. Baste the chicken with the marinade during the first 20 minutes of grilling.
4. To make the salad: Put the avocados, tomatoes, onion, cilantro, and parsley in a mixing bowl. Add the lime juice, sour cream, cumin, and salt and pepper to taste and gently stir with a fork until mixed. Arrange the salad greens on each plate. Put a chicken breast on top of the greens and spoon the avocado salad next to it. Garnish with parsley sprigs and serve at once.

Serves 6

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Submitted 5/7/06.
Submitted By: Heff Duarte

Grilled Chicken Breasts with Chopped Avocado Salad