Grilled Paprika Lime Chicken with Avocado Corn Salad

Name: Grilled Paprika Lime Chicken with Avocado Corn Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Latin
Ingredients: 2 pound chicken thighs (boneless, skinless); 2 tablespoon olive oil; 1 tablespoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper; 2 limes (juiced); 2 avocados (ripe, diced); 2 cup corn kernels; 0.5 red onion (finely diced); 0.25 cup fresh cilantro (chopped); 1 can black beans (rinsed and drained); 1 tortilla chips

Juicy chicken thighs marinated in a smoky paprika and tangy lime blend, grilled to perfection, and served alongside a refreshing salad of avocado, corn, and black beans.

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 8
Cuisine: Latin
Difficulty: Medium

Dietary

Gluten-Free
Dairy-Free
Nut-Free
High-Protein
High-Fiber
Low-Sugar

Ingredients

2 pound chicken thighs (boneless, skinless)
2 tablespoon olive oil
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
2 limes (juiced)
2 avocados (ripe, diced)
2 cup corn kernels
0.5 red onion (finely diced)
0.25 cup fresh cilantro (chopped)
1 can black beans (rinsed and drained)
1 tortilla chips

Instructions

In a large bowl, combine chicken thighs with 1 tablespoon olive oil, smoked paprika, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Squeeze the juice from one lime over the chicken. Mix well to coat. Marinate for at least 15 minutes, or up to 30 minutes, at room temperature.
Preheat your grill to medium-high heat. Lightly oil the grill grates.
Grill the marinated chicken thighs for 6-8 minutes per side, or until cooked through and internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). Remove from grill and let rest for 5 minutes.
While chicken rests, prepare the salad: In a large bowl, combine diced avocados, corn kernels, finely diced red onion, chopped fresh cilantro, and rinsed and drained black beans. Drizzle with the remaining 1 tablespoon olive oil, juice from the second lime, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Gently toss to combine.
Slice the grilled chicken thighs into strips or serve whole. Serve the grilled chicken with generous portions of the avocado corn salad and tortilla chips on the side for scooping.

Notes

Marinating the chicken for at least 30 minutes yields the best flavor, but even 15 minutes makes a difference. Leftover chicken is delicious served cold over a bed of mixed greens the next day.

Nutrition (per serving)

Calories: 440
Protein: 36.5 g
Carbohydrates: 32.1 g
Fat: 20.4 g
Fiber: 8.5 g
Sodium: 760 mg
Saturated Fat: 4.1 g
Sugar: 2.7 g
Cholesterol: 105 mg