Rating: 4 stars
26 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

A citrusy salsa with avocado provides just the right amount of zest to pair with spicy grilled chicken.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

10 mins
25 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Cook rice according to package directions, adding cumin seeds to cooking liquid. When rice is cooked, fluff with a fork; stir in beans and cilantro. Season to taste with salt and black pepper; keep warm.

  • In a small bowl combine brown sugar, ground coffee, garlic powder, thyme, allspice, paprika, and cayenne pepper. Pat chicken dry with paper towels. Lay chicken flat; rub with spice mixture. Season with additional salt.

  • For a charcoal or gas grill, place chicken on the rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes or until chicken is no longer pink (180°F), turning once halfway through grilling.

  • For salsa, in a small bowl combine avocado, oranges, onion, lime juice, and oil. Season to taste with additional salt and black pepper.

  • Serve chicken over rice mixture; top with salsa.

Nutrition Facts

409 calories; fat 12g; cholesterol 115mg; saturated fat 2g; carbohydrates 45g; mono fat 6g; poly fat 2g; insoluble fiber 7g; sugars 11g; protein 33g; vitamin a 1311.9IU; vitamin c 30.7mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 11.1mg; vitamin b6 0.7mg; folate 108.9mcg; vitamin b12 0.5mcg; sodium 616mg; potassium 899mg; calcium 90.9mg; iron 4.9mg.