Lemon Herb Grilled Chicken with Avocado Salsa

Lemon herb grilled chicken with avocado salsa is a clean, bright dinner that comes together fast on a weeknight but looks good enough for company. Chicken breasts get a quick marinade in lemon juice, garlic, and fresh herbs, then hit a hot grill until charred on the outside and juicy inside. The avocado salsa — chunky, lime-spiked, loaded with cilantro and red onion — goes on top while the chicken is still warm so the heat slightly softens the avocado. Flattening the chicken breasts to an even thickness before marinating is the one step that makes the biggest difference. Uneven breasts cook unevenly — thin edges dry out while thick centers stay undercooked. Pound or butterfly them to about three-quarter inch thickness, and they'll cook through in six to seven minutes per side with no guesswork. Pull them off the grill when a thermometer reads 160 degrees in the thickest part — carryover heat will bring them to 165 while they rest. The avocado salsa should be made just before serving so the avocado stays vibrant green and the textures stay crisp. Use firm-ripe avocados that hold their shape when diced rather than overly soft ones that mush together. Cherry tomatoes, a diced jalapeño, and a handful of fresh corn kernels are all great additions if you want to bulk it up into more of a relish. Serve with grilled lime wedges, warm flour tortillas for wrapping, or over a bed of cilantro lime rice. This recipe also works well with boneless thighs, which are more forgiving on the grill than breasts.