Grilled Chicken with Chili-Garlic Topping Avocado-Cherry Salsa

Grilled chicken gets a lift with this flavor-packed marinade and fresh, fruity salsa

YIELD: 4 servings

Ingredients

1. 1 garlic clove, chopped
2. 1 tsp. chili powder
3. 1/4 c. extra-virgin olive oil, divided
4. 1 tbsp. lime zest plus 1/4 c. lime juice, divided, plus wedges for serving
5. Kosher salt
6. Freshly ground black pepper
7. 4 (6- to 8-oz.) boneless, skinless chicken breast halves
8. 2 c. sweet cherries, pitted and chopped
9. 1 small shallot, chopped
10. 1/2 jalapeño, seeded and chopped
11. 1/4 c. Chopped fresh cilantro
12. 1 avocado, chopped

Directions

1. Combine garlic, chili powder, 3 tablespoons oil, lime zest and 2 tablespoons juice, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large zip-top bag. Add chicken, seal, and turn to coat. Marinate, in the refrigerator, 30 minutes and up to 2 hours.Meanwhile, combine cherries, shallot, jalapeño, cilantro, remaining 1 tablespoon oil, and remaining 2 tablespoons lime juice in a bowl. Season with salt and pepper. Let stand 15 minutes. Fold in avocado.
2. Heat grill to medium-high. Remove chicken from marinade and pat dry with paper towels. Season with salt and pepper. Grill over direct heat, covered, until internal temperature reaches 165 degrees F, 6 to 8 minutes per side. Let stand 5 minutes.
3. Serve with salsa and lime wedges.

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