1/2-1/2tspchili powderchipotle is the tastiest for this recipe
2medium avocados ripechopped
fresh corn from 1 ear
1jalapeño pepperdiced, seeds separated
1/3cupfinely chopped red onion
1/2red bell pepperchopped
2Tbspfinely chopped cilantro
1/8tsppepperor more to taste
In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking. Prepare Avocado Salsa.
Toss all of the ingredients except for the avocados in a large bowl. Cover with plastic wrap and chill for 30 minutes up to 24 hours.
When ready to serve, gently fold in avocados. Taste and add additional salt, pepper and add desired amount of jalapeno seeds for more heat.
Grease and heat an indoor grill pan or skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned on one side.
Turn chicken over, cover, and reduce heat to medium. Cook for about 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Garnish with extra fresh lime juice if desired.
If chicken has been refrigerated, let sit at room temperature for 15-30 minutes.
Meanwhile, grease and preheat the grill to medium heat, 375-450°.
Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through (165°).
Remove chicken from grill and let rest 5 minutes before slicing.