Equipment Needed
- A sharp chef’s knife and cutting board
- Measuring spoons
- A small mixing bowl and a medium mixing bowl
- A whisk or fork
- A heavy-bottomed skillet (cast iron is my favorite for this)
- Tongs
- A meat mallet or rolling pin (for pounding the chicken)
- Plastic wrap or a zip-top bag
Step-by-Step Instructions
First, let’s get our chicken ready. I place the breasts between two sheets of plastic wrap and pound them to an even ½-inch thickness. This isn’t just about tenderizing; it’s the secret to ensuring the chicken cooks quickly and evenly. There’s nothing worse than one piece being dry while another is underdone. I’ve learned the hard way that skipping this step leads to inconsistent results. While the chicken rests, I whisk together all the Fiesta Lime Rub ingredients in that small bowl until it’s a fragrant, cohesive paste.
Now, for the best part: marinating. I coat each chicken breast thoroughly in the rub, really massaging it into every nook. You can let it sit for just 15 minutes if you’re in a rush, but here’s my tip: if I have even 30 extra minutes, I let it marinate in the fridge. The flavor penetrates so much deeper. While the chicken marinates, I tackle the avocado salsa. I dice the avocados, red onion, and jalapeño, chop the cilantro, and toss it all with lime juice and salt in the medium bowl. I then set this aside at room temperature—chilling it can dull the flavors.
When I’m ready to cook, I heat my skillet over medium-high heat. I don’t add extra oil because the rub has plenty. I listen for that satisfying sizzle when the chicken hits the pan. I cook it for about 5-7 minutes per side, resisting the urge to move it around. Letting it sit is what creates that gorgeous, slightly charred crust we’re after. I use a meat thermometer to check for an internal temperature of 165°F. The smell at this point is absolutely intoxicating—smoky, citrusy, and utterly mouthwatering.
Once the chicken is cooked through, I transfer it to a cutting board and let it rest for a full 5 minutes. This is a non-negotiable step I used to skip, and I’d end up with dry chicken. Resting allows the juices to redistribute throughout the meat. While it rests, I give the avocado salsa one final gentle stir. I then slice the chicken against the grain and serve it topped generously with that cool, chunky salsa. The contrast of the hot, savory chicken with the cool, fresh salsa is the magic moment.(See the next page below to continue…)