Summer Chicken Recipe that wins every cookout—this grilled taco chicken with avocado corn salsa is next-level good.
Author’s Notes
I Could Honestly Eat This For Every Dinner Until Summer Ends!
Corn and avocado are two of my all-time favorites, and they’re even better together—creamy, crisp, sweet, and fresh. Especially when the corn is charred right off the grill and the avocados are perfectly ripe… nothing beats that!
Don’t sleep on the chicken—it’s not just a base for the salsa! The quick marinade (just a few pantry staples) makes it so juicy, tender, and flavorful. Baste it as it grills, and it turns out so good it barely makes it off the cutting board.
Can’t wait to hear what you think of this Summer Chicken Recipe!
Summer Chicken Recipe Ingredients
You’ll find the full recipe below, but here are a few quick notes:
- Chicken: This taco chicken is one of my all-time favorites—and a top recipe on the site! Use chicken breasts or thighs—whatever you prefer.
- Corn: Fresh off the grill is my fave, but frozen works too (especially if you char it a bit!).
- Avocados: Go for ripe, but firm so they hold up well in the salsa.
- Cilantro: Adds a fresh pop—skip or swap with parsley if you’re not a fan.
Chicken Marinating & Grilling Tips
Here are my top tips for making this Summer Chicken Recipe on the grill—but if you don’t have a grill, the stovetop works too!
- Slice or pound: Halve and pound chicken so it cooks evenly and soaks up more flavor.
- Oil the grill: Use oiled paper towels and tongs to keep chicken from sticking.
- Save marinade: Set some aside before adding the chicken to brush on while grilling.
- Check temp: Pull chicken at 160°F—carryover heat brings it to 165°F.
- Let it rest: Cover with foil for 5–10 minutes to keep it nice and tender.
Summer Chicken Recipe Sides
- Cilantro lime rice: Fresh and bright, goes great with the salsa.
- Tortilla chips: Perfect for scooping up extra salsa.
- Black or pinto beans: Filling and tasty!
- Simple salad: Keep it light with a cilantro-lime dressing.
- Watermelon or fruit salad: Sweet and juicy, perfect with smoky chicken.
Storage
Keep the grilled chicken and avocado salsa in separate containers. Store the chicken in an airtight container in the fridge and eat within 4 days. Cover the salsa tightly and eat within 1–2 days—it’s best fresh.
Featured Comment
Oh my goodness, this recipe is restaurant quality!!! It was AMAZING and it’s my new favorite dinner! My whole family raved about it and even requested it again next week! Thank you so much!
– Jen
More Easy Grilled Chicken Recipes:
Summer Chicken Recipe
Video
Equipment
- Grill or large nonstick skillet
Ingredients
- 1 batch Taco Chicken click the link and follow directions
- Cooked rice optional, for serving
- 4 ears sweet corn or 4 cups frozen corn
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 large ripe avocados diced
- 3/4 cup finely diced red onion 1 small onion
- 1 small red bell pepper diced
- 1/3 cup finely chopped cilantro
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes optional
- Salt and pepper
Instructions
- Follow the directions linked in the ingredient list to make the Taco Chicken.
- Cook the corn: Choose one of the following methods:Grilled Corn on the Cob: Brush husked corn with oil, lightly season, and grill at 400°F. Turn every 3 minutes until lightly charred, about 12 minutes. Let cool, then cut off the cob.Stovetop Corn (Frozen or Canned): Melt 2 tablespoons butter in a hot pan. Add corn and cook for about 10 minutes, stirring occasionally until browned. Season with salt and pepper. Let cool.
- In a large bowl, gently toss together the cooled corn, lime juice, avocado, red onion, red pepper, cilantro, garlic, cumin, and red pepper flakes (if using). Season with salt and pepper to taste (I add 1/4 tsp each). Gently toss again.
- Spoon the avocado salsa over the grilled chicken. Serve with rice, if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for this incredible recipe. We make this so often in the summer. It’s fresh and delish and so easy to make. I do have one question…when you mention minced garlic are you referring to the kind in the refrigerated jar or the dry kind? I typically use the refrigerated kind but something made me wonder about this today. 🙂
Thanks so much Tami! I’m referring to the refrigerated kind or freshly minced!
The corn avocado salsa is so good! I made this with the Taco Chicken and the Cilantro Lime Rice. The family loved it!
Yay! I’m so happy to hear this! Thanks Cindy!
This was filling and delicious. I will be adding this to our regular rotation. The chicken tasted amazing even two days later as leftovers.
Yay! I’m so thrilled to hear this! Thanks Ange!