This authentic Caribbean recipe features a highly seasoned and flavorful spice marinade that infuses every inch of these perfectly grilled chicken breasts. Serve them up with a generous helping of this fresh and nutrient-dense vegetable salsa for the ultimate Summer dinner. This recipe will be on repeat for the rest of the grilling season!

Serves: 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes


For the chicken:

  • 2 lbs. organic chicken breast, boneless and skinless
  • 2 tablespoons avocado oil
  • 4 cloves garlic, minced
  • 3 tablespoons basil leaves, chopped
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon cinnamon
  • 1 teaspoon all-spice
  • 1 lime, juiced and zested
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt

For the salsa:

  • 2 avocados, pitted and diced
  • 1 cup tomato, diced
  • 1 jalapeno, diced
  • ¼ cup red onion, diced
  • ¼ cup cilantro, minced
  • 2 tablespoons olive oil
  • 1 lime, juiced
  • Salt and pepper to taste


In a large bowl, add the chicken and all of the chicken seasonings. Toss to combine and place in the fridge for 30 minutes, or longer to marinate.

Remove the chicken from the fridge and heat your grill to medium-high heat. Grill the chicken for 6-8 minutes on each side, or until cooked through and no longer pink. Baste chicken halfway through with any remaining marinade.

While the chicken is cooking, make your salsa. Add all salsa ingredients to a bowl and stir to combine.

Plate the cooked chicken and top with Summer salsa. Enjoy!