Garlic-Lime Chicken with Avocado Salsa Verde and Spiced Honey-Butter Corn

This vibrant dish brings together juicy garlic-lime chicken, a smoky avocado salsa verde made with charred tomatillos and sweet corn slathered in a spicy honey-butter. It’s a celebration of summer flavors that comes together in under an hour.

The salsa verde gets its depth from broiled tomatillos, while the corn gets a kick from jalapeño-infused honey butter. Perfect for a weeknight dinner that feels special.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

8 ounce TomatillosView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit CornView ingredient guideLike ingredientDislike ingredient

1 bunch CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Char the tomatillos: Heat broiler to high or oven to 500°F. Remove butter from fridge to soften. Remove husks from tomatillos, halve them and toss with 1/2 tbsp olive oil, salt and pepper. Spread on a baking sheet and broil 4-5 minutes until charred and soft. Turn off broiler and reduce oven to 400°F.
2. Prep ingredients: Zest and halve the lime. Mince or grate garlic. Mince shallot. Mince jalapeño, removing seeds and ribs for less heat.
3. Cook chicken: Rub chicken breasts with 1/2 tbsp olive oil, half the garlic, half the lime zest, salt and pepper. Heat a large pan over medium-high heat. Sear chicken 2-3 minutes per side until golden. Transfer to the baking sheet with tomatillos and bake 10-12 minutes until juices run clear. Let rest 5 minutes, then slice thinly.
4. Char corn: In the same pan over medium-high heat, cook corn, turning occasionally, until charred on all sides.
5. Make salsa verde: Chop charred tomatillos and cilantro. Halve, pit and cube avocado. In a bowl, combine avocado, tomatillos, remaining lime zest, remaining garlic, shallot, half the jalapeño, half the cilantro and lime juice. Season with salt and pepper.
6. Make spiced honey butter: In a small bowl, mix softened butter, honey and remaining jalapeño to taste. Season with salt and pepper.
7. Rub charred corn with honey butter and sprinkle with remaining cilantro. Serve alongside sliced chicken, topped with avocado salsa verde.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, bone-in or boneless thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for tomatillos?

Green tomatoes or unripe tomatoes can be used, but the flavor will be less tangy. You can also use canned tomatillos, drained.

How do I store leftovers?

Store chicken, salsa and corn separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.