Orange Chipotle Grilled Chicken with Avocado Stone Fruit Salsa

Course Main
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 2 -4
Author Molly (Spices in My DNA)


  • For the CHICKEN:
  • 1 3/4 lbs. boneless, skinless chicken breasts (3-4 breasts)
  • zest of half a large orange
  • juice of 1 large orange
  • 2 T. honey
  • 1 T. apple cider vinegar
  • 3 T. sauce from a can of chipotle in adobo peppers
  • 2 T. olive oil
  • 1 clove garlic, minced
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • For the SALSA:
  • 2 avocados, diced
  • 1 peach, diced
  • 1 pluot or plum, diced
  • 2 T. red onion, finely chopped
  • 1/4 tsp. sea salt
  • chopped cilantro for garnish
  • lime and orange wedges for serving


  1. In a large bowl, whisk together the orange zest, orange juice, honey, apple cider vinegar, chipotle in adobo sauce, olive oil, garlic, salt, and pepper. Place chicken breasts in marinade and stir to coat. Cover and refrigerate for at least 30 minutes. The longer the better..several hours would be great!
  2. To make the salsa, combine the diced avocado, peach, and pluot in a medium bowl. Add the lime juice, red onion, and salt and stir gently to combine. Set aside.
  3. When ready to grill the chicken, preheat the grill or grill pan to medium-high heat. Grill chicken breasts for 4-5 minutes per side, depending on how thick they are. Serve with the salsa, and garnish with cilantro, lime wedges, and orange wedges!