Grilling Jidori chicken breast over live fire adds smoky depth while preserving the natural juiciness and clean flavor of the meat. The charred corn and avocado salsa bring freshness, texture, and brightness that turn simple grilled chicken into a complete California-style meal.

Ingredient List

• 2 lb Jidori Organic Boneless Chicken Breast
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp avocado oil

Marinade

• 2 garlic cloves, grated
• 1 lime, juiced
• 1 tsp smoked paprika
• 1 tsp oregano

Charred Corn & Avocado Salsa

• 2 ears corn
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• 1 jalapeño, finely diced
• 1 lime, juiced
• Kosher salt to taste

Process

1. Remove chicken breasts from refrigeration 30 minutes before cooking.
2. Whisk avocado oil, garlic, lime juice, smoked paprika, and oregano together.
3. Toss chicken with marinade and refrigerate for at least 30 minutes.
4. Preheat grill to medium-high heat (425–500°F).
5. Grill corn until lightly charred on all sides. Remove kernels once cool enough to handle.
6. Combine corn, avocado, cilantro, jalapeño, lime juice, and salt to make salsa.
7. Grill chicken breasts 4–6 minutes per side until lightly charred and internal temperature reaches 160–165°F.
8. Rest chicken 5 minutes before slicing.
9. Serve with charred corn and avocado salsa spooned over the top.