Grilled Chicken with Blueberry Guacamole

Friday, July 5, 2013

If you are anything like me (which let's just hope for your sake, you're not), you might have slightly over indulged yesterday.

Too much good (read: unhealthy) food, too many adult beverages, too much sun (ouch). In other words, we had a fabulously fun 4th of July.  

We spent the early afternoon on the boat in Murrells Inlet with friends, and then headed to my parents house for a pot-luck cook out.  After filling up on hamburgers, hot dogs, potato salad, tomato pie, pimento cheese, coleslaw, banana pudding and American flag themed strawberry short cake, Scott and I were so exhausted from the day's festivities (not to mention stuffed) that we new we'd never stay awake long enough to watch 10:00 pm firework show from my parents dock.  So we headed home to hang out with King for a bit and watched the firework show from our front yard.  

Now that the holiday is over, I'll be extra focused on healthy eating for the next few days to counteract the excesses from yesterday.  Which means our grill will be getting lots of use.

Grilling is one of the easiest ways to prepare healthy food because it provides so much flavor without the need for oil, or breading, or butter, or cheese, or any other traditional (and unhealthy) flavor boosters. 

This summer, grilled chicken has consistently been one of my weeknight go-tos.  This may come as a surprise to you if you have been following this blog for a bit because you know that boneless skinless chicken breast bore me.  I classify chicken breasts as a necessary evil because they are a low cost source of healthy protein and they are quick and easy to prepare.  

Luckily, I have discovered that if  you soak the chicken breasts in a delicious marinade (like this Greek yogurt one) and then toss them on the grill, they actually become borderline exciting.  Key word here is borderline.   To take them from border line exciting to exciting, you need something extra.  A little pizazz.  Bonus points if the pizazz is also healthy.

This blueberry guacamole is both pizazzy and healthy, not to mention you'll want to eat it with a spoon before you have a chance to grill the chicken. Score.

As an aside, I included the above picture to show you how my grilled chicken turns out 99% of the time.  Mutilated.  I cannot for the life of me figure out a good way to prevent chicken from bonding itself to the grill, and I have tried everything - starting with a clean grill, oiling the grates, oiling the chicken.  The 1% of the time the chicken cooperates and flips without leaving half the chicken breast stuck to the grill, I have no clue what I did differently.  Suggestions welcome.

Good thing I had the blueberry guacamole to mask my sub par grilling skills.  A little flair covers a multitude of imperfections. 

 Thanks again to Chobani for the Greek Yogurt used to make the marinade!

Grilled Chicken with Blueberry Guacamole
Serves:  6
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes

Grilled Marinated Chicken:
6 boneless skinless chicken breasts
1 1/2 cups of Chobani 0% Greek Yogurt 
2 limes
1 tablespoon of cumin
1 teaspoon of salt
2 cloves of garlic
1 teaspoon of chili powder
1 chipotle pepper
1/2 teaspoon adobo sauce

Blueberry Guacamole
5 avocados
1 cup of blueberries
2 limes
1 bunch of cilantro, chopped 
2 jalapenos, seeds and membrane removed and finely diced
Salt and pepper for seasoning

In a blender or food processor, add Greek yogurt, juice of two limes, cumin, salt, garlic cloves, chili powder, chipotle pepper and adobo sauce and blend or process for 30 seconds to 1 minute.   Combine chicken and Greek yogurt marinade in a ziploc bag or large bowl and allow to marinate for 30 minutes to 4 hours.  While chicken is marinating, cut avocados in half, remove the seed, and scoop into a large bowl.  Add blueberries, cilantro, jalapenos, and juice of two limes and mix with a fork.  Refrigerate until ready to serve.  Heat grill to high heat. Remove chicken from Greek yogurt marinade and grill until chicken reaches an internal temperature of 165 degrees (about 5-8 minutes per side).  Serve with Blueberry Guacamole.

Disclaimer:  Chobani did not pay me to write this blog post; they were, however, kind enough to send me a large box of Greek yogurt. Notwithstanding, my opinions of the yogurt are my own. 


  1. Blueberry Guacamole? Wow I am very intrigued to try this it sounds really delicious and different :)

    1. Jan, the blueberry guacamole is amazing. The sweet is a perfect balance to the spicy jalapenos and the tart lime.

  2. AnonymousJuly 06, 2013

    Sounds so good, and I can't wait to try. As for chicken sticking to the grill, have you tried wiping all the excess marinade off and REALLY oiling the grill? I like to slather the grill with oil for the initial grill and then once again when I flip the chicken. Also, don't put the oil on until you're just about to lay the chicken down. It really works for me!

    1. Thank you for the tip! I will definitely try these tricks next time we grill.

  3. My family and I tried this marinade twice now and LOVE it. We will be making it again tonight! The spice and flavor profiles are just perfect

    1. Lauren, I'm so glad you guys enjoyed it! We usually double the recipe so we have leftovers for lunch for the week.


Thank you so much for reading Barbells and Bellinis! If you'd like to leave a comment and don't have a Google, Live Journal, Wordress, Typepad, or AIM Acccount, you can simply choose the "Name/URL" option in the Select Profile drop-down menu below and enter your name (nor URL necessary).

Also, please enter your email address above if you would like to receive notifications of new Barbells and Bellinis posts. If you'd like to send me an email, click on the envelope graphic at the top right of the page.

Blogging tips