Martha Stewart Cayenne Rubbed Chicken With Avocado Salsa Recipe

The cayenne hits first and then the cold avocado salsa comes in and calms everything down. Martha Stewart’s Cayenne Rubbed Chicken with Avocado Salsa is a 30-minute chicken breast recipe made with just seven ingredients: boneless chicken breasts rubbed with cayenne, salt, and pepper, pan-seared in olive oil, and topped with chunky avocado, red onion, and fresh lime juice.

I keep coming back to this summer dinner recipe because there is nothing to it. Ten minutes of prep, the chicken cooks in the skillet while I make the salsa in a bowl, and the whole thing is on the table before anyone asks what is for dinner.

Try More Dinner Recipes:

• Chicken Enchiladas
• Grilled Buttermilk Chicken Tenders
• Chicken Taco Salad

Why You Will Love This Cayenne Rubbed Chicken:

• The rub is three ingredients: Salt, pepper, cayenne. That is the entire seasoning. You mix it in a bowl and rub it on the chicken in 30 seconds. I was sceptical that something so simple could taste this good but the cayenne does a lot of work on its own.
• The avocado salsa is not cooked: You fold chunky avocado into red onion and lime juice right before serving. It is cold and creamy against the hot, spicy chicken and that temperature contrast is what makes every bite interesting. I cannot eat this chicken without the salsa now.
• Chicken breast that is not dry: Martha cooks these over medium heat for 8 to 10 minutes per side. That slow, steady cook is the difference between juicy and rubbery. I used to blast chicken breast on high heat and it always came out tough. This method fixed that.

Cayenne Rubbed Chicken With Avocado Salsa Ingredients

• Coarse salt and ground pepper
• 1/4 teaspoon cayenne pepper
• 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 2 tablespoons olive oil
• 1 medium red onion, finely diced
• 2 tablespoons fresh lime juice
• 1 Hass avocado, pitted and cut into chunks

How To Make Martha Stewart Cayenne Rubbed Chicken With Avocado Salsa

1. Season the chicken: In a small bowl, mix together 1 teaspoon of salt, 1/4 teaspoon of pepper, and the cayenne. Rub the mixture all over the chicken breasts.
2. Cook the chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned on the outside and opaque all the way through, about 8 to 10 minutes per side.
3. Make the salsa: While the chicken cooks, combine the red onion and lime juice in a medium bowl and set it aside. Just before serving, fold the avocado chunks into the onion mixture. Season with salt and pepper.
4. Serve: Put the chicken on plates and top with the avocado salsa.

Recipe Tips

• Medium heat, not high: Martha says medium and she is right. High heat chars the outside before the inside is cooked through. Medium heat gives you a golden crust and juicy meat all the way to the centre. I set a timer for 9 minutes per side and do not touch it.
• Let the onion sit in the lime juice: While the chicken cooks, the red onion soaks in the lime juice and softens slightly. That quick pickle takes the raw bite out of the onion so it does not overpower the avocado. Do not skip this step.
• Use a ripe avocado: You want it soft enough to cut into clean chunks but not so ripe that it turns to mush when you fold it in. I press the stem end gently. If it gives a little, it is ready.

Why You Add The Avocado Last

Martha says fold the avocado in just before serving and she is not being fussy. Avocado turns brown and mushy if it sits in lime juice too long. The onion can soak all it wants but the avocado goes in at the last second.

I made this once and mixed everything together while the chicken was still cooking. By the time I served it the avocado had broken down into a green paste instead of clean chunks. Now I wait.

What Goes Well With This Cayenne Chicken

Plain rice is the best thing here because the salsa drips off the chicken and soaks into the grains. You do not need anything complicated.

I sometimes add green beans if I want more on the plate. But honestly the chicken and salsa over rice is the whole meal.

How To Store Leftovers

The chicken stores well for 2 days in the fridge. The avocado salsa does not. Make fresh salsa when you reheat the chicken because day-old avocado is brown and sad.

I slice leftover chicken cold and put it in a wrap with fresh avocado, lettuce, and a squeeze of lime. It turns into a completely different lunch.

FAQs

• Can I use chicken thighs instead of breast? Yes and they will be juicier. Boneless thighs cook faster so reduce the time to about 6 minutes per side. The cayenne rub works on any cut. I have done thighs and they were great but the breast gives you that clean, lean bite Martha intended.
• Is 1/4 teaspoon of cayenne spicy? It is a gentle heat, not a burn. You will feel warmth but it will not overwhelm the avocado salsa. If you want more kick, go to 1/2 teaspoon. I like 1/4 because the contrast with the cool avocado is the whole point.
• Can I grill the chicken instead of pan-searing? Yes. Grill over medium heat for the same amount of time. The cayenne rub gets a nice char on the grill. I have done both and the grill version is better in summer when I do not want to heat up the kitchen.
• Can I add other ingredients to the salsa? Cherry tomatoes, corn, or jalapeno all work. Martha keeps it simple with just onion, lime, and avocado but I have thrown in diced tomato and it was great. Keep the avocado as the star though.

More Dinner Recipes:

• Poached Chicken
• Grilled Spatchcocked Chicken
• Baked Chicken Wings

Nutrition Facts

(1 serving, serves 4)

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 120mg
• Sodium: 640mg
• Total Carbohydrates: 8g
• Protein: 46g