Summer Series - Lime-Grilled Chicken Breasts with Avocado Salsa

How many times can I say MY ABSOLUTE FAVORITE RECIPE EVER!!!!!!!! until you get sick of it? Well this one is absolutely amazing. So fresh and summery, easy to make and definitely my absolute favorite recipe ever. Ok, I had to fit it in once more. Keep watching for more appearances of that phrase. (I'll try to restrain myself). I added lemony-dill nugget potatoes on the side just for a complete meal. This recipe is from Canadian Living magazine, August 2010 issue. Ingredients:
4 boneless skinless chicken breasts (I used 2 large chicken breasts from Costco)
1/2 cup lime juice (I only bought one lime so I used half lime and half lemon juice)
1/4 cup fresh coriander (I used 1/8th cup balled coriander and grinded it in my coffee grinder)
1/4 cup extra-virgin olive oil
2 cloves garlic
1 tsp salt
1/4 tsp pepper
2 tomatoes, chopped
half red onion, finely chopped (I used a few green onions)
2 jalapeno peppers, seeded and finely chopped (the grocery store was out of jalapenos so I used hot yellow peppers - not as spicy)
1 tbsp red wine vinegar (I combined 1/2 tbsp of cider vinegar and sherry as I didn't have red wine vinegar - turned out nice)
1 avocado
lime wedges

Instructions:
Cut chicken breats in half to create 8 pieces. Pound each to even thickness.
In glass bowl, combine 1/4 cup of the lime juice, 3 tbsp of the coriander, 2 tbsp of the olive oil, garlic, and half each of the salt and pepper. Add chicken, tossing to coat. Cover and refrigerate 30 minutes. (Abby's note: I think meat needs to marinde much longer than 30 minutes so I let it marinade for 5 hours)
Meanwhile, combine tomatoes, onion, jalapeno peppers, vinegar and remaining lime juice, coriander, oil, salt and pepper. Peel and cut avocado into large dice; gently toss with salsa without breaking up. Set aside.
Place chicken on greased grill over medium-high heat; close lid and grill until no longer pink inside, about 3 minutes per side. (Abby's note: I never go by instructions on cooking chicken - always cook chicken until it is no longer pink no matter how long it takes). Serve topped with salsa and lime wedges.

MY ABSOLUTE FAVORITE RECIPE EVER!!! (ok, I'm done)