Holy Guacamole Soup With Grilled Lemon Jerk Chicken Recipes

Steps:

• Combine 3 tablespoons jerk seasoning, oil, lemon juice, lime juice, and orange juice in a resealable plastic bag.
• Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
• Sprinkle butterflied chicken breasts with remaining 1 tablespoon jerk seasoning and add chicken to marinade. Seal and refrigerate about 1 hour. Remove from fridge about 10 minutes before grilling.
• Heat a gas grill to 500 degrees F (260 degrees C) and lightly oil the grate. Add chicken and grill until chicken no longer pink in the center and the juices run clear, 4 to 5 minutes per side. Serve hot.

Steps:

• Preheat the oven to 350 degrees F.
• Halve the avocados lengthwise, remove the pits, and scoop the flesh out of the skin.
• Add all the ingredients, except the tortillas, to a bowl. Blend with a fork until the mixture is just slightly lumpy.
• To make flame-like tortilla chips for garnish, cut flour tortillas into wavy triangles shapes, then bake on a cookie sheet until crisp, about 5 minutes.

Steps:

• Combine lemon juice, 1 tablespoon olive oil, and 1 clove garlic in a bowl. Season marinade with salt and pepper, keeping in mind that you will also use jerk seasoning on the chicken later.
• Pound chicken with the flat side of a meat mallet or a rolling pin until about 1/2 inch thick, being careful not to pierce the meat. Put chicken in a gallon-sized resealable plastic bag and add marinade. Squish bag to coat chicken; marinate in the fridge for at least 3 hours, ideally overnight for the fullest flavor.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Sprinkle chicken with jerk seasoning and place on grill. Grill chicken breasts until cooked through and juices run clear, about 4 minutes on each side. Brush with juice of 1 lime immediately after coming off the grill. Cool slightly and shred. Cover and keep warm.
• Heat 2 tablespoons olive oil in a large nonstick pan over medium heat until fragrant. Add onion and 3 cloves garlic. Cook until garlic is lightly browned and fragrant and onion is soft and translucent, about 5 minutes. Reduce heat to low and add 3 avocados. Saute just until avocados are warm and edges are slightly browned. Pour in orange juice and cook for 2 minutes, stirring once. Remove from heat.
• Combine hot water and chicken bouillon to make a broth. Pour into a blender. Add avocado mixture and juice of 2 limes; blend until smooth. Pour into bowls and serve with the shredded chicken, sweet corn, tomatoes, remaining avocado, cilantro, Cheddar cheese, and jalapeno.

Steps:

• In a large bowl, scoop out the entire avacados from their shells and lightly mash it with a spoon.
• Pour in all the lemon juice and mix.
• Next add in the salt, chili powder, cumin and onion powder.
• Then Add the garlic, cilantro and diced tomatoes. Mix Everything Well.
• Place the guacamole in the bowl you plan on serving it inches.
• Lastly, take the red chili and cut three thick rings. Place on top of the guacamole as a garnish.
• Serve with tortilla chips.