Step 1: Prepare the Chicken Marinade. In a shallow dish or large Ziploc bag, combine olive oil, lemon juice, thyme, rosemary, garlic powder, salt, and pepper. Add the chicken breasts, ensuring they are fully coated. Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
Step 2: Prepare the Corn and Avocado Salsa. In a medium bowl, combine corn kernels, diced avocado, halved cherry tomatoes, finely diced red onion, and chopped cilantro. Drizzle with lime juice and olive oil, then season with salt and pepper. Gently toss to combine. Set aside.
Step 3: Preheat Grill. Preheat your grill to medium-high heat (about 400°F / 200°C). Lightly grease the grill grates to prevent sticking.
Step 4: Grill the Chicken. Remove chicken from the marinade, discarding any excess. Place chicken breasts on the preheated grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice grill marks.
Step 5: Rest the Chicken. Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring tender and juicy chicken.
Step 6: Serve. Slice the chicken breasts against the grain or serve whole. Top generously with the fresh Corn and Avocado Salsa. Serve immediately and enjoy your delicious summer meal!