Grilled Chicken With Avocado Salsa |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Great summer meal! This works well with pork too. Ingredients:
1/2 cup sweet onion, chopped |
1/2 cup lime juice |
1/4 cup jalapeno pepper, seeded and chopped |
2 tablespoons olive oil |
4 teaspoons ground cumin |
1 1/2 lbs pork tenderloin, cut into 3/4-inch slices |
2 medium avocados, peeled and chopped |
2 plum tomatoes, seeded and chopped |
1 small cucumber, seeded and chopped |
2 green onions, chopped |
2 tablespoons fresh cilantro, minced |
1 tablespoon honey |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons jalapeno jelly |
Directions:
1. In a small bowl, combine onion, lime juice, jalapenos, oil and cumin. Pour 1/2 cup into a plastic zipper bag; add chicken. Seal bag and turn to coat; refrigerate 2 hours.
2. Set aside 1/3 cup of the remaining marinade.
3. Place the remaining marinade in a large bowl; add the avocados, tomatoes, cucumber, green onions, cilantro, honey, salt and pepper. Cover and refrigerate until ready to serve.
4. In a small saucepan, combine jelly and 1/3 cup marinade. Bring to a boil; cook and stir until slightly thickened, about 2 minutes.
5. Coat grill rack with nonstick spray before starting the grill. Drain and discard marinade from chicken. Grill, uncovered, over medium heat 4-6 minutes each side, until juices run clear, brushing occasionally with jelly mixture. Serve with the salsa.
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