Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Look no further for this season's go-to grilled chicken dish featuring a simple marinade and an addictive Indian-style pickled salsa on top. Ingredients:
1 pound beefsteak tomatoes, quartered and seeded |
2 serrano chiles, thinly sliced |
1/2 cup thinly sliced green onions |
1/2 cup distilled white vinegar |
2 1/2 tablespoons packed light or dark brown sugar |
1 1/2 teaspoons kosher salt |
4 teaspoons minced fresh ginger |
1 tablespoon minced garlic |
2 teaspoons mustard seeds |
2 teaspoons freshly cracked black pepper |
2 teaspoons ground cumin |
1 teaspoon cayenne |
1/2 teaspoon turmeric |
1/2 cup extra-virgin olive oil |
2 firm-ripe avocados |
1/4 cup extra-virgin olive oil |
1/4 cup fresh lime juice |
1/2 cup chopped cilantro |
1 tablespoon ground cumin |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
4 chicken breast halves with bone and skin (2 1/2 lbs. total) |
Directions:
1. Make salsa: In a bowl, combine tomatoes, chiles, and green onions. In a medium saucepan over high heat, bring vinegar to a boil. Add brown sugar and salt and cook, stirring, until dissolved, about 1 minute. Remove from heat. Put ginger, garlic, and dry spices in a bowl. In another medium saucepan, heat olive oil over medium-high heat until rippling. Add ginger mixture and cook, stirring, until fragrant, 1 minute. Remove from heat, stir in seasoned vinegar, and pour over tomato mixture.
2. Let salsa cool, then cover and chill at least 1 hour and up to 4 hours. About 1 hour before serving, cut avocados into 3/4-in. chunks, add to salsa, and bring to room temperature.
3. Make chicken: In a large bowl, combine olive oil, lime juice, and seasonings. Turn chicken in mixture to coat. Let stand at room temperature, turning occasionally, 30 to 45 minutes.
4. Heat a grill to high (450° to 550°). Lift chicken from marinade (discard marinade) and grill chicken, covered, turning often, until no longer pink in center, 15 to 20 minutes.
5. Transfer chicken to a platter and spoon salsa on top, saving half the liquid for another use (such as salad dressing).
6. Note: Nutritional analysis is per serving.
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