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.
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)
How to Make It
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.
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.
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.
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.
Transfer chicken to a platter and spoon salsa on top, saving half the liquid for another use (such as salad dressing).
Note: Nutritional analysis is per serving.
Border Grill, Santa Monica and Las Vegas and Ciudad, Los Angeles
We loved this recipe ... and will be making it frequently in the future.
I made two major adjustments: 1) I'd run out of fresh ginger, but had lots of crystallized ginger left over from holiday baking, so I used that instead, and cut back on the brown sugar to compensate. But I also misread "tsp" as "TB" (LOL!!), so I'd accidentally used 3x the specified amount! But it was delicious! We loved the assertive flavors.
2) Frying the spices in 1/2 cup of olive oil seemed excessive, so I used 2-3 TB instead. It worked out fine. (I wonder if "1/2 cup" is a typo in the printed recipe.)
I also diced the tomatoes, rather than quartered, and used skinned chicken breasts, which I pounded/flattened to a uniform thickness before marinating.
WOW! This is one of the best chicken recipes ever! It is absolutely delicious. I was low on ginger so only used maybe 2 tsp. I used just one serrano pepper (took out the seeds) and I chopped in food processor. And I did not add the cayenne becuase I did not want it too hot. But it was fantastic. Wonderful recipe.
This truly is fantastic. Very multidimensional favors in the salsa. I used heirloom tomatoes instead of beefsteak since in season and only used one serrano and seeded it. Flavors and level of spice were perfect. I thought it was a lot of work making the salsa, but it was worth the effort.
As they say, there is a lot going on here. The salsa was really bad. I had overwhelming flavor of the vinegar and tumeric. I had to toss out the salsa which is such a disappointing waste of fresh farmers' market goodies. The chicken was good on its own, which is the only reason I am giving it two rather than one star.
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