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Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa

Photo: Peden & Munk; Styling: Amy Wilson

 

Total time 2 hrs, 30 mins
Yield Serves 4
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

  • Salsa
  • 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
  • Chicken
  • 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)

Nutrition Information

  • calories 746
  • caloriesfromfat 64 %
  • protein 50 g
  • fat 53 g
  • satfat 9.2 g
  • carbohydrate 23 g
  • fiber 4.9 g
  • sodium 591 mg
  • cholesterol 129 mg

How to Make It

  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.

Border Grill, Santa Monica and Las Vegas and Ciudad, Los Angeles
Also appeared in: Sunset, April, 2009;