Photo: Peden & Munk; Styling: Amy Wilson 
Total Time
2 Hours 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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Transfer chicken to a platter and spoon salsa on top, saving half the liquid for another use (such as salad dressing).

Step 6

Note: Nutritional analysis is per serving.

Border Grill, Santa Monica and Las Vegas and Ciudad, Los Angeles

Also appeared in: Sunset, April, 2009

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