Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa

Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa Recipe
Photo: Peden & Munk; Styling: Amy Wilson

 

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.

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Total: 2 Hours, 30 Minutes

Nutritional 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

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)

Preparation

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).

Note: Nutritional analysis is per serving.

Note:

Mary Sue Milliken and Susan Feniger,

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

January 2014
Also featured in: Sunset, April 2009;
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