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.
Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa
Photo: Peden & Munk; Styling: Amy Wilson
More From Sunset
2 Hours, 30 Minutes
Amount per serving
- Calories: 746
- Calories from fat: 64%
- Protein: 50g
- Fat: 53g
- Saturated fat: 9.2g
- Carbohydrate: 23g
- Fiber: 4.9g
- Sodium: 591mg
- Cholesterol: 129mg
- 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)
- 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.
Also featured in: Sunset, April 2009
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