Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa

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
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 2 Hours, 30 Minutes

Nutritional Information

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

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. 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. 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. 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. 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. 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.
Also featured in: Sunset, April 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy