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Photo: Peden & Munk; Styling: Amy Wilson   Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa

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.

Sunset JANUARY 2014

  • Yield: Serves 4
  • Total: 2 Hours, 30 Minutes

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.

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
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Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa Recipe

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