Rating: 5 stars
21 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 18

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.

Mary Sue Milliken and Susan Feniger
This Story Originally Appeared On sunset.com

Gallery

Peden & Munk; Styling: Amy Wilson

Recipe Summary

total:
2 hrs 30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

Source

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

Nutrition Facts

746 calories; calories from fat 64%; protein 50g; fat 53g; saturated fat 9.2g; carbohydrates 23g; fiber 4.9g; sodium 591mg; cholesterol 129mg.
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