Photo: Peden & Munk; Styling: Amy Wilson 
Total Time
2 Hours 30 Mins
Serves 4

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Transfer chicken to a platter and spoon salsa on top, saving half the liquid for another use (such as salad dressing).

Step 6

Note: Nutritional analysis is per serving.

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

Also appeared in: Sunset, April, 2009

Ratings & Reviews

JamesMH53's Review

July 15, 2014

almadenmike's Review

January 03, 2014
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.

msmom67's Review

June 18, 2013

akolebuck's Review

January 28, 2013
WOW! This is one of the best chicken recipes ever! It is absolutely delicious. I was low on ginger so only used maybe 2 tsp. I used just one serrano pepper (took out the seeds) and I chopped in food processor. And I did not add the cayenne becuase I did not want it too hot. But it was fantastic. Wonderful recipe.

FranTrot09's Review

September 23, 2012

redcucina's Review

August 12, 2012
This truly is fantastic. Very multidimensional favors in the salsa. I used heirloom tomatoes instead of beefsteak since in season and only used one serrano and seeded it. Flavors and level of spice were perfect. I thought it was a lot of work making the salsa, but it was worth the effort.

PennyRice's Review

July 18, 2012
Love, love, love the flavors. The next day I used the leftover chicken, olives, cucumbers, feta cheese, and the salsa. Wow!!!!

oedalis's Review

June 15, 2012

Itsmehowesit's Review

February 10, 2012
This is DELICIOUS! I love the blend of the unique flavors and ingredients. We served it with handmade tortillas and queso fundido. Simply wonderful.

2BPaulaB's Review

September 11, 2010
As they say, there is a lot going on here. The salsa was really bad. I had overwhelming flavor of the vinegar and tumeric. I had to toss out the salsa which is such a disappointing waste of fresh farmers' market goodies. The chicken was good on its own, which is the only reason I am giving it two rather than one star.