Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa

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.

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.

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.

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

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

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.

Crowd favorite, summer stand out.

This is the "Best Dish Ever!" I have made this a handful of times and I overstuff myself each time. This last time that I made it I cored some of the Serrano seeds out. My thought was to make it a little less hot even though I love the heat of the dish...many times others do not. So, in doing so I found that I could taste the other ingredients a little more and actually preferred it. I would make this for any dinner party. Either way the dish is the best!

I found the salsa a little hot, but my husband (who usually complains about my hot, peppery cooking) loved it. Next time I'll try boneless skinless breasts and jalapenos, but the meat was moist the the salsa very flavorful.

My whole family loved this recipe. It was very flavorful and the chicken was moist. I followed the recipe as stated but I did use ground ginger instead of fresh ONLY because I didn't have it. Also used boneless chicken breast. Will definitely make again.

Loved this dish. It is a must try, so flavorful and delicious. I'm making it again tonight for my family. The only thing I changed was instead of beef tomatoes I used cherry tomatoes (it was what I had in the frigerator). The sauce is so good, just plain brown or white rice on the side is good enough for a hearty meal.

Wonderfully robust flavors and very simple to make. The salsa is also delicious on grilled or oven roasted halibut. Agree with the reviewer who suggested leaving out the cayenne as an option. One pass at this recipe was for family members who aren't as appreciative of hot food and omitting the cayenne made it just right for them. A keeper.

Delicious! Great for entertaining. The salsa takes a bit of effort but is worth the trouble. I used grape tomatoes (sliced in half and squeezed the seeds out) instead of beefsteak and omitted the ginger. It was a little too spicy the first time so I left the cayenne out the second time and it was perfect. Keeps well for a couple of days. Consider doubling the recipe so you have leftovers.

This recipe is to die for good. I served it with homemade spanish rice with lots of cumin in it and we added the pickled salsa to the top of the rice. It is absolutely delicious! Our family likes dark meat chicken best, so next time I will try it with boneless/skinless thighs. I would definitely make this for a special occasion, although we will eat this as an everyday meal.

This recipe is a little complex if you want to make it for dinner after work but it is sooooooo much worth it. The flavors are fantastic. Make extra and invite your neighbors.

This recipe was fantastic. For the salsa I cut the tomatoes into chunks as quarters were too big. I only used one pepper and it was still spicey but not too hot. For the chicken I used boneless skinless breasts and tenders and I marinated the chicken with the sauce in a ziploc in the frig for a couple hours. Cooking with my George Forman only took 5-6 minutes. Using the salsa for dressing, I served the chicken over a bed of chopped lettuce and I also made a side of corn to go with it. Everything went together so well and my family voted it was a make-again dish.

This recipe was easy and exceptionally tasty with just the right amount of heat. I used kosher split chicken breasts to insure moist meat. I cut the tomatoes into chunks since quartering them seemed to leave them too large. The chicken itself comes out a little crispy on the outside and delicious in its own right. With the salsa, it's killer. Have something cold to drink and perhaps a tissue nearby but the heat adds to the whole experience. I will make this recipe again next weekend for my extended family.