• 4servings
  • 150minutes
  • 746calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, B12, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. Pickled Tomato and Avocado Salsa

  2. 1 pound medium beefsteak-type tomatoes, quartered and seeds squeezed out

  3. 2 serrano chile , seeds and ribs removed and finely chopped

  4. 1/2 cup green onions , thinly sliced

  5. 1/2 cup distilled white vinegar

  6. 2 1/2 tablespoons firmly packed brown sugar

  7. 1 1/2 teaspoons kosher salt

  8. 4 teaspoons fresh ginger , minced

  9. 1 tablespoon garlic , minced

  10. 2 teaspoons mustard seeds

  11. 2 teaspoons freshly ground black pepper

  12. 2 teaspoons ground cumin

  13. 1 teaspoon cayenne pepper

  14. 1/2 teaspoon tumeric

  15. 1/2 cup extra-virgin olive oil

  16. 2 firm-ripe avocados, pitted, peeled, and each cut into 3/4-inch pieces

  17. Cilantro Chicken

  18. 1/4 cup extra-virgin olive oil

  19. 1/4 cup fresh lime juice

  20. 1 cup chopped cilantro

  21. 1 tablespoon ground cumin

  22. 1/2 teaspoon kosher salt and freshly ground black pepper, to taste

  23. 4 2 1/2-pound total bone -in chicken breast halves

Instructions Jump to Ingredients ↑

  1. Make salsa: In a large 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 oil over medium-high heat until rippling. Add ginger mixture and cook, stirring, until fragrant, 1 minute. Remove fromheat, 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, stir avocados into salsa and bring to room temperature.

  3. Make chicken: In a large bowl, combine oil, lime juice, cilantro, cumin, salt, and pepper. Turn chicken in mixture to coat. Let stand at room temperature, turning occasionally, for 30 to 45 minutes.

  4. Prepare a charcoal or gas grill for direct high heat (450° to 550°; you can hold your hand 5 inches above the cooking grate only 2 to 4 seconds). Lift chicken from marinade (discard marinade) and grill (close lid on gas grill), turning often to prevent scorching, until no longer pink at bone (cut to test), 15 to 20 minutes.

  5. Transfer chicken to a platter and spoon salsa on top, saving half of liquid for another use (it makes an appealing salad dressing).


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