Ingredients: |
Ingredients: SALSA
1 lb. Medium beefsteak-type tomatoes, quartered, seeds squeezed out
2 serrano chilies, thinly sliced
1/2 c. sliced green onions
1/2 c. distilled white vinegar
2 1/2 T. packed brown sugar
1 1/2 tsp. salt
4 tsp. minced fresh ginger
1 T. minced fresh garlic
2 tsp. mustard seeds
2 tsp. freshly cracked black pepper
2 tsp. ground cumin
1 tsp. cayenne
1/2 tsp. turmeric
1/2 c. extra virgin olive oil
2 firm-ripe avocados, cut into small chunks
CHICKEN
1/4 c. extra virgin olive oil
1/4 c. fresh lime juice
1/2 c. chopped cilantro
1 T. ground cumin
1/2 tsp. salt
1/2 tsp. cracked black pepper
4 chicken breast halves (2 1/2 lbs.)
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Directions: |
Directions:Make Salsa: In a bowl combine tomatoes, chilies, and green onions. In a medium sauce pan over high heat, bring vinegar to a boil. Add 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 sauce pan, heat oil over medium high heat until rippling. Add ginger mix and cook, stirring until fragrant, about 1 minute. Remove from heat, stir in seasoned vinegar, and pour over tomato mixture. 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.
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. Prepare grill for high heat. Lift chicken from marinade (discard marinade) and grill chicken until no longer pink in the center. Turning often.
Transfer chicken to platter and spoon salsa on top. You can save half of the liquid for a salad dressing if desired. |
This recipe for Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa is from