Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa

Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa
Photo by Annabelle Breakey

Ingredients

  • ½ teaspoon freshly ground black pepper
  • 4 teaspoons minced fresh ginger
  • ½ cup distilled white vinegar
  • ½ cup thinly sliced green onions
  • 1 ½ teaspoons kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 1 tablespoon minced garlic
  • + 17 more ingredients
    • 1 tablespoon ground cumin
    • 2 teaspoons mustard seeds
    • ½ teaspoon turmeric
    • ½ teaspoon kosher salt
    • ¼ cup extra-virgin olive oil
    • ¼ cup fresh lime juice
    • ½ cup chopped cilantro
    • 4 chicken breast halves with bone and skin (2 1/2 lbs. total)
    • 1 pound medium beefsteak-type tomatoes, quartered, seeds squeezed out
    • Pickled tomato and avocado salsa
    • ½ cup extra-virgin olive oil
    • 2 teaspoons ground cumin
    • 2 serrano chiles, thinly sliced
    • 1 teaspoon cayenne
    • 2 firm-ripe avocados, cut into 3/4-in. chunks
    • Chicken
    • 2 ½ tablespoons packed light or dark brown sugar

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 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, h...

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