Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa Recipe | Cook the Book

Serves: 4 Save

Ingredients (24)

  • For the salsa:
  • 1 pound medium beefsteak-type tomatoes, quartered and seeds squeezed out
  • 2 serrano chiles, stemmed and thinly sliced
  • 1/2 cup thinly sliced green onions
  • 1/2 cup distilled white vinegar
  • 2 1/2 tablespoons firmly packed brown sugar
  • 1 1/2 teaspoons kosher salt
  • 4 teaspoons minced fresh ginger
  • 1 tablespoon minced garlic
  • 2 teaspoons mustard seeds
  • 2 teaspoons freshly cracked black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne
  • 1/2 teaspoon turmeric
  • 1/2 cup extra-virgin olive oil
  • 2 firm-ripe avocados, pitted, peeled, and cut into 3/4-inch chunks
  • For the chicken:
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed lime juice
  • 1/2 cup chopped cilantro
  • 1 tablespoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 skin-on, bone-in chicken breast halves (2 1/2 pounds total)

Directions

Learn how to make this recipe at Serious Eats

Pomegranate Martini

Ingredients (6)

  • 1 oz. Ketel One Vodka
  • 1 oz. Pomegranate Juice
  • 0.75 oz. Blanc Vermouth
  • 0.75 oz. Dry Vermouth
  • Dried Apple Garnish
  • Pomegranate Seed Garnish

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