
Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa Recipe | Cook the Book
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)
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Directions
Learn how to make this recipe at Serious Eats