Grilled Chicken with Tri-Color Salsa
From darbar 17 years ago
- 30 minutes to make
- Serves 4
Offer with lots of hot tortillas and cold beer.
Ingredients
- chicken 6 large chicken breast halves or one 4-pound chicken, cut into 4 pieces shopping list
- 1/4 cup fresh lemon juice shopping list
- 3 tablespoons olive oil shopping list
- 1/4 red onion, chopped shopping list
- 1 tablespoon grated lemon peel shopping list
- 1 teaspoon ground cumin shopping list
- salsa shopping list
- 1 cup fresh corn kernels (from 2 small ears) or frozen, thawed shopping list
- 1 large tomato, seeded, chopped shopping list
- 2/3 cup chopped red onion shopping list
- 1/2 cup chopped fresh cilantro shopping list
- 2 tablespoons olive oil shopping list
- 1 tablespoon fresh lemon juice shopping list
- 1/2 teaspoon ground cumin shopping list
- 1/2 to 1 jalapeño chili, seeded, minced shopping list
- 1 avocado, pitted, peeled, chopped shopping list
- Fresh cilantro sprigs shopping list
How to make it
- For chicken:
- Place chicken in glass baking dish. Combine all remaining ingredients and pour over chicken; turn to coat. Cover and chill at least 3 hours or overnight, turning occasionally.
- For salsa:
- Combine first 8 ingredients in medium bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat) or preheat broiler. Season chicken with salt and pepper. Grill until cooked through, 8 minutes per side for breasts and 12 minutes per side for leg pieces.
- Add avocado to salsa. Season to taste with salt and pepper. Place chicken on plates. Spoon salsa alongside. Top chicken with cilantro sprigs.
People Who Like This Dish 6
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