Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa

Name: Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 firm-ripe avocados; 454 grams beefsteak tomatoes, quartered and seeded; 1 teaspoons freshly ground black pepper; 1 teaspoon cayenne; 4 servings Chicken; 4 chicken breast halves with bone and skin (2 1/2 lbs. total); 118 milliliters chopped cilantro; 4 teaspoons minced fresh ginger; 1 Tbsp minced garlic; 118 milliliters thinly sliced green onions; 1 Tbsp ground cumin; 2 teaspoons ground cumin; 1 teaspoons kosher salt; 2 teaspoons kosher salt; 3 Tbsps packed light or dark brown sugar; 59 milliliters fresh lime juice; 2 teaspoons mustard seeds; 59 milliliters extra-virgin olive oil; 118 milliliters extra-virgin olive oil; 2 teaspoons freshly cracked black pepper; 4 servings Salsa; 2 serrano chiles, thinly sliced; 1 teaspoons turmeric; 118 milliliters distilled white vinegar

Need a gluten free and dairy free main course? Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa could be an amazing recipe to try. This recipe serves 4. One serving contains 991 calories, 50g of protein, and 77g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of cilantro, green onions, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. This recipe is typical of Mexican cuisine.

Instructions

Make salsa: In a bowl, combine tomatoes, chiles, and green onions. In a medium saucepan over high heat, bring vinegar to a boil.

Ingredients you will need

Green Onions

Tomato

Vinegar

Chili Pepper

Salsa

Equipment you will use

Sauce Pan

Bowl

Add brown sugar and salt and cook, stirring, until dissolved, about 1 minute.

Ingredients you will need

Brown Sugar

Salt

Remove from heat. Put ginger, garlic, and dry spices in a bowl. In another medium saucepan, heat olive oil over medium-high heat until rippling.

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Olive Oil

Garlic

Ginger

Spices

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Sauce Pan

Bowl

Add ginger mixture and cook, stirring, until fragrant, 1 minute.

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Ginger

Remove from heat, stir in seasoned vinegar, and pour over tomato mixture.

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Vinegar

Tomato

Let salsa cool, then cover and chill at least 1 hour and up to 4 hours. About 1 hour before serving, cut avocados into 3/4-in. chunks, add to salsa, and bring to room temperature.

Ingredients you will need

Avocado

Salsa

Make chicken: In a large bowl, combine olive oil, lime juice, and seasonings. Turn chicken in mixture to coat.

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Lime Juice

Seasoning

Olive Oil

Whole Chicken

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Bowl

Let stand at room temperature, turning occasionally, 30 to 45 minutes.

Heat a grill to high (450 to 550). Lift chicken from marinade (discard marinade) and grill chicken, covered, turning often, until no longer pink in center, 15 to 20 minutes.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Grill

Transfer chicken to a platter and spoon salsa on top, saving half the liquid for another use (such as salad dressing).

Ingredients you will need

Salad Dressing

Whole Chicken

Salsa

Equipment

Sauce Pan

Bowl

Grill

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.