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Epicurious

Grilled Chicken with Tricolor Salsa

4.4

(41)

Offer with lots of hot tortillas and cold beer.

Recipe information

  • Yield

    Serves 4

Ingredients

Chicken

6 large chicken breast halves or one 4-pound chicken, cut into 4 pieces
1/4 cup fresh lemon juice
3 tablespoons olive oil
1/4 red onion, chopped
1 tablespoon grated lemon peel
1 teaspoon ground cumin

Salsa

1 cup fresh corn kernels (from 2 small ears) or frozen, thawed
1 large tomato, seeded, chopped
2/3 cup chopped red onion
1/2 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/2 to 1 jalapeño chili, seeded, minced
1 avocado, pitted, peeled, chopped
Fresh cilantro sprigs

Preparation

  1. For chicken:

    Step 1

    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.

  2. For salsa:

    Step 2

    Combine first 8 ingredients in medium bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)

    Step 3

    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.

    Step 4

    Add avocado to salsa. Season to taste with salt and pepper. Place chicken on plates. Spoon salsa alongside. Top chicken with cilantro sprigs.

TagsChicken BreastChickenPoultryWhole ChickenLemonCitrusFruitCornVegetableAvocadoTomatoMainDinnerDairy FreeGluten FreeNut FreeKetoMake AheadGrillingBon Appétit
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