Yield: 1 servings
|\N \N||Chicken: 6 large chicken breast halves or; cut into 4 pieces|
|\N \N||; one 4-pound chicken|
|¼ cup||Fresh lemon juice|
|3 tablespoons||Olive oil|
|¼ \N||Red onion; chopped|
|1 tablespoon||Grated lemon peel|
|1 teaspoon||Ground cumin|
|1 cup||Fresh corn kernels; (from 2 small ears)|
|\N \N||; or frozen, thawed|
|1 large||Tomato; seeded, chopped|
|⅔ cup||Chopped red onion|
|½ cup||Chopped fresh cilantro|
|2 tablespoons||Olive oil|
|1 tablespoon||Fresh lemon juice|
|½ teaspoon||Ground cumin|
|½ \N||Jalapeno chili; seeded, minced, up|
|\N \N||; to 1|
|1 \N||Avocado; pitted, peeled,|
|\N \N||; chopped|
|\N \N||Fresh cilantro sprigs|
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.
Bon Appetit August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.