Grilled chicken with tricolor salsa

1 servings

Ingredients

QuantityIngredient
Chicken: 6 large chicken breast halves or; cut into 4 pieces
; one 4-pound chicken
¼cupFresh lemon juice
3tablespoonsOlive oil
¼Red onion; chopped
1tablespoonGrated lemon peel
1teaspoonGround cumin
1cupFresh corn kernels; (from 2 small ears)
; or frozen, thawed
1largeTomato; seeded, chopped
cupChopped red onion
½cupChopped fresh cilantro
2tablespoonsOlive oil
1tablespoonFresh lemon juice
½teaspoonGround cumin
½Jalapeno chili; seeded, minced, up
; to 1
1Avocado; pitted, peeled,
; chopped
Fresh cilantro sprigs

Directions

SALSA

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.

Serves 4.

Bon Appetit August 1993

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