Grilled Cilantro Chicken With Pickled Tomato And Avocado Salsa

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   1. Make salsa: In a bowl, combine tomatoes, chiles, and green onions. In a medium saucepan over high heat, bring vinegar to a boil. Add brown sugar and salt and cook, stirring, until dissolved, about 1 minute. 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. Add ginger mixture and cook, stirring, until fragrant, 1 minute. Remove from heat, stir in seasoned vinegar, and pour over tomato mixture.

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   2. 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.

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   3. Make chicken: In a large bowl, combine olive oil, lime juice, and seasonings. Turn chicken in mixture to coat. Let stand at room temperature, turning occasionally, 30 to 45 minutes.

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   4. Heat a grill to high (450u00b0 to 550u00b0). Lift chicken from marinade (discard marinade) and grill chicken, covered, turning often, until no longer pink in center, 15 to 20 minutes.

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

* Per serving · 4 servings · Values may vary.

No additional tips available.