Spicy Grilled Cilantro Chicken and Avocado Salsa | Amarillo Grape and Olive

Spicy Grilled Cilantro Chicken and Avocado Salsa

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Are you in the mood for something spicy? The spicy grilled cilantro chicken and avocado salsa is exactly what you need. Amarillo Grape and Olive have made it easy to order your olive oil and balsamic vinaigrette online.

Ingredients for Salsa
  • 1 pound beefsteak tomatoes, quartered and seeded
  • 2 serrano chiles, thinly sliced
  • 1/2 cup thinly sliced green onions
  • 1/2 cup Garlic Cilantro Balsamic Vinegar
  • 2 1/2 tablespoons packed light or dark brown sugar
  • 1 1/2 teaspoons kosher salt
  • 4 teaspoons minced fresh ginger
  • 1 tablespoon minced garlic
  • 2 teaspoons mustard seeds
  • 2 teaspoons freshly cracked black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne
  • 1/2 teaspoon turmeric
  • 1/2 cup Jalapeno Infused Olive Oil
  • 2 firm-ripe avocados
  • For the Chicken

  • 1/4 cup Jalapeno Infused Olive Oil
  • 1/4 cup fresh lime juice
  • 1/2 cup chopped cilantro
  • 1 tablespoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 chicken breast halves with bone and skin (2 1/2 lbs. total)
Step 1
Make salsa: In a bowl, combine tomatoes, chiles, and green onions. In a medium saucepan over high heat, bring Garlic Cilantro Balsamic 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 Jalapeno Infused 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.
Step 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.
Step 3
Make chicken: In a large bowl, combine Jalapeno Infused Olive Oil, lime juice, and seasonings. Turn chicken in mixture to coat. Let stand at room temperature, turning occasionally, 30 to 45 minutes.
Step 4
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.
Step 5
Transfer chicken to a platter and spoon salsa on top, saving half the liquid for another use (such as salad dressing).

Total time:
Yield: 4 Servings

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