Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa Recipe | Cook the Book

Ingredients (24)

• For the salsa:
• 1 pound medium beefsteak-type tomatoes, quartered and seeds squeezed out
• 2 serrano chiles, stemmed and thinly sliced
• 1/2 cup thinly sliced green onions
• 1/2 cup distilled white vinegar
• 2 1/2 tablespoons firmly packed 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 extra-virgin olive oil
• 2 firm-ripe avocados, pitted, peeled, and cut into 3/4-inch chunks
• For the chicken:
• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lime juice
• 1/2 cup chopped cilantro
• 1 tablespoon ground cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 skin-on, bone-in chicken breast halves (2 1/2 pounds total)