Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa

Serves 4       Time: 1.5 hours, plus at least one hour to marinate

Pickled Tomato and Avocado Salsa

1 lb medium beefsteak-type tomatoes, quartered and seeded

1 serrano chili, thinly sliced (or more depending how spicy you like it)

1/2 cup thinly sliced green onions

1/2 cup distilled white vinegar

1.5 tbsp packed light or dark brown sugar

1.5 tsp kosher salt

1 tsp minced fresh ginger

1 tbsp minced garlic

2 tsp each mustard seed, fresh cracked pepper, and ground cumin (I’ve been known to skip the mustard seed)

1 tsp cayenne

1/2 tsp tumeric (careful…..this stains)

1/2 cup extra virgin olive oil

2 firm ripe avocados, cut into 3/4 inch cubes

Chicken marinade

1/4 cup each extra virgin olive oil and fresh lime juice

1/2 cup chopped cilantro

1 tbsp ground cumin

1/2 tsp each kosher salt and freshly ground black pepper

4 chicken breasts


In a bowl, combine tomatoes, chili’s, and green onions. In a medium saucepan over high heat, bring vinegar to a boil. Add sugar and salt and cook, stirring until dissolved, about 1 minute. Remove from heat. Put ginger, garlic, and dry spices in a small bowl. In another saucepan, heat olive oil over medium/high heat until rippling. Add ginger mixture and cook, stirring until fragrant, about 1 minute. Remove from heat, stir in seasoned vinegar, and pour over tomato mixture. Let salsa cool, then cover and chill at least 1 hour and up to 4 hours. About 1 hour before serving, stir in avocados into salsa and bring to room temperature.


In a large dish combine olive oil, lime juice, cilantro, cumin, salt and pepper. Turn chicken in mixture to coat. Let stand at room temperature, turning occasionally for 30-45 minutes. Prepare grill for high heat. Lift chicken from marinade and grill with it covered, turning often to prevent scorching, until no longer pink in center. Transfer chicken to a platter and spoon salsa on top.

Recipe from Bon Appetit magazine- Border Grill Restaurant

Author Full Circle Fitness

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