Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa
INGREDIENTS
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Salsa
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1 pound medium beefsteak-type tomatoes, quartered, seeds squeezed out
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2 serrano chiles, thinly sliced
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1/2 cup thinly sliced green onions
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1/2 cup distilled white vinegar
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2 1/2 tablespoons packed light or dark brown sugar
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1 1/2 teaspoons kosher salt
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4 teaspoons minced fresh ginger
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1 tablespoon minced garlic
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2 teaspoons mustard seeds
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2 teaspoons freshly cracked black pepper
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2 teaspoons ground cumin
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1 teaspoon cayenne
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1/2 teaspoon turmeric
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1/2 cup extra-virgin olive oil
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2 firm-ripe avocados, cut into 3/4-in. chunks
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Chicken
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1/4 cup extra-virgin olive oil
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1/4 cup fresh lime juice
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1/2 cup chopped cilantro
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1 tablespoon ground cumin
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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4 chicken breast halves with bone and skin (2 1/2 lbs. total
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