Best Pan Grilled Chicken With Avocado And Red Onion Salsa Recipes

GRILLED CHICKEN WITH AVOCADO SALSA

Steps:

• In a large bowl, whisk all the ingredients for the marinade and set aside.
• Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours.
• Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.

PAN GRILLED CHICKEN WITH AVOCADO AND RED ONION SALSA

Steps:

• Whisk marinade ingredients together and pour over chicken, marinate 20 minutes.
• Add oil and chicken to a hot heavy skillet and brown on both sides, reduce heat and cook until juices run clear.
• While chicken is cooking, mix salsa ingredients together, season with salt and pepper, and stir in coriander.
• Serve chicken and salsa on individual plates garnished with red onion, lime and cabbage.

PAN-GRILLED CHICKEN WITH AVOCADO, CORIANDER, AND RED ONION SALSA

Steps:

• In a shallow dish whisk together the garlic, 2 tablespoons of the lime juice, 3 tablespoons of the oil, the re pepper flakes and salt to taste. Add the chicken, turning it to coat it with the marinade, and let marinate, turning it once, for 20 minutes. In a small bowl combine the avocado, cut into 1/4-inch dice, the remaining 1 tablespoon lime juice, the remaining 2 tablespoons oil, the onion, the coriander, and salt to taste and toss the salsa until it is combined. Heat a ridged grill pan or a well seasoned cast-iron skillet over a moderate heat until it is hot in it cook the chicken skin side down, covered for 4 minutes. Turn the chicken skin side up and coot it covered, for 2 to 3 minutes more, or until it is firm but spring to the touch. Transfer the chicken lengthwise and hold the knife at 45 degree angle cut each half crosswise into 1-inch slices. Transfer the chicken to heated plates, garnish each plate with the onion, the lime, and the chili pepper if desired, and to the onion with the salsa. Serves 2.

GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
• Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
• Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
• Slice chicken and top with salsa.