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

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

Yield 2 servings

Number Of Ingredients 12

1/2 teaspoon minced and mashed garlic
3 tablespoons fresh lime juice
5 tablespoons olive oil
1/4 teaspoon dried hot red pepper flakes
a 1-pound whole chicken breast, boned but not skinned
1/2 firm-ripe avocado (preferably California)
1/4 cup finely chopped red onion
2 tablespoons minced fresh coriander if available or minced fresh parsley leaves
For Garnish
4 thin slices of red onion
2 lime wedges
1 re or green hot chili pepper, halved lengthwise (wear rubber gloves), if desired

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.