Offer with lots of hot tortillas and cold beer.
Recipe information
Yield
Serves 4
Ingredients
Chicken
6 large chicken breast halves or one 4-pound chicken, cut into 4 pieces
1/4 cup fresh lemon juice
3 tablespoons olive oil
1/4 red onion, chopped
1 tablespoon grated lemon peel
1 teaspoon ground cumin
Salsa
1 cup fresh corn kernels (from 2 small ears) or frozen, thawed
1 large tomato, seeded, chopped
2/3 cup chopped red onion
1/2 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/2 to 1 jalapeño chili, seeded, minced
1 avocado, pitted, peeled, chopped
Fresh cilantro sprigs
Preparation
For chicken:
Step 1
Place chicken in glass baking dish. Combine all remaining ingredients and pour over chicken; turn to coat. Cover and chill at least 3 hours or overnight, turning occasionally.
For salsa:
Step 2
Combine first 8 ingredients in medium bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Step 3
Prepare barbecue (medium-high heat) or preheat broiler. Season chicken with salt and pepper. Grill until cooked through, 8 minutes per side for breasts and 12 minutes per side for leg pieces.
Step 4
Add avocado to salsa. Season to taste with salt and pepper. Place chicken on plates. Spoon salsa alongside. Top chicken with cilantro sprigs.
