Pan Grilled Chicken With Avocado Coriander And Red Onion Salsa Food

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.

CHILE-RUBBED GRILLED CHICKEN WITH SALSA

Steps:

• Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat.
• Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
• Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
• Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.
• Per serving: Calories 344; Fat 7 g (Saturated 1 g); Cholesterol 148 mg; Sodium 769 mg; Carbohydrate 7 g; Fiber 1 g; Protein 60 g Photograph by Yunhee Kim

GRILLED PINEAPPLE CHICKEN

Steps:

• In a large bowl, combine the first six ingredients; add chicken and turn to coat. Cover and refrigerate 1-2 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165°. If desired, serve with grilled pineapple and sliced green onions.

GRIDDLED CHICKEN FAJITAS WITH SQUASHED AVOCADO

Steps:

• Stir the garlic into the yogurt. Spoon 2 tbsp into a medium bowl, add the spices and oregano, and stir well. Add the chicken and toss until coated.
• Heat a griddle pan and griddle the chicken for 5 mins, turning once, until cooked all the way through but still moist. (If you want to fry the chicken, wipe a little oil in a non-stick pan first or the spices will burn.)
• Mix the tomatoes with the onion, chilli (if using), coriander and lime to taste. Heat the tortillas following pack instructions. Scoop the flesh from the avocado, squash half on top of each tortilla, then add the chicken and the salsa salad. Spoon over the garlicky yogurt, roll up and eat while still hot.

HAWAIIAN MOCHIKO CHICKEN

Steps:

• Mix sugar, mochiko, cornstarch, and salt together in a bowl.
• Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.
• Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.
• Fill a deep saucepan with 1 1/2 inch oil; heat over medium heat. Fry chicken strips in batches in the hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes.

GRILLED CHICKEN WITH AVOCADO SALSA

Steps:

• Stir together the olive oil, lime juice, cumin, paprika, salt and pepper in a large bowl. Add in the chicken and toss to coat.
• Heat the grill to medium-high heat. Once heated, place the chicken on the grill and cook for about 15-20 minutes total, flipping halfway through.
• Stir together the avocado salsa ingredients. Serve the chicken topped with the salsa and an extra sprinkle of cilantro. Enjoy!

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.

SPICY LIME PRAWNS SERVED WITH TOMATO AVOCADO SALSA

Steps:

• For salsa, combine tomatoes, avocado, spring onion, chilli, coriander, garlic, lime juice and oil in a bowl and season with salt and pepper (you may make this upto 3 hours in advance. Cover tightly with cling film and refrigerate).
• You will need 4 wooden skewers soaked in water for atleast 20 minutes to stop them from burning.
• In a bowl, combine the minced garlic, paprika, chilli powder, lime juice and salt.
• Add in the prawns and toss to coat evenly.
• Thread 5 prawns onto each skewer, cover with clingfilm and refrigerate for 30 minutes (you may marinate the prawns upto 2 hours in advance).
• Pre-heat indoor grill to medium-hot, or for outdoor grills, medium-hot coals.
• Grill the prawns until they are pink and the flesh is opaque, about 3 minutes on each side.
• Serve hot with salsa and/or grilled lime wedges.