Grilled Chicken and Salsa

Making salsa from scratch is an easy way to add extra kick to your grilled chicken. This one starts with tomato, cilantro, onion and red pepper, with cayenne adding the heat.
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  • Calories 457
  • Total Fat 24 g
  • Cholesterol 126 mg
  • Sodium 656 mg
  • Total Carbohydrate 31 g
  • Protein 32 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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Cooking Instructions

  1. Preheat grill to medium-high. Make sauce by combining tomatoes, onion, garlic, red peppers, cilantro, pepper and 1/4 teaspoon salt in a blender and process until just slightly chunky.
  2. In small bowl, mix together coriander, cayenne and remaining 1/2 teaspoon salt; rub thighs with mixture.
  3. Grill chicken, turning occasionally, about 12 minutes or until done (internal temp 170°F).
  4. Spoon rice onto 4 individual plates, top with Tomato-Cilantro Sauce and arrange chicken on top. Garnish with avocado slices and dollops of sour cream.
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