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Pan-Grilled Chicken with Avocado,
Coriander, and Red Onion Salsa

 

"Red onions are especially divine. I hold a slice up to the sunlight pouring in through the kitchen window, and it glows like a fine piece of antique glass."
~ Mary Hayes Grieco, in 'The Kitchen Mystic'

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Red Onions
Consuelo Gamboa
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Pan-Grilled Chicken with Avocado,
Coriander, and Red Onion Salsa
Best of Gourmet, Vol. 3
From the Editors of Gourmet, 1988,
Condé Nast Books, Random House

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 [cilantro]

For garnish
4 thin slices of red onion
2 lime wedges
1 red or green hot chili pepper, halved
lengthwise (wear rubber gloves),
if desired

In a shallow dish whisk together the garlic, 2 tablespoons of the lime
juice, 3 tablespoons of the oil, the red pepper flakes, and salt to taste.
Add the chicken, turning it to coat it with the marinade, and let it
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 chopped onion, the coriander, and salt to taste, and toss the salsa
until it is combined.
Heat a ridged grill pan or well-seasoned cast-iron skillet over moderate
heat until it is hot and in it cook the chicken skin side down, covered,
for 4 minutes. Turn the chicken skin side up and cook it, covered, for
2 to 3 minutes more, or until it is firm but springy to the touch. Transfer
the chicken to a cutting board and let it stand for 5 minutes. Halve the
chicken lengthwise and holding the knife at a 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, and
top the onion with the salsa. Serves 2.
 

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