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Chicken al carbon with avocado corn relish

Servings:
6 servings
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Ingredients

  • 1 cup freshly squeezed orange juice
  • 2 tablespoon freshly squeezed lime juice
  • 1 tablespoon freshly squeezed grapefruit juice
  • 1 tablespoon piece canned chipotle en adobo
  • 1 cup roasted tomato salsa (see recipe below)
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 6 teaspoon boneless chicken breasts, with skin
For roasted tomato salsa:
  • 1 cup freshly squeezed orange juice
  • 2 tablespoon freshly squeezed lime juice
  • 1 tablespoon freshly squeezed grapefruit juice
  • 1 tablespoon piece canned chipotle en adobo
  • 1 cup roasted tomato salsa (see recipe below)
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 6 teaspoon boneless chicken breasts, with skin
  • 4 ripe plum tomatoes (about 1 pound)
  • 1 medium spanish onion
  • 2 medium unpeeled garlic cloves
  • 1 serrano chile
  • 1 chile de arbol, stemmed and seeded
  • 1 teaspoon fresh lime juice
  • 1 bunch fresh cilantro
For avocado corn relish:
  • 1 cup freshly squeezed orange juice
  • 2 tablespoon freshly squeezed lime juice
  • 1 tablespoon freshly squeezed grapefruit juice
  • 1 tablespoon piece canned chipotle en adobo
  • 1 cup roasted tomato salsa (see recipe below)
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 6 teaspoon boneless chicken breasts, with skin
  • 4 ripe plum tomatoes (about 1 pound)
  • 1 medium spanish onion
  • 2 medium unpeeled garlic cloves
  • 1 serrano chile
  • 1 chile de arbol, stemmed and seeded
  • 1 teaspoon fresh lime juice
  • 1 bunch fresh cilantro
  • 3/4 cup olive oil, divided
  • 4 cup fresh corn kernels (about 5 ears)
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 teaspoon ripe hass avocados, peeled and seeded
  • 1 teaspoon large red bell pepper, cored and seeded
  • 4 teaspoon poblano chiles, roasted, peeled and seeded
  • 4 teaspoon green onions, light green and white parts, thinly sliced on the diagonal
  • 1/2 cup red wine vinegar

Preparation

Baking Directions:

Combine the orange juice, lime juice, grapefruit juice and chile in a saucepan and bring to a boil.

Reduce to a simmer and cook, uncovered, until the flavors combine, about 5 minutes.

Set aside to cool.

Transfer the citrus mixture to a blender.

Add the roasted tomato salsa, olive oil, and salt and puree until smooth.

Taste and adjust seasonings with salt as needed.

Wash and pat dry the chicken breasts and place in a large stainless steel bowl or plastic container.

Pour on the marinade, cover, and refrigerate at least 4 hours, or overnight.

Preheat the grill until very hot.

Grill the chicken breasts, skin side down on the grill,  2 to 3 minutes.

Turn and cook the other side.

Keep turning the chicken every 1 to 2 minutes to avoid blackening or sticking.

Total cooking time is 10 to 12 minutes for small breasts and 18 to 20 minutes for larger breasts.

Serve hot accompanied by your favorite rice and beans.

Top with Avocado Corn Relish.

For roasted tomato salsa: Preheat the broiler.

Position a broiler rack 8 inches from the heat.

Broil the tomatoes, onion, garlic and serrano until blackened all over.

Leave the blackened skin on the vegetables.

Place all the ingredients in a blender and pulse until coarsely chopped.

Season to taste with salt.

For avocado corn relish: Heat one-half cup of the olive oil in a large skillet over medium heat.

Add the corn, salt and pepper, and saute until the corn is heated through and tender, about 5 minutes.

Transfer to a large mixing bowl and set aside to cool.

Cut the avocados, bell pepper and roasted poblanos into one-fourth-inch dice.

Add to the sauteed corn along with the green onions, vinegar and remaining one-fourth cup olive oil.

Mix well and let sit for 20 to 30 minutes to blend the flavors.

Serve at room temperature.

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