Grilled Cumin Chicken Breasts With Avocado Salsa Recipes

Steps:

• Make salsa.
• Prepare grill.
• Pat chicken dry with paper towels. In a large bowl sprinkle chicken with oil, cumin, and salt and pepper to taste and rub mixture into skin. Grill chicken on an oiled rack 5 to 6 inches over glowing coals, turning once, until cooked through, about 7 minutes on each side.
• Serve chicken with salsa and chips.

Steps:

• Cut the kernels off the cob and mix together with all the remaining ingredients. Keep covered and refrigerated.
• The recipe for salsa should not be made a day in advance, as the avocado will turn brown.
• Preheat grill or broiler.
• Season chicken with olive oil, salt and pepper. Brush with lemon juice. Grill 10 to 15 minutes total on a hot grill, turning 3 times. Serve with Avocado Corn Salsa.

Steps:

• Halve, pit, and peel avocados. Chop avocados fine and in a bowl stir together with remaining salsa ingredients. Salsa may be made 4 hours ahead and chilled, covered.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
• Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
• Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
• Slice chicken and top with salsa.