For the chicken and marinade:
4 chicken breasts, 6 to 8 oz
1/4 cup fresh cilantro leaves, plus more for garnishing
Juice from 2 limes
1 1/2 tablespoons olive oil
1 pinch kosher salt
For the salsa:
1 cup chopped and seeded tomato
2 tablespoons coarsely chopped onion
juice from 1/2 lime
1 tablespoon olive oil
1/2 teaspoon kosher salt
fresh ground black peppercorn
1 avocado, peeled and coarsely chopped, and more for garnish if desired.
For chicken and marinade:
Preheat grill on high setting.
Combine cilantro leaves and lime juice with olive oil and salt.
Place in small food processor and process till cilantro is thoroughly chopped and blended with other ingredients. Transfer marinade to flat non-reactive marinading pan
Thoroughly wash, rinse and pat dry the chicken breasts place in marinade for 3 to 5 minutes.
While the chicken is marinading, prepare the salsa as described below.
After marinading chicken, place breasts on hot grill.
After 3 minutes, rotate meat 90 degrees to mark then reduced heat to low.
Flip breasts after another three minutes.
Grill until thoroughly cooked inside to an internal temperature of165 degrees F.
Plate, marks side up, spoon salsa over each serving.
For the salsa:
Combine all ingredients in small bowl, gently mix.
Don’t have a grill? Use a grill pan, prepared with a non-stick spray, over medium heat on the stove top.
While the chicken is grilling, intermittently spoon marinade over meat to help keep moist and add extra flavor.