Grilled Chicken With Chipotle Avocado Salsa Recipes

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GRILLED CHICKEN WITH CHIPOTLE-AVOCADO SALSA



Grilled Chicken with Chipotle-Avocado Salsa image

Sneak in extra flavor by marinating chicken in taco seasoning blended with honey and lime before grilling. Fresh salsa makes a perfect pairing.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 8

Number Of Ingredients 11

1 (1 oz) pkg. Old El Paso™ Taco Seasoning Mix
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
2 (3 to 3 1/2-lb.) quartered frying chickens (8 quarters), skin and fat removed if desired
1 medium tomato, chopped
1 medium avocado, pitted, peeled and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped red onion
1/2 teaspoon garlic salt
1 to 2 teaspoons chopped chipotle chiles in adobo sauce (from 7 or 11-oz. can)

Steps:

  • Heat gas or charcoal grill. In medium bowl, combine taco seasoning mix, oil, lime juice and honey; mix well. Brush mixture evenly over all sides of chicken quarters.
  • When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 30 to 40 minutes or until chicken is fork-tender and juices run clear, turning frequently.
  • Meanwhile, combine all salsa ingredients; mix well. Serve salsa mixture with chicken.

Nutrition Facts : Calories 440, Carbohydrate 8 g, Cholesterol 130 mg, Fat 2, Fiber 1 g, Protein 41 g, SaturatedFat 7 g, ServingSize 1/8 of Recipe, Sodium 370 mg, Sugar 5 g

CHIPOTLE GRILLED CHICKEN WITH AVOCADO SALSA



Chipotle Grilled Chicken With Avocado Salsa image

This chicken gets a spicy kick from the chipotles in adobo. The avocado salsa cools it down . You can either grill the chicken or roast it in the oven. Please plan ahead as the meat needs to marinate between 2 hours to overnight. From Baja! Cooking on the Edge.

Provided by cookiedog

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

7 ounces chipotle chiles in adobo
4 large garlic cloves
2 tablespoons vegetable oil
1 teaspoon kosher salt
3 small whole chickens, cut into halves or 3 small whole chickens, cut into quarters
3 ripe Hass avocadoes, pitted, peeled, and cut into 1/2 inch pieces
kosher salt
1 lime, juice of
1/3 cup finely diced white onion
3 fresh cilantro stems, stemmed and chipped

Steps:

  • In a food processor, puree the chipotles, garlic, oil, and salt. Wipe the chickens with paper towels. Thoroughly coat the pieces on all sides with a layer of the chipotle paste.
  • Place in a nonreative baking dish or in resealable bags and refrigerate for 2 hours, or as long as overnight.
  • Heat the grill to medium. With the lid open, grill the chicken on both sides until well marked but not burned- about 7 minutes per side. Turn the heat to low, close the lid, and cook the chicken, skin side up, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees. (Alternatively, bake at 350 degrees for approximately 30 to 40 minutes.).
  • Serve with tortillas and salsa.
  • Avocado Salsa: Place the avocados in a bowl. Sprinkle with the salt an dlime juice; mix gently with the onion and cilantro (don't mash; it should look diced).
  • Note: this salsa should be served within 3 hours. To help it keep its color, press a piece of plastic wrap on the surface of the avocado and refrigerate until needed.

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