Serious Eats: Recipes

Cook the Book: Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa

Even though there's plenty of snow on the ground where I am in Philadelphia, I couldn't let a week of West Coast-inspired recipes from The Sunset Cookbook go by without testing at least one of the countless grilling recipes featured in the book. So I put on my parka and headed out to fire up the grill and test out this recipe for Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa.

Freezing temperatures or not, this one was a winner. The bone-in, skin-on chicken breasts are marinated in a Mexican-inspired mix of chopped cilantro, lime, and cumin for about an hour. The garnish is a tomato and avocado salsa that I put together with some pretty blah January tomatoes and avocados. Luckily the salsa is spiced with a supercharged combo of spices and chiles plus brown sugar and vinegar—more than enough to turn even the blandest winter produce into something thrilling.

The first bite of charred chicken topped with the spicy, fresh salsa was kind of perfect for an evening when temperatures were steadily dropping way beyond the freezing mark. It was a welcome burst of summery flavors, and a testament to the fact that grilling doesn't have to be reserved for the warmer months.

As always with our Cook the Book feature, we have five (5) copies of The Sunset Cookbook to give away this week.

Adapted from The Sunset Cookbook. Copyright © 2010. Published by Oxmoor House. Available wherever books are sold. All Rights Reserved.

Printed from

© Serious Eats