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Mike Ryan's Grilled Chicken with Avocado Salsa and Homemade Chips
An easy grilled chicken recipe packed with flavor.
Grilling season is here and in full effect.
Ingredients
Instructions
Step 1
Start by marinating the chicken. Add the olive oil to the chicken to act as a binder. In a separate bowl, mix together the onion powder, garlic powder, cumin, paprika, salt, and pepper. Generously season the chicken on both sides with this spice blend. Add the lime juice, chopped cilantro, and minced garlic to the chicken, then massage the marinade in thoroughly. Let the chicken marinate for at least 1 hour, or up to 24 hours in the fridge.
Step 2
To make the tortilla chips, cut the eight corn tortillas into quarters to create triangle-shaped chips. Toss them with one teaspoon of vegetable oil until evenly coated, then spread them in a single layer on a large baking pan. Bake at 400°F for 12 minutes, or until crisp and golden. Remove from the oven and immediately sprinkle with salt.
Step 3
Preheat a hot grill or grill pan. Sear both sides of the marinated chicken for about 3 minutes each. Then, reduce the heat by turning off the burner directly under the chicken and setting an adjacent burner to low. Cover the grill and cook the chicken at 350°F for about 40 minutes, or until the internal temperature reaches 165°F. If you don’t have a grill, you can bake the chicken at 350°F in the oven for 45 minutes, or until it reaches the same internal temperature.
Step 4
To prepare the avocado salsa, start by charring the poblano pepper on a grill pan over medium-high heat for 12 to 15 minutes, rotating every few minutes until the skin is blistered. Once cooled slightly, peel off the charred skin. Add the peeled poblano to a blender along with the jalapeño, avocado, sour cream, cilantro, lime juice, salt, pepper, and a splash of water. Blend until smooth, adding more water if needed.
Step 5
To make the avocado salad, cut the avocado into cubes. Combine in a bowl with the diced tomato, lime juice, cilantro, and salt. Gently toss to combine.
Step 6
To serve, spread a thin layer of avocado salsa onto the plate. Place the grilled chicken leg quarters on top. Spoon a generous amount of avocado salad over the chicken and garnish with thinly sliced red onion. Serve with the warm homemade tortilla chips and enjoy!
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