Ingredients

Salsa

1 pound beefsteak tomatoes, quartered and seeded

2 serrano chiles, thinly sliced

1/2 cup thinly sliced green onions

1/2 cup distilled white vinegar

2 1/2 tablespoons packed light or dark brown sugar

1 1/2 teaspoons kosher salt

4 teaspoons minced fresh ginger

1 tablespoon minced garlic

2 teaspoons mustard seeds

2 teaspoons freshly cracked black pepper

2 teaspoons ground cumin

1 teaspoon cayenne

1/2 teaspoon turmeric

1/2 cup extra-virgin olive oil $

2 firm-ripe avocados

Chicken

1/4 cup extra-virgin olive oil

1/4 cup fresh lime juice

1/2 cup chopped cilantro

1 tablespoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 chicken breast halves with bone and skin (2 1/2 lbs. total)

Preparation

  1. Make salsa: In a bowl, combine tomatoes, chiles, and green onions. In a medium saucepan over high heat, bring vinegar to a boil. Add brown sugar and salt and cook, stirring, until dissolved, about 1 minute. Remove from heat. Put ginger, garlic, and dry spices in a bowl. In another medium saucepan, heat olive oil over medium-high heat until rippling. Add ginger mixture and cook, stirring, until fragrant, 1 minute. Remove from heat, stir in seasoned vinegar, and pour over tomato mixture.

  2. Let salsa cool, then cover and chill at least 1 hour and up to 4 hours. About 1 hour before serving, cut avocados into 3/4-in. chunks, add to salsa, and bring to room temperature.

  3. Make chicken: In a large bowl, combine olive oil, lime juice, and seasonings. Turn chicken in mixture to coat. Let stand at room temperature, turning occasionally, 30 to 45 minutes.

  4. Heat a grill to high (450° to 550°). Lift chicken from marinade (discard marinade) and grill chicken, covered, turning often, until no longer pink in center, 15 to 20 minutes.

  5. Transfer chicken to a platter and spoon salsa on top, saving half the liquid for another use (such as salad dressing).