Here is another relatively simple way to create a very pleasing chicken dish.
200 g skinless, boneless chicken breast cut into ½ inch (1cm) thin pieces extra virgin olive oil cooking spray ¼ teaspoon salt
2 tablespoons cilantro (coriander), minced 2 limes juiced 1½ tablespoons avocado oil salt, to taste
2 tomatoes, chopped 2 white onions, finely chopped 1 lime, juiced 1 avocado, peeled and diced salt and pepper, to taste
» Place the chicken pieces into a sealable plastic bag or container with an airtight lid. » Prepare the marinade by putting all the ingredients in a large bowl, toss and let stand for 3 minutes. » Add the marinade to the chicken pieces and allow to marinate for at least 2–3 hours then remove chicken from marinade. Discard marinade. Sprinkle chicken evenly with about ¼ teaspoon salt. » Preheat your barbecue grill to medium high, 200°C. » Coat the pan with oil and heat on the barbecue. » Add chicken to pan and cook for 5–6 minutes on each side or until done. » To prepare salsa, combine the ingredients in a medium bowl. Add the avocado at the last minute to keep it from discolouring. Combine gently and serve with (or over) the pan-grilled chicken.
If you can’t get avocado oil, use any high-quality cooking oil.
RECIPE EXTRACT FROM TEXAN BBQ BY ROBERT MURPHY, RRP $45 FROM NEW HOLLAND PUBLISHERS AUSTRALIA