Recipe via Texan BBQ New Holland Publishers RRP $45.00 available from all good bookstores or online
200g skinless, boneless chicken breast cut into 1cm thin pieces
¼ teaspoon salt
Extra virgin olive oil cooking spray
2 tbs cilantro (coriander), minced
2 limes, juiced
1½ tbs 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.
NOTE: If you can’t get avocado oil, use any high-quality cooking oil.