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Cut the tomatoes and red onion
into thick slices.
Cut the peppers in half and discard the seeds.
Put the garlic cloves and the
tomato, onion, and pepper slices on the grill. Let these grill
with the lid closed until the vegetables and peppers are charred
and garlic skin comes off (about two minutes on each side).
Remove the vegetable, pepper
and garlic from the grill and chop them up and mix well. Stir
in the lemon and orange juice and season with salt and/or pepper
(to desired taste).
Using half of this mixture spread
it over the chicken breasts (be sure to rub it under the loose
skin) and let it marinate for 1 hour at room temperature or up
to four days refrigerated.
When you are ready to grill
the chicken baste it with the olive oil and place it on a grill
that has been preheated on high. Cook the chicken breasts until
the juices are clear - about five minutes on each side.
While the chicken is grilling
chop up the avocado and stir it into the remaining half of the
vegetable, pepper and garlic mixture. Add the cilantro and stir
everything well.
When your grilled chicken is
cooked to your satisfaction remove it from the grill and cut
it into one-half inch slices. Now serve it to your friends or
family with the grilled tomato avocado salsa.
Remember that food safety is
very important. You want your barbecue to be both fun and safe
for everyone. Always be sure that you cook meat completely. Cut
into the chicken breast at its thickest part, when they are completely
cooked the juices will be clear and the meat will be white. Keep
all utensils you use to handle the raw chicken separate from
the ones you use to handle the cooked meat. Be sure to wash your
hands after handling the raw chicken. Cross contamination of
bacteria can be as risky to your health as eating raw meat. |
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