Chipotle Grilled Chicken With Avocado Salsa

Ingredients

Avocado Salsa

• 3 ripe Hass avocado, pitted, peeled, and cut into 1/2 inch pieces
• kosher salt
• 1 lime, juice of
• 1/3 cup finely diced white onion
• 3 fresh cilantro stem, stemmed and chipped

Directions

1. 1

   In a food processor, puree the chipotles, garlic, oil, and salt. Wipe the chickens with paper towels. Thoroughly coat the pieces on all sides with a layer of the chipotle paste.

2. 2

   Place in a nonreative baking dish or in resealable bags and refrigerate for 2 hours, or as long as overnight.

3. 3

   Heat the grill to medium. With the lid open, grill the chicken on both sides until well marked but not burned- about 7 minutes per side. Turn the heat to low, close the lid, and cook the chicken, skin side up, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees. (Alternatively, bake at 350 degrees for approximately 30 to 40 minutes.).

4. 4

   Serve with tortillas and salsa.

5. 5

   Avocado Salsa: Place the avocados in a bowl. Sprinkle with the salt an dlime juice; mix gently with the onion and cilantro (don't mash; it should look diced).

6. 6

   Note: this salsa should be served within 3 hours. To help it keep its color, press a piece of plastic wrap on the surface of the avocado and refrigerate until needed.