Citrus Chicken Breasts with Avocado Mango Salsa

2 garlic cloves, crushed
1 tsp chili powder
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp black pepper
1/4 tsp ground cinnamon
1 tbsp dark brown sugar
2 tbsp canola oil
2 tbsp fresh lime juice
1/4 cup orange juice
4 boneless (not skinless) chicken breast halves, slashed
Salt
1 recipe avocado mango salsa* see below

With a sharp knife, cut 3 parallel slashes through skin, about 1/4 inches deep.

Combine garlic, chili powder, oregano, thyme, cumin, coriander, pepper, cinnamon, sugar, oil, lime juice, and orange juice. Add chicken and toss to coat evenly. Cover and refrigerate for 30 minutes, turning once (can be marinated up to 2 hours in advance, turning often).

Grill skin side down over medium-hot coals until skin is crisp, 7 minutes. Turn and continue grilling until chicken is opaque with no trace of pink, a further 5 minutes. Sprinkle with salt. Serve hot with avocado mango salsa, recipe below.

Avocado Mango Salsa
Makes 1 2/3 cups

1 mango, finely diced
1 avocado, halved, pitted, and finely diced
1/2 red onion, finely chopped
1 red chile, seeded and finely chopped
1 tbsp fresh lime juice
1 tbsp red wine vinegar
2 tbsp olive oil
2 tbsp finely chopped mint
salt, Tabasco sauce (or other hot pepper sauce)

Combine mango, avocado, onion, chile, lime juice, vinegar, oil, and mint. Add salt and Tabasco to taste. Cover and let stand for 30 minutes at room temperature to allow flavors to blend. Serve chilled or at room temperature.

Yield: 4 Servings
alt.cooking/Kathy (kasia)/2002