Grilled Chicken and Strawberry Salsa Stuffed Avocado Recipe

Grilled Chicken and Strawberry Salsa Stuffed Avocado

by Chef Richard Ingraham

INGREDIENTS FOR CHICKEN

4 cloves garlic, peeled

1 small onion, quartered

1 tablespoon fresh oregano

2 teaspoons ground cumin

1⁄4 teaspoon cayenne pepper

Kosher Salt and fresh ground pepper

1 tablespoon olive oil

2 tablespoons orange juice, preferably freshly squeezed

2 tablespoons freshly squeezed lime juice

1 1/2 pounds boneless chicken thighs, or 2 pounds thighs with bones

2 Hass avocados halved and pit removed

INGREDIENTS FOR SALSA

2 cups strawberries, diced

1/4 cup red onion, finely diced or sliced

1 jalapeño, finely diced

1 lime, juice and zest

2 tsp honey

2 tablespoons cilantro,chopped

salt to taste

METHOD FOR SALSA

1. Combine ingredients in a medium bowl.
2. Taste and adjust seasonings.

METHOD FOR CHICKEN

1. Preheat grill.
2. Combine the garlic, onion, oregano, cumin, cayenne, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth.
3. Add the juices, taste and adjust seasoning.
4. Marinate chicken 30 minutes.
5. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked medium.
6. Chop chicken.
7. Stuff cut avocado with grilled chicken and top with ‘Strawberry Salsa.’