Grilled Chicken with
California Avocado Red, White
and Blueberry Salsa
California Avocado Commission
½ sweet white onion,
minced
1 teaspoon minced
fresh ginger
Prepare the salsa: Gently combine all ingredients.
Let rest for at least 10 minutes before serving to
let the flavors blend.
1 serrano chile, stemmed,
seeded and minced
1 tablespoon low-sodium
soy sauce
1 tablespoon canola oil
To make the marinade, combine onion, ginger,
chile, soy sauce and oil in a bowl. Place chicken in
a gallon-size zip-lock bag. Add the marinade to the
bag, seal and knead the bag to coat the chicken.
Let rest at room temperature for 30-60 minutes.
Discard the marinade.
4 boneless, skinless
chicken thighs
SALSA
Over a medium-hot grill, grill the chicken for
about 10 minutes per side, or until cooked through.
Top with salsa and serve. Makes 4 servings.
½ sweet white onion,
minced
2 ripe red tomatoes, diced
Nutritional information: Each serving has
220 calories, 16 g protein, 14 g carbohydrates,
12 g fat, 65 mg cholesterol, 4 g fiber, 320 mg
sodium, 5 g sugar.
1 tablespoon minced fresh
mint, cilantro or basil
1 large ripe fresh California
Avocado, peeled, seeded
and diced
½ cup fresh blueberries
¼ teaspoon sea salt
Citrus Roasted Chicken
with Stone Fruit
AJ Trucco/Blossom Hill/Fillmore-Piru Citrus/
Nature’s Partner/Mulholland Citrus/
The Oppenheimer Group
2 tablespoons olive oil,
plus more for greasing
1 teaspoon sea salt
Freshly ground pepper
to taste
2 tablespoons fresh-
squeezed lemon juice
2 tablespoons fresh-
squeezed easy-peel
clementine, navel
orange or Murcott
mandarin juice
6 chicken thighs, skin on
1 red onion, peeled
and thinly sliced
2 apricots, pitted
and quartered
2 peaches, pitted
and quartered
Preheat oven to 400°F. Grease a 13-by-9-inch
roasting pan with olive oil.
Combine salt, pepper and citrus juices in a large
bowl. Add chicken and soak for 10 minutes.
Heat 2 tablespoons olive oil in a large skillet over
medium-high heat. Add the chicken and cook
until the skin is well browned on one side, about
5 minutes.
Place the chicken browned side up in the roasting
pan. Add onion, apricots and peaches to the pan.
Roast until the chicken is cooked through, about
40 minutes.
Transfer the chicken, onion, apricots and peaches
to a plate. Garnish with slices of citrus and halved
grapes. Serve immediately. Makes 6 servings.
GARNISH
Slices of easy-peel
clementine, navel
orange or Murcott
mandarin and 1 cup
halved seedless grapes
