Collections » Recipes » Chicken Spears with Avocado Salsa Serves 4 to 6

Chicken Spears with Avocado Salsa Serves 4 to 6


1 large ripe avocado, peeled, pit removed and discarded

3 tablespoons freshly squeezed lime juice (about 2 limes)

2 medium ripe red tomatoes, cut in half, seeded and finely diced

4 whole green onions, minced

1 small red bell pepper, stem, seeds and ribs removed, finely diced

cup fresh cilantro, chopped

2 tablespoons extra-virgin olive oil

teaspoon ground cumin

teaspoon fine salt, or to taste

teaspoon crushed red pepper flakes, or to taste


4 (6-ounce) boneless skinless chicken breasts

cup freshly squeezed lime juice (about 6 limes)

cup extra-virgin olive oil

teaspoon ground cumin

teaspoon crushed red pepper flakes, or to taste

Canola oil (for oiling grill)

Special Equipment:

16 bamboo skewers*

For the Salsa: Dice the avocado; place in a medium mixing bowl, and toss with the lime

juice. Add the tomatoes, green onions, bell pepper and cilantro and gently mix. Add the olive

oil, cumin, salt and red pepper flakes, and toss to combine.


Cover tightly with plastic wrap, then refrigerate until serving time. Just before serving, toss

the salsa again; taste and adjust the seasoning as needed with salt and red pepper flakes.


For the Chicken: Cut each chicken breast lengthwise into 4 strips. Thread the chicken onto

the skewers, and place in a shallow dish.


Combine the lime juice, olive oil, cumin and red pepper flakes. Pour the marinade over the

chicken, and marinate in the refrigerator for one hour.


This tasty appetizer begins with skewers of juicy grilled chicken that are seasoned with a zesty blend of cumin

and crushed red pepper flakes. The skewers are served with a snappy sauce made with fresh tomatoes, peppers

and onions mixed with diced avocado and plenty of lime, creating a flavorful salsa that is reminiscent of

chunky guacamole.



2006 Viking Range Corporation

Preheat the grill to medium-high heat. Clean the grill grates with a stiff brush, then oil

liberally to prevent sticking. (Note: To use a grill pan, preheat the pan to medium-high heat;

add a very light coating of oil and heat through.)


Lift the chicken skewers out of the marinade; discard the marinade. Place the chicken

skewers on the grill and cook until the chicken releases easily from the grill grates or grill

pan, approximately 1 to 2 minutes. Rotate the chicken 90 degrees and, without turning over,

place them back on the grill or grill pan; this will produce beautiful brown cross-hatch grill

marks. Continue cooking until the chicken again releases easily from the pan, approximately

1 to 2 minutes more.


Turn the chicken over and repeat the process on the second side. Cook until the chicken

reaches an internal temperature of 160F.


8. Attractively arrange the skewers on a plate or platter, and serve with the avocado salsa.

Tips and Techniques

* To minimize splintering, soak skewers in water for 30 minutes to 1 hour before using. Bamboo

skewers typically come in packages of 100. Soak the entire package when you open it. After

soaking, briefly drain any unused skewers on paper towels, then place in a large zip-top bag. Store in

the freezer; no need to soak again before using!

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