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Ingredients:

FOR THE SALSA:
2 limes
2 oranges
1 medium grapefruit
1/3 cup red currants
1 , minced serranochile, , stemmed and seeded
1 green onion, (white part only), minced
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh cilantro
1 tablespoon honey
1 teaspoon minced Anaheim chili pepper

FOR THE MARINADE:
2 tablespoons lime or orange zest, reserved from the salsa
1/2 cup lime or orange juice, reserved from the salsa
2 tablespoons honey
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
1 , minced serranochile, , stemmed and seeded
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh cilantro
1/2 teaspoon ground cumin

4 boneless skinless chicken breast halves, , about 6 ounces each
2 firm ripe avocados

TO MAKE THE SALSA: Wash and dry the limes, oranges, and grapefruit. Grate their zests and set the zests aside for use in the marinade. With a sharp paring knife, peel and section the citrus fruit, reserving the membranes. Squeeze the juice from the membranes (you should have about 1/2 cup) and reserve the juice for the marinade. Discard the membranes. Cut each citrus segment into three or four pieces and place in a large, stainless steel mixing bowl with the remaining salsa ingredients. Mix thoroughly, cover, and refrigerate until 1 hour before serving.

TO MAKE THE MARINADE: In a small bowl whisk the reserved citrus zests and juices with the remaining marinade ingredients.

Rinse the chicken breasts under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 8 hours, turning occasionally.

Cut the avocados in half and remove the pits. Peel and discard the skin and cut the avocado into chunks. Lightly mix into the salsa and season with salt. Let the salsa stand at room temperature for up to 1 hour to blend the flavors fully.

Remove the breasts from the bag and discard the marinade. Season with kosher salt and lightly brush or spray with extra-virgin olive oil. Grill over Direct Medium heat until the juices run clear and the meat is no longer pink in the center, 8 to 12 minutes, turning once halfway through grilling time. Serve warm with the salsa.


From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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