RCI-MT.004.0117.001
Caribbean Chicken with California Avocado-Mango Salsa
Caribbean Chicken with California Avocado-Mango Salsa from the Recidemia collection
Prep20 min
Cook60 min
Total80 min
Servings4
Difficultybeginner
Ingredients
- boneless chicken breasts with skin12 whole10 to 12 ounces each
- cilantro sprigs as needed for garnish1 unit
- Sliced California avocado as needed for garnish1 unit
Method
1
Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides.
2
Heat a large skillet or grill over medium-high heat until hot. Place the chicken breasts skin-side down and cook for 7-8 minutes until the skin is golden and crispy.
8 minutes
3
Flip the chicken breasts and continue cooking for 7-8 minutes more until the internal temperature reaches 165°F (74°C) and the meat is cooked through.
8 minutes
4
Transfer the cooked chicken to a serving platter and let rest for 2-3 minutes.
5
Arrange the sliced California avocado on top of or alongside each chicken breast.
6
Garnish with fresh cilantro sprigs and serve immediately while the chicken is warm.