- 6 large chicken breast halves or one 4-pound chicken, cut into 4 pieces
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- 1/4 red onion, chopped
- 1 tablespoon grated lemon peel
- 1 teaspoon ground cumin
- 1 cup fresh corn kernels (from 2 small ears) or frozen, thawed
- 1 large tomato, seeded, chopped
- 2/3 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cumin
- 1/2 to 1 jalapeño chili, seeded, minced
- 1 avocado, pitted, peeled, chopped
- Fresh cilantro sprigs
- Place chicken in glass baking dish. Combine all remaining ingredients and pour over chicken; turn to coat. Cover and chill at least 3 hours or overnight, turning occasionally.
- Combine first 8 ingredients in medium bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat) or preheat broiler. Season chicken with salt and pepper. Grill until cooked through, 8 minutes per side for breasts and 12 minutes per side for leg pieces.
- Add avocado to salsa. Season to taste with salt and pepper. Place chicken on plates. Spoon salsa alongside. Top chicken with cilantro sprigs.