Grilled chicken a la plancha with avocado salsa {Pollo a la plancha}

Steps

1. Chicken marinade preparation:

   - To prepare the chicken marinade combine all the ingredients in a small bowl and mix well.

   - Pour the marinade over the chicken breasts and let marinate for at least an hour, overnight is ideal, you can marinate the meat in a glass/ceramic container or you can also place them in a resealable bag (and then place the bag in a container to avoid any leaks.

   - To butterfly the chicken breasts, use a sharp knife to made horizontal cuts on the inner half of each chicken breast, then open it like a book or butter fly. On the same cutting board, cover the butterflied breasts with a piece of wax paper and gently pound the breasts with a meat mallet or your choice of heavy object to help tenderize and thin out the meat.

2. Avocado salsa preparation:

   - For the avocado salsa, rinse the red onion slices or diced pieces in cold water with a sprinkle of salt – this will help remove their bite. The mix all the ingredients - diced avocado, diced red chili pepper, onions, lime juice, cilantro, oil, and salt to taste – in a bowl. You can prepare the avocado salsa right before cooking the chicken or a few hours before – it can be refrigerated until ready to serve.

3. To cook the chicken a la plancha style:

   - Heat the plancha, grill, griddle or pan that you will be using to a high temperature. You can lightly grease with a drizzle of oil it if it’s prone to sticking.

   - Grill the chicken breast fillets for about 5 minutes on each side or until fully cooked – the exact time will vary based on the thickness of the chicken filets as well as the temperature of the griddle.

   - Remove the chicken from the griddle, drizzle with lime juice and sprinkle with freshly chopped cilantro.

   - Serve immediate with chunky avocado salsa on the top or on the side, and your choice of additional side dishes.