Mexican Chicken and Tomato Salsa

Type: BBQ Grill
Cut: Thigh
Style: Mexican

Ingredients
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
1 tablespoon olive oil
2 garlic cloves, crushed
1/2 teaspoon chilli powder
8 chicken thigh fillets
2 ripe avocados, halves, stones remove and peeled
2 tablespoons fresh lime juice
8 round flour fajita tortillas

Instructions
Place lemon rind, lemon juice, oil, garlic, and chilli powder in a glass or ceramic bowl. Add chicken and toss to combine. Cover with plastic wrap and place in marinate for 1 hour in the refrigerator.

Use a fork to mash the avocado in a bowl until smooth and stir in lime juice.

To make the tomato salsa, place tomato, corn, corriander, onion, shallot, lemon juice and oil in a bowl and combine. Season with salt and pepper.

Preheat a BBQ grill or chargrill on a medium to high heat. Cook the chicken on grill for 4-5 minutes one each side or until cooked. Transfer to a plate and cover with foil to keep warm. Cook tortillas on grill for 1 minutes one each side or until warm.

Divide the chicken among the serving plates and top with avocado mixture and salsa.

Serve the tortillas with lime wedges.
 

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