Recipe for Grilled Chicken with Tricolor Salsa 
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Yield:
1 servings
Ingredients:
Amount Ingredient
Chicken: 6 large chicken breast halves or, cut into 4 pieces one 4-pound chicken
1/4 cup Fresh lemon juice
3 tbl Olive oil
1/4 x Red onion, chopped
1 tbl Grated lemon peel
1 tsp Ground cumin
----------------- SALSA ----------------
1 cup Fresh corn kernels, (from 2 small ears) or frozen, thawed
1 lrg Tomato, seeded, chopped
2/3 cup Chopped red onion
1/2 cup Chopped fresh cilantro
2 tbl Olive oil
1 tbl Fresh lemon juice
1/2 tsp Ground cumin
1/2 x Jalapeno chili, seeded, minced, up to 1
1 x Avocado, pitted, peeled, chopped
Instructions:
Instructions: For chicken: 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.

For salsa: 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.

Serves 4.

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