Grilled Rosemary Chicken with Tomato-Avocado Salsa

By Kathy_S

Make the salsa after the chicken comes off the grill. To make the chicken tender, I pounded it with the mallet. Heat the grill hot and then turn off one of the burners and cook the chicken with the indirect heat. For the salsa, look in SALADS.

Ingredients

• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp chopped fresh rosemary
• 1 tbsp minced garlic
• 4 chicken cutlets
• 1/4 tsp salt
• 1/4 tsp pepper
• Cooking spray
• Tomato-Avocado Salsa

Preparation

Step 1

Combine the first 4 ingredients in a large heavy-duty zip-lock plastic bag. Sprinkle chicken with salt and pepper (both sides) and add to bag; seal. Marinate in the fridge for 30 minutes.
Preheat grill.
Remove chicken from marinade, discarding the marinade. Place chicken on grill rack coated with cooking spray. (i spray the chicken) Grill 3 minutes on each side or until done. Serve with tomato-avocado salsa.