Written by Andrea
Published on 25 June 2015
½ sweet white onion, minced 1 teaspoon minced fresh ginger 1 serrano chile, stemmed, seeded and minced 1 tablespoon low-sodium soy sauce 1 tablespoon canola oil 4 boneless, skinless chicken thighs saLsa: ½ sweet white onion, minced 2 ripe red tomatoes, diced 2 serrano chiles, stemmed, seeded and minced 1 tablespoon minced fresh mint, cilantro or basil 1 large ripe fresh Avocado, peeled, seeded and diced ½ cup fresh blueberries ¼ teaspoon sea salt
Prepare the salsa: Gently combine all ingredients. Let rest for at least 10 minutes before serving to let the flavors blend. To make the marinade, combine onion, ginger, Chile, soy sauce and oil in a bowl. Place chicken in a gallon-size zip-lock bag. Add the marinade to the bag, seal and knead the bag to coat the chicken. Let rest at room temperature for 30-60 minutes. Discard the marinade. Over a medium-hot grill, grill the chicken for about 10 minutes per side, or until cooked through. Top with salsa and serve. Makes 4 servings.