Grilled Chicken With Chipotle Avocado Salsa Recipe

Ingredients

1

packet (1 oz) Old El Paso™ Original Taco Seasoning Mix

2

tablespoons olive oil

2

tablespoons lime juice

1

tablespoon honey

2

(3 to 3 1/2-lb.) quartered frying chickens (8 quarters), skin and fat removed if desired

1

medium tomato, chopped

1

medium avocado, pitted, peeled and chopped

2

tablespoons chopped fresh cilantro

2

tablespoons finely chopped red onion

1/2

teaspoon garlic salt

1

to 2 teaspoons chopped chipotle chiles in adobo sauce (from 7 or 11-oz. can)

Preparation

Heat gas or charcoal grill. In medium bowl, combine taco seasoning mix, oil, lime juice and honey; mix well. Brush mixture evenly over all sides of chicken quarters.

When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 30 to 40 minutes or until chicken is fork-tender and juices run clear, turning frequently.

Meanwhile, combine all salsa ingredients; mix well. Serve salsa mixture with chicken.

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