From the August/September 2017 issue
For the chicken:
- 1-1/2 pounds boneless skinless chicken thighs
- 2 TBSP fresh lime juice (from about 2 limes)
- 2 tsp finely grated lime zest
- 1/2 cup chopped fresh cilantro
- 3 TBSP extra-virgin olive oil, plus more for the grill
- 2 TBSP honey
- 1 tsp ground cumin
- 1/2 tsp sea salt
For the salad:
- 1 medium ripe avocado, pitted
- 2 medium carrots, shredded
- 1/4 cup thinly sliced scallions
- 1/4 cup chopped fresh cilantro
- 1 TBSP fresh lime juice (from about 1 lime)
- 1/2 tsp
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