Grilled Mexican Chicken With Tomato Avocado Salsa

• 14 cup onion, finely chopped
• 3 garlic cloves, chopped
• 2 limes, juice of
• 14 cup olive oil
• 2 tablespoons Worcestershire sauce
• 1 teaspoon chili powder (be daring and use chipotle or ancho)
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1 tablespoon brown sugar
• 3 tablespoons fresh cilantro, chopped
• 2 12 lbs chicken tenders
• 13 cup onion, chopped
• 1 cup cucumber, chopped
• 2 12 cups tomatoes, chopped
• 12 of a lime, juice of
• 1 tablespoon olive oil
• 2 tablespoons fresh cilantro, chopped
• 1 avocado, chopped and tossed with juice of 1/2 of a lime
• salt and pepper
• Cotija cheese, crumbles
• tortilla
• tortilla chips

1. In a small bowl combine the first 10 ingredients.
2. Place the chicken tenders in a resealable bag and add the marinade.
3. Seal and squish around the contents to mix well.
4. Let chicken marinate for about an hour.
5. Heat a grill to medium high.
6. While the grilling is heating, prepare the salsa.
7. In a medium sized bowl, combine the salsa ingredients.
8. Set aside.
9. Remove the chicken from the marinade (I season with salt) and and grill for about 4 - 5 minutes per side or until the chicken is cooked through.
10. Remove from grill and top with the salsa and the cojita cheese.
11. Serve with tortillas and/or tortilla chips.

onion, garlic, olive oil, worcestershire sauce, chili powder, cumin, paprika, brown sugar, fresh cilantro, chicken tenders, onion, cucumber, tomatoes, lime, olive oil, fresh cilantro, avocado, salt, cotija cheese, tortilla, tortilla chips

Taken from www.food.com/recipe/grilled-mexican-chicken-with-tomato-avocado-salsa-480352 (may not work)