- 3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved
- 1 tablespoon vegetable oil
- 4 teaspoons ground cumin
- Accompaniment: Avocado Salsa and corn tortilla chips
- Make salsa.
- Prepare grill.
- Pat chicken dry with paper towels. In a large bowl sprinkle chicken with oil, cumin, and salt and pepper to taste and rub mixture into skin. Grill chicken on an oiled rack 5 to 6 inches over glowing coals, turning once, until cooked through, about 7 minutes on each side.
- Serve chicken with salsa and chips.