Ancho-orange glazed chicken with grilled avocado relish

1. Preheat grill to medium-high heat

2. To make ancho orange glaze, whisk orange marmalade, apple cider, worcestershire sauce, ancho-chile powder, cumin 1 Tbs lime juice, garlic, and salt in a small bowl until well combined

3. Cover and set aside

4. Sprinkle salt evenly over chicken

5. Place chicken on a well-greased grill rack

6. Grill chicken, uncovered, for 12-15 minutes or until no longer pink

7. Brush ancho-orange glaze on both sides of the chicken several times during hte last 5 minutes of grilling

8. Transfer chicken to a platter

9. Brush with remaining glaze

10. Add avocados, olive oil, and remaining 2 Tbs lime juice in a medium bowl

11. Toss to coat

12. Place avocados cut side down on outer edge of grill rack

13. Grill 5-8 minutes or until grill marks are visible

14. Transfer to a cutting board

15. To make relish, cut avocados into thin slices

16. Place avocados, cilantro, and green onions in a medium bowl

17. Toss to mix and season with salt to taste

18. Serve chicken with relish and top with orange zest and lime wedges if desired