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Grilled Chicken with Tomatillo-Avocado Sauce


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Ingredients

  • 2 cups Roasted Tomatillo Salsa (recipe follows)
  • 2 tablespoons olive oil, divided
  • 4 boneless, skinless chicken breast halves, each pounded to about 1-inch thick
  • 1/3 cup chicken broth
  • 1 avocado from Mexico, halved, pitted, peeled and diced
  • 1/4 teaspoon salt Chopped fresh cilantro, for garnish

Instructions

  1. In a baking dish, mix together 1/4 cup of the salsa with 1 tablespoon of the oil.
  2. Add the chicken and turn to coat. Cover and refrigerate for 2-3 hours, if time permits.
  3. Prepare a charcoal grill or heat a gas grill to medium-hot.
  4. In a large skillet, heat the remaining 1 tablespoon of oil. Add the remaining salsa; stir 5 minutes to concentrate slightly. Add broth; boil gently until thick enough to coat a spoon, about 10 minutes.
  5. Remove from heat; add avocado.
  6. Remove chicken from marinade; sprinkle with salt; grill 8 inches from medium-hot coals, turning once, until seared and cooked through about 8 minutes.
  7. To serve, spoon sauce onto 4 plates; top with chicken; garnish with cilantro.

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