Grilled Chicken With Tomatillo-Avocado Sauce


1 jar (16-ounces) Frontera Tomatillo Salsa or 2 cups Roasted Tomatillo Salsa (recipe above)

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


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



Recipe courtesy of Rick Bayless.



4 servings


Thursday, August 29, 2013 - 4:56pm


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