Meat, Poultry, Pork



Grilled Chicken with Tomatillo-Avocado Sauce | Print |
(26 votes, average 3.85 out of 5)

chicken_tomatillo_avocado_sauce

 

Serves 4

 

  • 1 jar (16 ounces) Frontera Tomatillo Salsa
  • 2 tablespoons olive or vegetable oil
  • 4 boneless, skinless chicken breasts halves, pounded to about 1-inch thick
  • 1/3 cup chicken broth
  • 1 large ripe avocado, halved, pitted, peeled, diced
  • Salt to taste
  • Chopped fresh cilantro, for garnish

 

  1. Mix together 1/4 cup of the Salsa with 1 tablespoon of the oil in a baking dish. Add the chicken and turn to coat the chicken. Cover and refrigerate for several hours, if time permits.
  2. Preheat a charcoal or gas grill to medium-hot heat. Heat the remaining 1 tablespoon of oil in a large skillet. Add the remaining salsa to the skillet. Stir for several minutes to concentrate it slightly, then stir in the broth and boil gently until thickened enough to coat a spoon, about 10 minutes. Remove from the heat, add the avocado and season sauce with salt.
  3. Sprinkle chicken lightly with salt. Grill 8 inches from medium-hot coals, turning once, until nicely seared and nearly cooked through, about 8 minutes total. Spoon the sauce onto 4 warm plates. Top with a piece of grilled chicken. Garnish with cilantro.

 

 

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