Meat, Poultry, Pork

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



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.


Broiler Variation:  While the sauce cooks on the stove, heat the broiler to high. Lay the chicken breasts in a single, uncrowded layer in a metal baking pan. Broil, 6 inches below a very hot broiler, until richly brown, about 6 minutes. Turn the breasts over and broil until cooked through, about 6 minutes more.


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