Grilled Chicken with Tomatillo Avocado Sauce

Tender, moist grilled chicken with a tangy and mildly spicy sauce.

Yield: 4 servings
Prep Time: 30 minutes
Marinate Time: 15 to 30 minutes

Grill Time: 8 to 12 minutes

Grilled Chicken
4 (3-ounce) portions boneless, skinless chicken breasts OR breast cutlets, all excess fat removed
1 tablespoon Mazola® Corn Oil
2 limes (1 teaspoon freshly grated lime peel and 3 tablespoons juice)
1 tablespoon chopped, canned pickled jalapeno peppers
1 teaspoon minced garlic
1 teaspoon Spice Islands® Ground Cumin

Tomatillo Avocado Sauce
1 teaspoon Mazola® Corn Oil
1 cup diced onion
1 teaspoon minced garlic
1 pound (4 to 5 medium) fresh tomatillos, husks removed, halved
1/2 medium, ripe avocado, peel and seed removed
1 can (4 ounces) diced, roasted green chilies
1 tablespoon canned pickled jalapeno peppers
1 teaspoon Spice Islands® Ground Cumin
1/2 Mazola® Sobrecitos™ Chicken Flavor Bouillon Packets
OR 1 teaspoon Mazola® Chicken Flavor Bouillon Powder
11/4 cup loosely packed, fresh cilantro
3/4 cup water
Fresh cilantro and lime wedges to garnish

Pat chicken dry using paper towels and place in large resealable plastic bag.  (Lightly pound or butterfly chicken to an even 3/4-inch thickness.)  Combine oil, lime peel, lime juice, jalapenos, garlic and cumin in a small bowl; add to chicken.  Marinate for 15 to 30 minutes or refrigerate overnight. 

Remove chicken from marinade and discard marinade.  Preheat grill to medium heat or about 350°F.  Grill chicken for 4 to 6 minutes per side or until cooked through.  Remove from grill.

To make Tomatillo Avocado Sauce:  heat oil in a saucepan over medium-high heat.  Stir in onions and sauté for 2 to 3 minutes or until softened.  Stir in garlic and continue cooking for 1 minute. 

Remove from heat and pour into blender or food processor.  Add tomatillos, avocado, green chilies, jalapenos, cumin, bouillon and cilantro.  Pulse 4 or 5 times or until pureed; add water until desired consistency is reached. 

Serve over grilled chicken and garnish cilantro and lime wedges, if desired. 

Recipe Note:  Fresh tomatillos can be found in the produce section of most grocery stores and Latin markets.  For a more spicy sauce, add 1 or 2 chopped, fresh serrano or jalapeno chile peppers and sauté them with the onions.