Grilled Chicken with Tomatillo Avocado Sauce Recipe
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Yield:
4 servings
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Total Time:
1 hr 12 mins
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Prep Time:
30 mins
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Cook Time:
42 mins
Ingredients
- Grilled Chicken
- 4 (3-ounce) portions boneless, skinless chicken breasts OR breast cutlets
- 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 ground cumin seed
- 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
- 1/2 medium, ripe avocado
- 1 can (4 ounces) diced, roasted green chilies
- 1 tablespoon canned pickled jalapeno peppers
- 1 teaspoon ground cumin seed
- 1 teaspoon chicken flavor bouillon powder
- 11/4 cup loosely packed, fresh cilantro
- 3/4 cup water
- Fresh cilantro and lime wedges to garnish
Instructions
- Step 1) 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.
- Step 2) 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.
- Step 3) 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.
- Step 4) 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.
- Step 5) 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.
