Grilled Chicken with Avocado Three Ways
Iain Bagwell
Pickled, puréed, and grilled: Within the same dish, you can enjoy avocados in a trio of forms—and give your guests something to talk about. We love tortillas on the side.
How to Make It
1
Dice 1 avocado and put in a small bowl with onion and jalapeño. In a saucepan, heat vinegar to simmering. Remove from heat; stir in 1 tbsp. kosher salt, the sugar, and cumin seeds until salt dissolves. Add 1/4 cup ice water and pour over avocado mixture, making sure ingredients are submerged. Chill, covered, 1 to 2 hours; then drain, transfer to a serving bowl, and chill until serving (up to 4 hours).
2
Meanwhile, in a food processor, purée flesh of 1/2 avocado with sour cream, 2 tbsp. water, 1/4 tsp. salt, and about 1/8 tsp. pepper. Transfer sauce to a small bowl and chill until serving (up to 4 hours).
3
Heat a grill to high (450° to 550°). On a work surface, carefully halve each chicken piece horizontally (keep the tenderloins attached). Place 1 breast half between 2 sheets of plastic wrap. Working from center out, pound with a mallet to 1/4 in. thick. Repeat with remaining chicken. Brush all over with some oil and sprinkle with about 1/2 tsp. salt and 1/4 tsp. pepper.
4
Thickly slice flesh of the remaining 1 1/2 avocados lengthwise. Brush with oil, sea-son with salt and pepper; set on a plate.
5
Grill chicken, covered, until grill marks appear, about 1 1/2 minutes. Turn and grill until meat is just cooked through, about 30 seconds. Transfer to a serving platter. Grill avocado slices cut-side down, covered, until grill marks appear, about 45 seconds. Flip avocados and repeat cooking. Transfer to platter.
6
Tuck tomato slices between chicken pieces on platter, and set out bowls of pickled avocado and sauce.
Ingredients
3 medium firm-ripe avocados, divided
½ cup thinly sliced red onion
1 small jalapeño chile, thinly sliced
¾ cup Champagne vinegar
1 tbsp plus about 3⁄4 tsp. kosher salt, divided
1 tsp sugar
¾ tsp cumin seeds
⅓ cup sour cream
About 1⁄2 tsp. freshly ground pepper, divided
2 large boned, skinned chicken breast halves (8 oz. each)
About 1 1⁄2 tbsp. canola oil, divided
2 large Roma tomatoes, sliced crosswise
Directions
1
Dice 1 avocado and put in a small bowl with onion and jalapeño. In a saucepan, heat vinegar to simmering. Remove from heat; stir in 1 tbsp. kosher salt, the sugar, and cumin seeds until salt dissolves. Add 1/4 cup ice water and pour over avocado mixture, making sure ingredients are submerged. Chill, covered, 1 to 2 hours; then drain, transfer to a serving bowl, and chill until serving (up to 4 hours).
2
Meanwhile, in a food processor, purée flesh of 1/2 avocado with sour cream, 2 tbsp. water, 1/4 tsp. salt, and about 1/8 tsp. pepper. Transfer sauce to a small bowl and chill until serving (up to 4 hours).
3
Heat a grill to high (450° to 550°). On a work surface, carefully halve each chicken piece horizontally (keep the tenderloins attached). Place 1 breast half between 2 sheets of plastic wrap. Working from center out, pound with a mallet to 1/4 in. thick. Repeat with remaining chicken. Brush all over with some oil and sprinkle with about 1/2 tsp. salt and 1/4 tsp. pepper.
4
Thickly slice flesh of the remaining 1 1/2 avocados lengthwise. Brush with oil, sea-son with salt and pepper; set on a plate.
5
Grill chicken, covered, until grill marks appear, about 1 1/2 minutes. Turn and grill until meat is just cooked through, about 30 seconds. Transfer to a serving platter. Grill avocado slices cut-side down, covered, until grill marks appear, about 45 seconds. Flip avocados and repeat cooking. Transfer to platter.
6
Tuck tomato slices between chicken pieces on platter, and set out bowls of pickled avocado and sauce.
