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Grilled Chicken with Avocado Three Ways





Yields
4 Servings




Total Time
1 hr 30 mins

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.

Grilled Chicken with Avocado Three Ways




Iain Bagwell
 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
  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
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.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 398Calories from Fat 243
% Daily Value *
Total Fat 27g42%

Saturated Fat 4.8g24%
Cholesterol 92mg31%
Sodium 715mg30%
Total Carbohydrate 13g5%

Dietary Fiber 7.7g31%
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.