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Grilled Chicken with Avocado Three Ways

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

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).


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).


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.


Thickly slice flesh of the remaining 1 1/2 avocados lengthwise. Brush with oil, sea-son with salt and pepper; set on a plate.


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.


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.