- 1/3 c olive oil
- Juice of three limes
- 4 cloves of garlic, peeled and minced
- 3 tsp fresh cilantro, chopped
- 1/2 tsp each of salt and freshly ground black pepper
- 1 very small onion, peeled and quartered
- 1 jalapeno, stemmed, seeded, and halved
- 1 poblano pepper, stemmed, seeded, and quartered
- 2 medium or 3 small tomatillos, husked, cored, and quartered
- 1 clove garlic, peeled
- 1-2 Tbsp. Canola oil
- 1 avocado, peeled
- 1 Tbsp. cilantro (or more)
- 2 Tbsp. lime juice (about 1 lime)
- 4 small chicken breasts/chicken breasts (about 5 oz. each)
Mix all ingredients for the marinade together in a medium bowl. (Olive oil, the juice of three limes, garlic, fresh cilantro, and salt and pepper.) Place the chicken breasts in a Ziploc bag, add the marinade and allow to sit for a minimum of two ours in the refrigerator. I prepared these one day in advance so they could marinate over night.
You can also make the avocado sauce a day ahead and store in the refrigerator in an air tight container. Preheat the broiler. Place the onion, jalapeno, poblano, tomatillos, and garlic in a broiler-safe pan. Drizzle with about 2 tsp. canola oil and broil for about 5-8 minutes, until vegetables begin to soften and brown. Remove and place in a food processor; allow to cool as you cook the chicken. Add the avocado, cilantro, and lime juice to the food processor. Process until well-combined.
Meanwhile, cook the chicken on the grill or on a stove. To cook on the stove, place a large skillet over medium heat; add about 1 Tbsp. canola oil. Sprinkle the chicken with salt and pepper. Once the oil is hot, add the chicken and cook for 5 minutes per side.
Serve the chicken topped with the sauce and enjoy!