Grilled Chicken with Green Chili, Tomatillo, and Avocado Sauce

Published April 6, 2012 by jenmatteson

I came across this recipe at Our Life in Food and it looked so wonderful!  I was hoping it would have a bit more heat, but honestly, I wasn’t really missing it.  Because the peppers are broiled, they don’t carry as much heat as they would if they were raw.  *Note to self, maybe next time I’ll keep the jalapenos raw.  Anyway, the sauce is so creamy and rich, it almost tastes like it should be bad for you, but it’s not!  This is a really simple grilled chicken with a fun sauce to dress it up.  There is a lot of leftover sauce, so I think I’ll try it with some pasta as others who have tried the recipe suggested.  Otherwise, it’d be excellent alternative to a guacamole as a dip.

I made only a few changes from the original recipe by using yogurt instead of half and half, an extra jalapeno and tomatillo, and garlic.  I also grilled the chicken with some paprika for extra flavor instead of sauteing it with just salt and pepper; baking would work here too.  Enjoy the sinful taste without the calories!

Grilled Chicken with Green Chili, Tomatillo, and Avocado Sauce

Source: Our Life in Food
Servings: 2 


1 onion, quartered
3 tomatillos, husked and halved
2 jalapenos, stemmed, seeded, and quartered
1 poblano pepper, stemmed, seeded, and quartered
Olive oil
1 avocado, peeled and pitted
1/4 cup fresh cilantro
4 garlic cloves
2 tbsp lime juice
1/4 cup plain non-fat Greek yogurt
salt and pepper
2 boneless, skinless chicken breasts
1 tsp paprika


1. Place onion, tomatillos, and peppers on foil lined baking sheet.  Drizzle with olive oil.  Place under broiler until vegetables are soft and begin to blacken, about 10-15 minutes.  Remove from oven and let cool.

2. In a food processor, add broiled vegetables, avocado, cilantro, garlic, and lime juice.  Process until  well combined.  Add yogurt a little at a time to desired consistency and taste.  Add salt to taste.

3. Heat grill to medium, about 400 degrees.  Sprinkle paprika, salt and pepper on chicken breasts and drizzle with olive oil.  Grill for approximately 20-25 minutes, until chicken is cooked through, flipping once.

4. Top chicken with green chili, tomatillo, and avocado sauce.  Leftover sauce can be refrigerated in an airtight container for 3-4 days.

3 comments on “Grilled Chicken with Green Chili, Tomatillo, and Avocado Sauce

  • So glad that you enjoyed this! I forgot to mention in my post that it does make a ton extra sauce….we used some with some tortilla chips as a dip and then made the same meal again to use up the rest. Anyway, glad that you liked it! 🙂

    • I thought it would be an excellent dip as well! I ended up using half of the leftovers as a sauce for a cold pasta salad. I added sun dried tomatoes and mozarella cubes. It was so good! Thanks for sharing such an awesome recipe 🙂

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