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Grilled Breast of Free-Range Chicken with Black Bean Sauce and Avocado-Tomatillo Relish

Serves 4

  • 1/2 c. black beans, cooked in aromatic broth 
  • 2 cloves garlic, chopped 
  • 3 serrano chiles, seeded and deveined 
  • 1/2 tomatillo, chopped (about 1 1/2 tbs) 
  • 1 T. cilantro, chopped 
  • 2 tsp. green bell pepper, chopped 
  • 1 c. chicken stock 
  • 1 tsp. lime juice salt and taste 
  • Avocado-Tomatillo Relish 
  • 1 avocado, peeled and cut into half-inch cubes 
  • 1/2 tomatillo, diced (about 1 1/2 tbs) 
  • 1 tsp. red bell pepper, diced 
  • 1 tsp. green bell pepper, diced 
  • 1/4 tsp. jalapeno, minced 
  • 1 tsp. cilantro 
  • 1 tsp. lime juice 
  • 1 T. scallions, diced 
  • 3 T. olive oil salt to taste 

Build a fire in outdoor grill with charcoal and aromatic wood chips. Let burn while preparing chicken. Combine all ingredients for black bean sauce except lime juice and salt in saucepan and simmer over low heat for about 5 minutes. Place ingredients in blender and blend for 30 seconds. Season with salt and lime. Keep warm (or reheat later) while making relish and grilling chicken. Combine all ingredients for relish in mixing bowl. Season with salt and toss gently to combine. Set aside while grilling chicken. Rub chicken breasts with the oil and season with salt. Grill over medium-hot fire for about 3 minutes per side.

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