Grilled Chicken with Avocado Tomatillo Salsa

I’ve discussed the well stocked kitchen.

Having jars of wonderful things in your fridge ready at a moments notice to make a fast meal.
Makes life so easy.


Here‘s a typical evening at the Red Brick Ranchero.

Come home from work.

Thaw chicken thighs.

Walk 45 minutes. Come in and find that Costco has called and your new specs are ready. Which is a good thing because you can’t see to cook.

Go pick up glasses.

Come home.

See that precious dog has taken cat food bowl and torn it up because she wanted to go to with you or she wanted the cat food.

Note to self, take dog with you when you go to Costco.

Grab Roasted Pepper Vinaigrette (something you made last week and was so wonderful you know it will rock on the chicken) out of fridge and marinate chicken thighs for thirty minutes.

Start National Treasure 2 on DVD player.

Start grill.

Pause movie.

Chop avocado, tomatillos, squeeze lime, pick cilantro. Start movie. Pause movie.

Grill chicken. Start movie.

Grab lettuce. Pause movie. Bring chicken in.

Chicken on lettuce, drizzle a bit of vinaigrette over chicken. Top with avocado tomatillo salsa.

Light candles. Eat.

Start movie… at the beginning.

Every night should be so easy.

Grilled Chicken with Avocado Tomatillo Salsa
Avocado Tomatillo Salsa
Adapted from Bobby Flay Boy Meets Grill

1 avocado, peeled, pitted, chopped
2 tomatillos, peeled, washed so they’re not sticky, chopped,
Red onion…take a knife and slice paper thin..about 4 small slices and chop.
1/3 cup cilantro, torn
1 lime, squeezed
Coarse salt and freshly ground black pepper to taste.

Mix well. Makes about 1-½ cups.

4 boneless chicken thighs, marinated in ½ cup Roasted Pepper Vinaigrette. Season with coarse salt and freshly ground black pepper

Grill til done, takes about 4 minutes per side.

Red leaf lettuce, a couple of pieces per plate.
Put chicken on top of lettuce, a drizzle of the vinaigrette and top with the salsa.

Serves 3 generously.

Grilled Chicken with Avocado Tomatillo Salsa