This is a Sponsored post written by me on behalf of Avocados from Mexico. All opinions are 100% mine.

But it was so much fun and the Grilled Chicken with Roasted Tomatillo Avocado Sauce was truly delicious.  It was also easy to do most of the prep ahead of time, giving us plenty of time to chat with our friends (and chase after all the kids!).   Now to be honest, the chicken was a little too spicy for most of the kids, so except for one brave young man (I see a budding foodie in that child!) they had hot dogs.  Which left more of the chicken and sauce for the rest of us.  All the adults gave the recipe rave reviews.

And I made a double batch of the Roasted Tomatillo Salsa, which we served up with some homemade guacamole.  It was a regular Avocado Party.  Avocados and Rick Bayless recipes…what a great excuse to have a party!

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Grilled Chicken with Tomatillo Avocado Sauce

1 jar (16-ounces) Frontera Tomatillo Salsa or 2 cups Roasted Tomatillo Salsa (recipe follows)
2 tablespoons olive oil, divided
4 boneless, skinless chicken breast halves, each pounded to about 1-inch thick
1/3 cup chicken broth
1 avocado from Mexico, halved, pitted, peeled and diced
1/4 teaspoon salt Chopped fresh cilantro, for garnish

In a baking dish, mix together 1/4 cup of the salsa with 1 tablespoon of the oil. Add the chicken and turn to coat. Cover and refrigerate for 2-3 hours, if time permits.

Prepare a charcoal grill or heat a gas grill to medium-hot. In a large skillet, heat the remaining 1 tablespoon of oil. Add the remaining salsa; stir 5 minutes to concentrate slightly. Add broth; boil gently until thick enough to coat a spoon, about 10 minutes. Remove from heat; add avocado.

Remove chicken from marinade; sprinkle with salt; grill 8 inches from medium-hot coals, turning once, until seared and cooked through, about 8 minutes. To serve, spoon sauce onto 4 plates; top with chicken; garnish with cilantro.

Yield: 4 portions

Roasted Tomatillo Salsa

1 pound tomatillos, husked and rinsed
4 to 5 serrano chiles, stemmed
1 small white onion, sliced 1/4-inch thick (about 4 ounces)
3 garlic cloves, peeled
1/2 cup chopped fresh cilantro, loosely packed
1 teaspoon salt
1 teaspoon sugar, optional

Heat broiler. On a foil-lined baking sheet, lay tomatillos and chiles. Set sheet 4 inches below broiler; roast until tomatillos are soft and black in spots, about 5 minutes. Turn tomatillos and chiles; roast 5 more minutes; set aside to cool.

Set oven to 425⁰F. Separate onion into rings. On a baking sheet, combine onion rings with garlic. Bake, stirring frequently, until onions are roasted and garlic feels soft and brown in spots, about 15 minutes. Cool.

In a food processor, pulse the chiles, onions and garlic until finely chopped; remove to a large bowl. To food processor, add tomatillos; coarsely puree; add to bowl. Stir in water, cilantro and salt. Add sugar to soften the tartness of the tomatillos, if desired. Serve immediately or refrigerate for up to 5 days.

Yield: about 2 cups