Prep: 15 min, Cook: 30 min

Serves 4

INGREDIENTS

• 4 boneless skinless chicken breast halves
• Salt and pepper, to taste
• Juice of 1 lime
• Juice of 1 orange
• 4 green tomatillos (husks removed)
• 1 clove garlic
• 1 onion
• 1 (5-ounce) bottle HERDEZ® Avocado Hot Sauce
• 1 cup roughly chopped cilantro
• 6 corn tortillas, warmed

DIRECTIONS

1. Heat grill to 450°F. Season chicken with salt and pepper. Grill to internal temperature of 165°F, approximately 5-6 minutes per side.
2. Remove chicken to a platter and squeeze lime and orange juice over the chicken and let rest 5 to 10 minutes.
3. Make the salsa: Char tomatillos, garlic and onion in dry skillet or comal.
4. Mash the charred vegetables and garlic with a molcajete* (mortar and pestle), then mix with avocado hot sauce to taste. Garnish with fresh cilantro.
5. Serve chicken and salsa with tortillas or corn tortilla chips. Garnish with cheese or onion, as desired.

*If you don’t have a molcajete, simply rough chop your charred ingredients on a chopping board, then carefully smash with the underside of a heavy coffee mug or rolling pin.