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Grilled Chicken Botana

Discover a new way to grill chicken with Mexican flavors by combining avocado and the perfect amount of heat. Enjoy as a grilled chicken breast dish or slice it up for chicken fajitas.

15 Minutes
30 Minutes
45 Minutes


  • 4 boneless skinless chicken breast halves
  • Salt and pepper, to taste
  • Juice of 1 lime
  • Juice of 1 orange
  • 4 green tomatillos
  • 1 clove garlic
  • 1 onion
  • 1 (5-ounce) bottle HERDEZ® Avocado Hot Sauce
  • 1 cup roughly chopped cilantro
  • 6 corn tortillas, warmed
  • 1 (9-ounce) bag HERDEZ® Blue Corn Tortilla Chips


  1. Heat grill to 450°F. Season chicken with salt and pepper. Grill to internal temperature of 165°F.
  2. Squeeze lemon and orange juice over the chicken and let rest 5 to 10 minutes.
  3. To make salsa in a comal; char tomatillos, garlic and onion in dry skillet. In molcajete, mash tomatillos, garlic and onion. Mix with avocado hot sauce to taste. Garnish with fresh cilantro.
  4. Serve chicken and salsa with corn tortilla chips. Garnish with cheese, onion, and radishes, as desired.