We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Although the dish involves a bit of prep work, it delivers the best grilled chicken I’ve ever had. I recently served this at my first backyard barbecue of the season and my guests couldn’t get enough — so much so that we were fighting over the last bits of chicken and the accompanying relish. I’ll be making this grilled chicken on repeat all summer, and I’m positive that once you make it, you will be too.
Why I Love Grilled Chicken Cutlets with Pistachio-Avocado Relish
There are two things that sold me on this dish from the get-go: the smoky yogurt marinade and the pistachio-avocado relish.
I love any recipe in which the seasoning really penetrates the meat, and this recipe does just that. Fully coating pounded chicken breasts in a tangy, smoky marinade made from lemon juice, Greek yogurt, and smoked paprika, and then refrigerating it for no less than four hours, seasons the chicken from the inside-out, while simultaneously tenderizing the meat.
As for the relish, Asha’s ingenious play on Italian salsa verde features ripe avocado, fresh parsley, fresh mint, and roasted, salted pistachios. Plus, it comes together quickly with the help of a food processor. It’s so good that I slather it on roasted vegetables, grilled fish, and even potato chips! I highly recommend that you make a double batch — you’ll thank me later.