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Although the dish involves a bit of prep work, it delivers the best grilled chicken I\u2019ve ever had<\/strong>. I recently served this at my first backyard barbecue of the season and my guests couldn\u2019t get enough \u2014 so much so that we were fighting over the last bits of chicken and the accompanying relish. I\u2019ll be making this grilled chicken on repeat all summer, and I\u2019m positive that once you make it, you will be too.\u00a0<\/p>\n<\/div>\n<\/div>\n There are two things that sold me on this dish from the get-go: the smoky yogurt marinade and the pistachio-avocado relish.\u00a0<\/p>\n<\/div>\n<\/div>\n 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.\u00a0<\/p>\n<\/div>\n<\/div>\n As for the relish, Asha\u2019s ingenious play on Italian salsa verde<\/a> features ripe avocado, fresh parsley, fresh mint, and roasted, salted pistachios. Plus, it comes together quickly with the help of a food processor. It\u2019s so good that I slather it on roasted vegetables<\/a>, grilled fish<\/a>, and even potato chips! I highly recommend that you make a double batch \u2014 you\u2019ll thank me later.\u00a0<\/p>\n<\/div>\n<\/div>\nWhy I Love Grilled Chicken Cutlets with Pistachio-Avocado Relish\u00a0<\/h2>\n<\/p>\n<\/div>\n
How to Make Grilled Chicken Cutlets with Pistachio-Avocado Relish\u00a0\u00a0<\/h2>\n<\/p>\n<\/div>\n
If You\u2019re Making Grilled Chicken Cutlets with Pistachio-Avocado Relish, a Few Tips\u00a0<\/h2>\n<\/p>\n<\/div>\n